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.

Sous Vide Flank Steak – The Best 2025 Guide for Juicy, Tender Results -

Description

Tender, juicy, and perfectly cooked flank steak made easy with the precision of sous vide—great for weeknight meals or meal prep.

Ingredients

Scale

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)

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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