Cooking flank steak to perfection can be a challenge, but with sous vide flank steak techniques, anyone can turn this lean, tough cut into a juicy, flavorful masterpiece. Whether you’re aiming for medium-rare or well-done, sous vide allows for precise temperature control, guaranteeing consistent and tender results every time. In this comprehensive guide, we’ll walk you through everything you need to know—from prep to plating—so you can master flank steak like a pro.
Don’t miss our Keto & Low Carb Recipes for low-carb sides that pair perfectly with flank steak.
Sous Vide Flank steak Cooking
What is sous vide and why it works so well for flank steak
Sous vide, which means “under vacuum” in French, is a cooking method where food is sealed in a plastic bag and cooked slowly in a water bath at a precise, consistent temperature. This technique is especially effective for tougher cuts like flank steak, which benefit from long, slow cooking to break down muscle fibers while maintaining moisture.
Flank steak is lean, flavorful, and affordable, but it’s easy to overcook using traditional methods. Sous vide fixes this by allowing you to cook the steak to exactly the right doneness—no guesswork required.
Flank steak: A flavorful but tricky cut made easy
Flank steak comes from the abdominal area of the cow and has a distinct grain and texture. It’s known for its beefy flavor but can turn chewy if not prepared properly. That’s where sous vide comes in—it helps break down the connective tissue gently over time, resulting in a tender, juicy, and perfectly cooked piece of meat.
Sous vide also enhances seasoning absorption, making each bite flavorful from edge to center. Unlike grilling, which can dry out the edges before the center is done, sous vide evenly cooks the entire steak.
Check out Does Phentermine Burn Fat or Just Suppress Appetite? to see how controlled cooking techniques can support a healthier diet approach.
Print
Perfect Sous Vide Flank Steak: The Ultimate Guide for Tender, Juicy Results
- Total Time: 2 hours 40 minutes
- Yield: 4 servings 1x
Description
Tender, juicy, and perfectly cooked flank steak made easy with the precision of sous vide—great for weeknight meals or meal prep.
Ingredients
1 1/2 to 2 lb flank steak
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp smoked paprika
Optional: 1–2 tbsp marinade of choice (e.g., balsamic, soy-lime, or chimichurri)
1 tbsp high smoke-point oil (for searing)
Optional: 2 garlic cloves, fresh rosemary, 1 tbsp butter (for finishing)
Instructions
1. Trim excess fat and silver skin from the flank steak using a sharp knife.
2. Season both sides of the steak evenly with salt, pepper, garlic powder, and smoked paprika.
3. (Optional) Marinate steak in your chosen marinade for 1–2 hours in the fridge.
4. Vacuum seal the steak or use a zip-lock bag with the water displacement method.
5. Preheat your sous vide water bath to 130°F (54°C) for medium-rare.
6. Submerge sealed steak in the water bath and cook for 2.5 hours.
7. Once done, remove steak from bag and pat completely dry with paper towels.
8. Heat a cast iron skillet or grill until very hot. Add oil.
9. Sear the steak for 30–45 seconds per side to develop a crust.
10. (Optional) Add butter, garlic, and rosemary to pan during final sear to baste.
11. Let steak rest 5–7 minutes under foil.
12. Slice thinly against the grain and serve with your favorite sides or sauces.
Notes
For medium doneness, use 135°F and the same 2.5 hour cook time.
Avoid over-searing to preserve the interior temperature and moisture.
Perfect with chimichurri, garlic herb butter, or balsamic glaze.
Store leftovers in an airtight container for 3–4 days or freeze up to 2–3 months.
Reheat sous vide leftovers in a 120°F water bath for 30–45 minutes to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 310
- Sugar: 0g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 90mg
Why Sous Vide Is the Best Method for Cooking Flank Steak
How sous vide locks in moisture and enhances texture
Traditional cooking methods like grilling or pan-frying often cook meat from the outside in, which can dry out lean cuts like flank steak. With sous vide flank steak, you’re working with a water bath that slowly brings the meat to your desired internal temperature without overcooking the outside. This means you get a steak that’s perfectly cooked edge-to-edge—no gray bands, no dry edges, just juicy meat throughout.
Sous vide flank steak also minimizes muscle fiber contraction. When exposed to high heat, meat proteins tighten and push out moisture. But by gently cooking flank steak at a controlled temperature (like 130°F for medium-rare), the fibers stay relaxed, resulting in a softer, more tender bite.
Benefits compared to grilling, pan searing, or oven roasting
| Cooking Method | Pros | Cons |
|---|---|---|
| Grilling | Adds smoky flavor, crisp edges | Easy to overcook, uneven doneness |
| Pan Searing | Quick, good browning | High heat can dry out lean steak |
| Oven Roasting | Great for thicker cuts | Not precise, can dry out surface |
| Sous Vide | Perfect doneness, tender & juicy | Requires planning, longer cooking time |
Compared to other methods, sous vide gives you ultimate control. You can walk away without worrying about timing, flare-ups, or burning. Plus, once it’s done in the water bath, all you need is a quick sear to finish.
Discover great ideas like Cookie Monster Ice Cream if you’re planning a full-course meal and want a fun dessert to follow your steak dinner.
Sous vide isn’t just for foodies or professionals anymore. With affordable tools and straightforward steps, home cooks can create restaurant-level meals without the stress.
Choosing and Preparing the Perfect Flank Steak
How to select high-quality flank steak cuts
When it comes to sous vide flank steak, the results are only as good as the cut you start with. Flank steak is a long, flat, and lean cut that comes from the cow’s abdominal muscles. Here’s what to look for:
- Color: Go for bright red meat with minimal browning. Fresh flank steak should look vibrant.
