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

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.

About Flat Iron Steak

The Flat Iron steak is derived from the chuck primal cut which is the top shoulder area and includes the first five ribs. The interesting part about the flat iron steak is that it is obtained from another steak called top blade steak.

Top blade steak is a versatile and tender steak with a connective in the middle. When this connective tissue or gristle is removed then we get the flat iron steak. It is called a flat iron steak because the cut of meat takes the shape of the old flat iron found in medieval times.

When buying this cut of meat, you will notice it is rectangular in shape. It is also considered very versatile because many different cooking methods can be used to cook it. For example one can make perfectly mouth-sized kabobs with it because the flat iron steak is uniform in size.

The flat iron steak has recently gained popularity and now even high class restaurants have started serving this cut of meat. The most effective way to prepare a tender, moist flat iron steak consistently is with sous vide. Also, most chefs recommend marinating the flat iron steak as it adds more flavor to it. However the meat is tender enough so you don't need to marinate this cut if you are in a hurry to cook it. Lastly this steak should be grilled in medium or high heat.

Do note that because this cut of meat has just recently gained popularity, some butchers might not know it. If you get a blank stare then just ask for top blade steak.

Typical Cooking Methods for Flat Iron Steak

Sous Vide, Braise, Grill, and Pan Fry

Other Names for Flat Iron Steak

Lifter Steak, Petite Steak, Top Chuck Steak, and Butler Steak

Good Substitutes for Flat Iron Steak

Skirt Steak, Flat Steak, and Flank Steak

Traditional Dishes for Flat Iron Steak

Goulash, flat iron steak with chili butter, flat iron cheese steak, spicy lemon pesto flat iron steak and stew

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What is the Best Sous Vide Flat Iron Steak Temperatures and Times?

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 it really shines when you cook it for 12 to 24 hours.
  • 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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What Are Some Sous Vide Beef Flat Iron Steak Recipes?

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