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Sliced sous vide flat iron steaks cooked medium rare topped with fresh rosemary and flake salt.
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Medium Rare Sous Vide Flat Iron Steak

The most tender, flavorful flat iron steak perfectly cooked via sous vide
Course Main Course
Cuisine American
Keyword sous vide, steak
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 0
Author Eric Samuelson

Equipment

  • Immersion circulator/sous vide cooker

Ingredients

Instructions

  • Set your immersion circulator/sous vide to desired finished temperature (I recommend 135 degrees) for 3 hours.
  • Liberally season your steak with salt, pepper, and garlic powder.
  • Vacuum seal your steak. If doing more than one, seal them separately.
  • Place into the water bath, making sure the steak is fully submerged in water.
  • When time is up, remove the steak. Allow to cool for 10 minutes before opening.
  • Heat up a grill or a cast iron pan.
  • When hot, cook the steak for 1-2 minutes per side just to get it hot.
  • Rest for 5 minutes. Cut slices against the grain and on the bias.