- Grain: The more visible the grain, the better. Flank steak is known for its strong grain, which, when cut correctly, leads to more tenderness.
- Marbling: While it’s naturally lean, look for faint streaks of fat throughout the meat. These will help keep the steak moist and flavorful.
- Thickness: Choose a piece that’s at least 1 inch thick for even sous vide results.
Buying from a local butcher gives you a better chance of getting a fresher, better-cut piece of meat. If you’re using frozen steak, make sure to thaw it fully before cooking for best results.
Trimming, seasoning, and marinating tips before sealing
Proper prep goes a long way in the sous vide process. Here’s what to do before the steak hits the water:
Trimming
Use a sharp knife to remove:
- Excess fat: Too much fat won’t render in the sous vide bath and could lead to chewy bites.
- Silver skin: This shiny membrane doesn’t break down and can make the steak tough.
Seasoning
Season simply with:
- Salt
- Pepper
- Garlic powder
- A touch of smoked paprika for extra depth
Vacuum-sealing enhances flavor penetration, so a little goes a long way.
Optional Marinating
For bolder flavors, marinate the flank steak for 1–2 hours before vacuum sealing. Great marinade options include:
- Balsamic vinegar + olive oil + Dijon mustard
- Soy sauce + lime juice + garlic + honey
- Chimichurri or teriyaki-style sauces
Avoid long marinades with too much acid (like lemon juice), which can begin to “cook” the meat prematurely.
Looking for inspiration? Try Keto & Low Carb Recipes for healthy marinades and steak-friendly sauces.
Post-Cook: Searing and Finishing Tips
Why searing is crucial after sous vide
After hours in a sous vide water bath, your sous vide flank steak will be perfectly cooked—but it won’t look quite ready to eat. The meat comes out soft and pale, without that beautiful brown crust. That’s where searing comes in.
Searing:
- Enhances flavor through the Maillard reaction (browning)
- Adds texture with a crispy outer layer
- Improves presentation for serving
Think of it as the final polish—quick and high-heat, just long enough to develop flavor without overcooking.
Top finishing options: cast iron, grill, or torch
Each method has pros and cons. Choose the one that fits your kitchen setup and flavor preference.
1. Cast Iron Skillet (Recommended)
- Heat your skillet until it’s smoking hot
- Add a bit of high smoke-point oil (like avocado or grapeseed oil)
- Sear for 30-45 seconds per side
- Press down to get full contact and a nice crust
Optional Add-ons: Toss in garlic cloves, rosemary, and a pat of butter for the last 20 seconds to baste and boost aroma.
2. Outdoor Grill
- Preheat the grill to the highest temp
- Sear each side over direct heat for 1 minute
- Great for summer cooking and smoky flavor
3. Kitchen Torch
- Works well if you’re searing small pieces or want to avoid smoking up your kitchen
- Use a butane torch in sweeping motions for even browning
Important: Dry your steak thoroughly with paper towels before searing. Moisture on the surface prevents browning and can cause oil splatter.
Slicing Tips
Once seared, let your steak rest for 5–7 minutes, then slice against the grain to shorten muscle fibers and maximize tenderness.
Looking for inspiration? Try Cookie Monster Ice Cream for a fun, family-friendly dessert to follow your steak dinner.
Conclusion: Mastering Sous Vide Flank Steak at Home
From selecting the right cut and seasoning it with care, to precisely timing the sous vide bath and delivering that final sear—sous vide flank steak offers unbeatable tenderness and flavor with minimal effort. Whether you’re cooking for a weeknight dinner or prepping meals for the week, this method transforms an affordable, lean cut into a gourmet experience.
With just a circulator, a sealed bag, and this step-by-step guide, you can create juicy, flavorful flank steak every single time—without the guesswork.
Don’t miss our Does Phentermine Burn Fat or Just Suppress Appetite? for tips on how protein-packed meals like this fit into a healthier lifestyle.
For more recipes Follow me in our Social media
Facebook: https://www.facebook.com/profile.php?id=61573913076847
Pinterest: https://www.pinterest.com/momandgrandmacooks/
Medium: https://medium.com/@momandgrandmacooks
FAQs About Sous Vide Flank Steak
How long do I sous vide a flank steak?
The ideal sous vide time for flank steak is 2 to 3 hours at 130°F for medium-rare. This allows enough time to tenderize the muscle fibers while preserving moisture. You can extend it up to 6 hours if you want a softer, more pulled texture.
Here’s a quick cheat:
For steak-like texture: 2–3 hours
For ultra-tender, shreddable steak: 4–6 hours
Avoid going beyond 8 hours, as the texture can become mushy.
How long to sous vide steak at 130 degrees?
At 130°F, flank steak reaches perfect doneness in 2 to 3 hours. That temp delivers a pink, juicy center without any gray edges—ideal for those who prefer a tender, medium-rare result.
If you hold it at 130°F for:
1.5 hours – Slightly chewy texture, good if you like a firmer bite
3+ hours – Much more tender, better for tougher cuts or thicker steaks
Just be sure to finish it with a quick sear to get the outer crust.
What is the best temperature for flank steak?
The best temperature for sous vide flank steak is 130°F to 135°F. It balances tenderness and juiciness beautifully.
Here’s a simple breakdown:
130°F (medium-rare) – Juicy, tender, steakhouse quality
135°F (medium) – Slightly firmer, still moist
140°F+ – Drier, more traditional texture (not recommended for flank)
Staying in the 130–135°F range gives the best results with this lean cut.
