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.

Sous Vide Flank Steak – Amazing 4-Step Guide for Juicy Results

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

Scale

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)

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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