Sous Vide Flank Steak was a cut I used to struggle with. Back in the day, I’d sear it hot, slice it fast, and just hope it wouldn’t chew like leather. But once I found sous vide, everything changed. It was a game-changer—not just for flank, but for how I approached precision cooking altogether.
Let me take you back to a summer night in Chicago. My dad had just brought home some beautifully marbled flank from the deli. He marinated it in garlic, balsamic, and rosemary—classic stuff. But the grill scorched the outside while the middle stayed tough. That memory stuck with me. Years later, when I sealed that same cut in a vacuum bag and let it ride a water bath at 130°F for two hours, the difference blew my mind. Juicy. Even. Tender. Everything it never used to be.
That’s what this recipe delivers—flank steak that melts like butter but still has the bold, beefy bite we love. Whether you’re meal-prepping or grilling for guests, sous vide gives you a foolproof way to dial in your doneness without guessing.
In this article, I’ll walk you through my exact process for creating a sous vide flank steak that’s flavorful, tender, and always hits the mark. We’ll cover seasoning tricks, cook time tips, how long to sous vide flank steak at 130°F, and what temp works best for different results. Plus, I’ll drop in insights on why flank gets more tender with time and when to stop the clock.
If you’re new to sous vide, don’t worry—I’ve got more detailed step-by-steps in my Sous Vide Recipes section to guide you through the basics. Let’s get started.
Getting the Best Results with Sous Vide Flank Steak
Choosing and Seasoning the Right Cut
When you’re cooking sous vide flank steak, the quality of your meat and how you season it matter just as much as the water temperature. Look for a flank steak that’s bright red, about 1 to 1.5 inches thick, and well-trimmed. This cut comes from the abdominal muscles of the cow, so it’s naturally lean with long, distinct muscle fibers. That’s where sous vide comes in—it’s perfect for breaking down that toughness without sacrificing flavor.
Before sealing, I like to season the flank steak generously with kosher salt, black pepper, garlic powder, and a dash of smoked paprika. You can add a sprig of rosemary or thyme into the bag for some aromatic depth. For a classic flavor, a tablespoon of soy sauce and a drizzle of olive oil go a long way.
Just be sure you’re using a high-quality vacuum sealer or a solid zipper-lock bag with the water displacement method. A tight seal ensures your sous vide flank steak cooks evenly from edge to edge.
Time and Temperature for Perfect Doneness
Cooking sous vide flank steak is all about dialing in precision. The ideal temperature for medium-rare is 130°F. At this temperature, you’ll want to cook it for at least 2 hours, which is long enough to tenderize the meat while preserving its juicy texture. If you want it even more tender, go up to 4 hours—but avoid exceeding 6 hours to prevent mushy fibers.
Some people ask, how long do I sous vide a flank steak at 130°F? The sweet spot is 2 to 4 hours. That range gives you control over texture while keeping every bite packed with flavor. If you’re unsure what temperature is best, stick to 130°F for balanced results—it’s the go-to for tender, steakhouse-style cuts.
Want to explore more temperature charts for different cuts? You’ll find helpful guides in my Sous Vide Cooking Collection that explain how various time-temperature combos affect everything from chicken to pork to steak.
| Doneness | Temperature (°F) | Cook Time (Hours) | Texture Result |
|---|---|---|---|
| Rare | 125°F | 1.5 – 3 | Very tender, red center |
| Medium-Rare (Recommended) | 130°F | 2 – 4 | Juicy, slightly pink, tender bite |
| Medium | 135°F | 2 – 4 | Firm, still juicy |
| Well-Done | 145°F | 2 – 3 | Fully cooked, drier texture |
Searing and Serving Your Sous Vide Flank Steak
Finish with a Hot Sear for That Signature Crust
Once your sous vide flank steak finishes its bath, you’re not done just yet. To bring out that rich, craveable crust, you need a blazing-hot sear. Start by removing the steak from the bag, patting it bone-dry with paper towels, and letting it rest for five minutes while your pan heats. Moisture is the enemy of browning.
Use a cast-iron skillet with a touch of high-smoke-point oil like avocado or grapeseed. Sear the steak for 45–60 seconds per side. Press it down gently for even contact, and don’t forget the edges. If you’re into bold flavor, a finishing brush of garlic butter right off the pan adds an incredible layer of richness.
Want to take that searing technique even further? My Sous Vide Scallops with Lemon Butter article breaks down the perfect high-temp sear that works for all proteins—flank included.
How to Slice and Serve for Maximum Tenderness
After searing, rest your sous vide flank steak for 5 minutes on a cutting board. Then—this part’s essential—slice it against the grain. That means cutting perpendicular to the visible muscle fibers. This shortens each strand, making every bite more tender.
Serve it with a bright chimichurri, a drizzle of balsamic glaze, or just classic sea salt and cracked pepper. It’s amazing in tacos, steak salads, or as the star of the plate.
If you love big flavor from bold cuts, try pairing this method with other recipes like my Salt Beef Sous Vide Brisket, which also benefits from a low-and-slow bath followed by a high-heat finish. Once you’ve got the basics down, sous vide becomes your most reliable kitchen sidekick.
Storing and Reheating Sous Vide Flank Steak the Right Way
How to Store Cooked Sous Vide Flank Steak Safely
After you’ve nailed the perfect sous vide flank steak, it’s worth storing it correctly to preserve that flavor and tenderness. One of the biggest perks of sous vide cooking is its flexibility—meal prep becomes incredibly simple.
