Flat Iron Steak Sous Vide – Amazing Flavor in 5 Easy Steps
A bold, juicy flat iron steak cooked perfectly with sous vide, then seared in Creole-spiced butter for the ultimate crust and tenderness.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 2-3 lbs flat iron steak
1 cup Tony Chachere’s Pourable Steakhouse Marinade
3 tbsp Tony Chachere’s Original Creole Seasoning
2 tbsp butter
Instructions
1. Pour the marinade over the steak for 6 to 8 hours before cooking. Discard the marinade.
2. Prep your sous vide machine to 125°F.
3. Pat the steak dry and coat with 2 tbsp of Creole seasoning.
4. Seal the steak in a food-safe bag.
5. Submerge and cook for 1 hour.
6. Remove from bag and reserve juices.
7. Heat cast iron over medium-high heat.
8. Add butter and swirl to coat.
9. Sprinkle 1 tbsp seasoning and sear steak on both sides 3–5 mins.
10. Let rest for 10 minutes.
11. Slice against the grain to serve.
Notes
Don’t exceed 135°F to keep your steak tender.
Letting the steak rest is key for juiciness.
Sear in batches if cooking more than one steak.
Nutrition
- Serving Size: 6 oz
- Calories: 340
- Sugar: 1g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg
Find it online: https://sousviderecipe.com/flat-iron-steak-sous-vide-recipe/