Sous Vide Flat Iron Steak Recipe

This post may contain affiliate links. Please read my disclosure policy.

Flat iron steak is a tender, highly marbled meat cut that needs great attention and precision when cooking it to avoid its overcooking and truly enjoy it. That’s why I highly recommend following this recipe to learn how you can cook this meat cut using the Sous Vide to make the best and tenderest steak ever, that is rich and full of flavors!

Some tips to consider when making this recipe

  • You can Sous Vide frozen steak simply by increasing cooking time by 30 minutes.
  • Avoid using extra virgin olive oil, as it has a low smoking point.
  • Avoid leaving the steak in the water bath for more than 30-60 minutes.
  • It’s essential to season the steak generously before the Sous Vide step. This will enhance the natural steak flavor and tenderize it.
  • You can substitute the garlic powder with a fresh, finely chopped one.
  • It’s best to cook this meat cut to medium-rare or medium doneness at 135°F (57°C) to retain the tenderness, texture, and flavor of the meat so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.

Here’s a Temperature/doneness guide for you

Steak Doneness Temperature used
Rare 130°F (54°C)
Medium-rare 135°F (57°C)
Medium 145°F (63°C)
Medium-well 155°F (68°C)
Well done 165°F (73°C)
Sous Vide Flat Iron Steak Recipe

How to Make Sous Vide Flat Iron Steak Recipe

Learn how to perfectly cook the delicious flat iron steak with the same doneness every single time using Sous Vide.
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 2 people
Calories 462 kcal


  • 1 pound of flat iron steak
  • ½ teaspoon of salt
  • ½ teaspoon of freshly ground pepper
  • ¼ teaspoon of garlic powder
  • 1 tablespoon of olive oil


  • To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
  • Season your Flat iron steak by sprinkling salt, pepper, and garlic powder generously on both sides.
  • Now, for the ‘Water displacement’ technique, you will need to put your steak in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
  • Dip the bag completely into the sous vide container. Let it cook for 2 hours.
  • When the time is done. Transfer the bag with the steak to cool off in the refrigerator for 10 minutes.
  • Remove excess moisture from the steak with a paper towel. Sprinkle some salt and pepper according to taste.
  • On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your steak for 1 minute on each side.
  • Slice the meat against grain into strips. Dish it up with mashed potatoes, veggies, Fruit Salsa, Steamed Broccoli, or Sous Vide Potatoes. Enjoy!


How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.