Best 3 Sous Vide Flat Iron Steaks Recipes
Indulge in the delectable experience of perfectly cooked flat iron steaks prepared using the sous vide technique. This innovative method guarantees tender, juicy, and flavorful steaks every time. Elevate your culinary skills with our curated collection of sous vide recipes, ranging from classic steakhouse preparations to tantalizing Asian-inspired marinades. Discover the art of sous vide cooking and transform your flat iron steaks into extraordinary dishes that will impress your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SOUS VIDE FLAT IRON STEAK RECIPE (+VIDEO)
Sous Vide Flat Iron Steak is an easy and foolproof recipe to cook this affordable cut, delivering intense beef flavor with a very tender texture. Cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear produce the best result.
Provided by Izzy
Categories Dinner Main Course
Time 2h5m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 462 kcal, Carbohydrate 1 g, Protein 43 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 150 mg, Sodium 749 mg, Sugar 1 g, ServingSize 1 serving
SOUS VIDE FLAT IRON STEAKS
Sous Vide style is the absolute best way to create the perfect steak, especially when using lower priced cuts of beef. Steak start off cooking in the immersion circulator set to the perfect temperature for your desired level of doneness (125°F for medium rare), then finished off on a sizzling grill for the finishing look and taste of perfection! Caution: This recipe may not be suitable for most home culinarians. Requires specialty equipment: Immersion Circulator, Vacuum Sealer, and vacuum pouches. This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. Please feel free to share this recipe with credit given.
Provided by Chef Michael Callah
Categories Steak
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 703.4, Fat 45.5, SaturatedFat 15.2, Cholesterol 221.1, Sodium 257.1, Carbohydrate 4.6, Fiber 0.3, Sugar 2.5, Protein 64.4
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
Tips:
- Choose high-quality flat iron steaks for the best results.
- Season the steaks generously with salt and pepper before cooking.
- Use a vacuum sealer to seal the steaks in individual bags before cooking.
- Cook the steaks in a sous vide water bath at the desired temperature for the desired amount of time.
- Sear the steaks in a hot skillet or on a grill before serving for a delicious crust.
- Let the steaks rest for a few minutes before slicing and serving.
Conclusion:
Sous vide is a great way to cook flat iron steaks because it allows you to achieve precise and consistent results. By cooking the steaks in a water bath, you can ensure that they are cooked evenly throughout. Searing the steaks before serving adds a delicious crust and flavor. With a little practice, you'll be able to cook perfect flat iron steaks every time.
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