Sous Vide Time and Temperature Charts

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How to Sous Vide Beef Flat Iron Steak

Flat iron steak is a well marbled and flavorful cut of meat, but it can be relatively tough. You can get away with just heating it through but flat iron really shines when you use sous vide to cook it for an extended time to break it down more. I'll usually go 12 to 24 hours, but some people will go as long as 2 days depending on how tender you want it.

Flat iron steak is a well marbled and flavorful cut of meat, but it can be relatively tough. There are several names for flat iron steaks, which include top blade, butlers' steak, oyster blade steak, and chuck clod. Flat iron steaks come from the chuck primal, which has many tough cuts of meat.

It is traditionally just grilled, which is easy to replicate with sous vide by heating them through. However, flat iron really shines when you use sous vide to cook it for an extended time to break it down more. I'll usually go 12 to 24 hours, but some people will go as long as 2 days depending on how tender you want it.

Flat iron steaks are typically on the thinner side, so chilling them in an ice bath before searing is usually recommended.

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Sous Vide Flat Iron Steak Temperatures and Times

  • Steak-Like
  • Rare: 125°F for Time by Thickness (51.7ºC)
  • Medium-Rare: 131°F for Time by Thickness (55.0ºC)
  • Medium: 140°F for Time by Thickness (60.0ºC)
  • Tender Steak
  • Rare: 125°F for Up To 4 Hours (51.7ºC)
  • Medium-Rare: 131°F for Up To 24 Hours (55.0ºC)
  • Medium: 140°F for Up To 24 Hours (60.0ºC)

Do you have experience cooking flat iron steak? Let us know your thoughts in the comments below!

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Sous Vide Beef Flat Iron Steak Recipes and Articles

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Sous Vide Flat Iron Steak Comments

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jason