If you choose to do so, be sure to cut it correctly. Many people prefer to slice flat iron after cooking it. We want to share a few tips that will help you learn how to sous vide flat iron like a true chef: Slice It the Right Way Use a thermometer to ensure that the steak reaches a final temperature of 130☏-135☏. Then, rest for 5 minutes on a foil-tented plate. Sear steaks on a preheated skillet for 1-2 minutes on each side. Submerge the bags in the water bath and cook for 1-2 hours. Season steaks and add them to the sous vide bags, finishing by removing air from the bags as you seal them. To cook medium-rare flat iron using sous vide, start by setting the temperature of the water bath to 130 degrees.

Use the following chart as a guide for each level of doneness. Your final steak temperature should reach between 130☏-135☏ for medium-rare. After that, searing takes about five minutes, allowing you to sous vide flat iron in about 1 ½ – 2 ½ hours. Generally, your steak will be done at about the one-hour mark, but you can let it cook for up to two hours. Sous vide flat iron takes 1-2 hours to cook. Then, add the steaks to the sous vide bag along with fresh herbs, like rosemary or thyme, if preferred. Season the steak on both sides with salt, pepper, and your choice of spices. Preheat the precision cooker or water bath to 130 degrees. To sous vide flat iron steak, you’ll need sous vide bags, a precision cooker or pot with a water bath, your choice of spices and herbs, and a skillet with olive oil.

Recipe flat iron steak