Sous Vide Flat Iron Steaks Recipes
SOUS VIDE FLAT IRON STEAK RECIPE (+VIDEO)
Sous Vide Flat Iron Steak is an easy and foolproof recipe to cook this affordable cut, delivering intense beef flavor with a very tender texture. Cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear produce the best result.
Provided by Izzy
Categories Dinner Main Course
Time 2h5m
Number Of Ingredients 5
Steps:
- Add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you'd like to cook to other doneness, see the temperature chart in the post above.
- Season your flat iron steak generously with salt, pepper, and garlic powder.
- Place the seasoned steak to a zip-lock bag.
- Seal all but one corner of the bag, and slowly place it into the water bath. Make sure everything below the zip-line is covered by water, and push the air out. (If the water is already heating up, you can use a kitchen tong to push the bag into the water). Then seal the rest of the bag. (This technique is called "water displacement method").
- Lave the vacuum-sealed bag in the sous vide water bath. Make sure it is fully submerged.
- Cook for 2 hours.
- When the timer goes off, remove the bag from the water bath and transfer it to an ice bath (or refrigerator). Let it chill for about 10 minutes.
- Remove the steak from the bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)
- Season with more salt and pepper if necessary.
- Place the cast-iron skillet or grill on medium-high heat, and add olive oil. Once hot, add the steak and sear about 1 minute per side. (If you use grill, you can brush the oil on the steak).
- Slice against the grain and serve immediately.
Nutrition Facts : Calories 462 kcal, Carbohydrate 1 g, Protein 43 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 150 mg, Sodium 749 mg, Sugar 1 g, ServingSize 1 serving
SOUS VIDE FLAT IRON STEAKS
Sous Vide style is the absolute best way to create the perfect steak, especially when using lower priced cuts of beef. Steak start off cooking in the immersion circulator set to the perfect temperature for your desired level of doneness (125°F for medium rare), then finished off on a sizzling grill for the finishing look and taste of perfection! Caution: This recipe may not be suitable for most home culinarians. Requires specialty equipment: Immersion Circulator, Vacuum Sealer, and vacuum pouches. This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. Please feel free to share this recipe with credit given.
Provided by Chef Michael Callah
Categories Steak
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Set immersion circulator (water bath) to 125°F (for medium rare).
- Whisk together vinegar, olive oil, granulated garlic and ground mustard.
- Place this mixture and steaks into a bowl and marinate for 30 minutes.
- Remove steaks from marinade and individually vacuum seal in a bag.
- Place sealed bags into the water bath and cook for 2-3 hours.
- Heat your grill to high and grill steaks for no more than 1-2 minutes per side.
- Season to taste with salt & pepper.
- Note: Once steaks are individually vacuum sealed they can be either frozen or refrigerated for a few days until ready to use.
Nutrition Facts : Calories 703.4, Fat 45.5, SaturatedFat 15.2, Cholesterol 221.1, Sodium 257.1, Carbohydrate 4.6, Fiber 0.3, Sugar 2.5, Protein 64.4
SOUS VIDE STEAK
Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.
Provided by barbara
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h10m
Yield 4
Number Of Ingredients 2
Steps:
- Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
- Remove bag from water bath and take out steaks. Pat very dry with paper towels.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.
Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg
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