Sous Vide Flat Iron Steaks Recipes

SOUS VIDE FLAT IRON STEAK RECIPE (+VIDEO)

Steps:

• Add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you'd like to cook to other doneness, see the temperature chart in the post above.
• Season your flat iron steak generously with salt, pepper, and garlic powder.
• Place the seasoned steak to a zip-lock bag.
• Seal all but one corner of the bag, and slowly place it into the water bath. Make sure everything below the zip-line is covered by water, and push the air out. (If the water is already heating up, you can use a kitchen tong to push the bag into the water). Then seal the rest of the bag. (This technique is called "water displacement method").
• Lave the vacuum-sealed bag in the sous vide water bath. Make sure it is fully submerged.
• Cook for 2 hours.
• When the timer goes off, remove the bag from the water bath and transfer it to an ice bath (or refrigerator). Let it chill for about 10 minutes.
• Remove the steak from the bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)
• Season with more salt and pepper if necessary.
• Place the cast-iron skillet or grill on medium-high heat, and add olive oil. Once hot, add the steak and sear about 1 minute per side. (If you use grill, you can brush the oil on the steak).
• Slice against the grain and serve immediately.

SOUS VIDE FLAT IRON STEAK

Steps:

• Pour the marinade over the steak for 6 to 8 hours before cooking. Discard the marinade.
• Prep your sous vide machine according to the manufacturers' directions for 125 degrees F.
• Pat the flat iron dry and rub with a liberal coating of 2 tbsp Tony Chachere's Original Creole Seasoning all over.
• Place the flat iron in a food-safe bag and seal so there are no air pockets.
• Submerge the now sealed steak in the water and set the timer for 1 hour.
• When the flat iron has reached 125 degrees in the sous vide and is done, remove from the water and carefully remove the steak from the bag, reserving the juices.
• Heat a cast-iron skillet over medium-high heat.
• Add butter and swirl to coat the pan.
• Sprinkle the remaining tablespoon of Tony Chachere's seasoning over the steak and gently place into the pan. There will be a sizzle.
• Sear on both sides until brown, 3 to 5 minutes, rotating and basting in butter as needed to form a good crust on all sides.
• Use caution and an instant-read thermometer to not cook the steak past 135 degrees for rare.
• Once the steak has rested a proper 10 minutes, slice in ⅛ to ¼" inch slices on a bias against the grain to serve.

SOUS VIDE FLAT IRON STEAK

Steps:

• Preheat water bath to 130 degrees for medium-rare. Season both sides of the steak with salt and pepper. If using a marinade, you can skip this step. Place steak into sous vide bags and remove as much air as possible
• Submerge the bags into the water carefully. Set a timer for one hour, or up to two hours, maximum
• Carefully remove the steaks from the bags and pat them dry. Preheat a skillet over medium-high heat. Sear for 1-2 minutes on each side. Rest for five minutes before slicing or serving

SOUS VIDE FLAT IRON STEAKS

Steps:

• Set immersion circulator (water bath) to 125°F (for medium rare).
• Whisk together vinegar, olive oil, granulated garlic and ground mustard.
• Place this mixture and steaks into a bowl and marinate for 30 minutes.
• Remove steaks from marinade and individually vacuum seal in a bag.
• Place sealed bags into the water bath and cook for 2-3 hours.
• Heat your grill to high and grill steaks for no more than 1-2 minutes per side.
• Season to taste with salt & pepper.
• Note: Once steaks are individually vacuum sealed they can be either frozen or refrigerated for a few days until ready to use.