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."
photo by Chef Michael Callah photo by Chef Michael Callah
photo by Chef Michael Callah
Ready In:
3hrs 30mins




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Bruce J.
    This is what I do, when prepping I wrap the steak in food service wrap then into the vacuum bag. Keeps the seal area on the bag clean and if you reuse the vacuum bag it is a lot easier to clean.
  2. Carolsgalaxy
    I made this last night. I didn't tweek anything because I like you try the recipe itself first but it definitely needed more flavor. It was good , just missing something. It was tender and perfectly cooked to a med rare the way I like it. I wound definitely use this recipe again as far as temp. And cook time but add more spices , herbs or a different rub all together.


  1. Gilbert G.
    Nice recipe. Only comment would be 2-3 hours isn’t necessary. Thin steaks only need 45mins to cook through.
  2. jroyle_11867572
    After removing from the sous vide bag, the steaks should be thoroughly dried off. Having residual liquid on the steaks will keep them from browning properly. If the steaks are to be refrigerated/frozen after the sous vide process, they should be put in a ice bath after removing from the sous vide to chill down as quickly as possible. Even though they are cooked at this point, the cooling process should happen as quickly as possible for safe storage. This is true for anything that is going to be removed from the sous vide and refrigerated/frozen right after.


<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. ( and ( Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>
View Full Profile

Find More Recipes