If you’re not serving the steak immediately after searing, drop it into an ice bath (a bowl of ice water) for 10–15 minutes. This stops the cooking process fast and keeps the texture intact. Then, you can either:
- Refrigerate: Keep your cooked sous vide flank steak (still in its vacuum bag) in the fridge for up to 5 days.
- Freeze: Freeze for up to 3 months. Be sure to label the bag with the date and cut name to avoid freezer confusion.
You don’t even need to sear it first—feel free to chill it straight from the bath, then finish with a sear later. This method works great if you’re cooking in bulk for the week, or doubling up like I do during busy weeks.
Looking to build your make-ahead menu? Try my Scallops Sous Vide Frozen recipe for another freezer-friendly sous vide win.
Reheating Without Ruining the Texture
Reheating sous vide flank steak is all about keeping that doneness intact. Skip the microwave—it’ll kill the texture you worked so hard for. Instead:
- Sous Vide Reheat: Drop the sealed bag back in a water bath at 120°F for 30–40 minutes. This gently brings the steak back to serving temp without overcooking.
- Quick Sear: If you already seared before chilling, you can skip this step and do a quick skillet warm-up with a splash of broth or butter. Just don’t leave it on long—30 seconds per side is plenty.
Want more sous vide storage hacks? Check out my method in Sous Vide Scallops, where I show how to prep in batches without flavor loss.
With sous vide, your fridge becomes a flavor vault. Sous vide flank steak holds up beautifully when stored and reheated the right way, so you’re always just minutes away from a perfectly cooked, ready-to-serve meal.
If you’re ready to take your sous vide flank steak game even further, there’s a whole world of tools and flavor combos waiting for you. I always recommend using a precise immersion circulator for better control—brands like Anova Culinary or Breville Joule offer great options for home cooks who want consistent results. And if you’re a visual learner, you’ll find step-by-step plating and slicing inspiration on Pinterest—check out this visual guide and this recipe board for stylish presentations and creative serving ideas.
Frequently Asked Questions About Sous Vide Flank Steak
How long do I sous vide a flank steak?
For optimal tenderness and flavor, cook sous vide flank steak for 2 to 4 hours at your desired doneness temperature. Two hours is sufficient, but going up to four allows the connective tissue to break down more for an ultra-tender bite.
How long to sous vide steak at 130 degrees?
At 130°F, which is perfect for medium-rare, the recommended time is 2 to 4 hours. This temperature helps the meat retain moisture while delivering a beautiful pink interior and soft texture—ideal for flank steak.
What is the best temperature for flank steak?
The sweet spot is 130°F for a medium-rare result. If you prefer it more cooked, 135°F will give you a firmer bite, while 125°F is ideal for rare. But for most, 130°F hits the balance of flavor and tenderness just right.
Does flank steak get tender the longer you cook it?
Yes—within limits. Flank steak becomes more tender up to about 4–6 hours in the sous vide bath. After that, the meat can turn too soft and lose structure. Stick within that window for best results.
Why Sous Vide Flank Steak Should Be Your Go-To
There’s no going back once you try sous vide flank steak. The control, the consistency, the tenderness—it’s the kind of recipe that levels up your kitchen confidence. Whether you’re hosting a dinner or prepping meals for the week, this method guarantees your steak is cooked to perfection every time.
With a quick sear and a thoughtful slice, your flank steak transforms from a tough cut to a steakhouse-quality dish that’s anything but ordinary. If you’re just getting into sous vide, don’t miss my full Sous Vide Recipe Archive and Sous Vide Scallops Guide for more time-temp charts, storage tips, and inspiration to expand your repertoire.
Now that you’ve got the method, the temps, and the timing—you’re set to make sous vide flank steak a staple in your kitchen. And trust me, it’s one worth mastering.
Table of Contents
Sous Vide Flank Steak
- Total Time: 2 hr 10 min – 4 hr 10 min
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This sous vide flank steak recipe delivers juicy, evenly cooked meat with a bold seared crust. Using low-temp precision and a quick skillet finish, it’s a foolproof method for turning this lean cut into a tender, flavorful star.
Ingredients
1.5–2 lb flank steak
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tbsp soy sauce
1 tbsp olive oil
1 sprig fresh rosemary (optional)
Instructions
Season flank steak with kosher salt, black pepper, garlic powder, soy sauce, and olive oil. Add rosemary if desired.
Vacuum seal the steak or use the water displacement method with a zipper-lock bag.
Set your sous vide cooker to 130°F for medium-rare. Place the steak in the bath and cook for 2 to 4 hours.
After cooking, remove the steak from the bag and pat it dry thoroughly with paper towels.
Preheat a cast-iron skillet with a splash of oil until very hot.
Sear steak for 45–60 seconds per side, pressing lightly for even browning.
Let rest for 5 minutes, then slice against the grain. Serve warm.
Notes
For rare, sous vide at 125°F; for medium, use 135°F.
Don’t skip the sear—it builds a savory crust.
Excellent with chimichurri, balsamic glaze, or steak salad.
Store cooked, sealed steak in the fridge up to 5 days, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 2 to 4 hours
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 310
- Sugar: 0g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 80mg
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