Sous vide is a cooking method that has gained popularity in recent years. It involves cooking food in a precisely controlled water bath, resulting in perfectly cooked dishes with minimal effort. One of the most popular cuts of beef to sous vide is the flank steak, which is known for its flavor and tenderness.

If you’re wondering how long it takes to sous vide a flank steak, the answer depends on several factors, including the thickness of the steak and your desired level of doneness. In this article, we’ll take a look at some general guidelines for sous viding flank steak and provide some tips for achieving your desired level of doneness.

Guidelines for Sous Viding Flank Steak

Step 1: Set your sous vide machine to the desired temperature. For flank steak, we recommend setting the temperature to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.

Step 2: Season your flank steak with salt, pepper, and any other desired seasonings. Place it in a vacuum-sealed bag or a resealable freezer bag with all the air removed.

Step 3: Once your water bath has reached the desired temperature, place your sealed flank steak into the water bath.

Step 4: Cook your flank steak according to its thickness. For steaks that are less than an inch thick, cook them for one hour. For steaks that are between one to two inches thick, cook them for two hours.

Tips for Achieving Desired Doneness Levels

  • Rare: If you prefer rare meat, set your sous vide machine to 125°F (52°C) and cook your flank steak for one hour.
  • Medium-Well: If you prefer your meat more well-done, set your sous vide machine to 150°F (66°C) and cook your flank steak for two hours.

Final Thoughts

Sous viding a flank steak is a simple and easy way to achieve perfectly cooked meat every time. By following these guidelines and tips, you can ensure that your flank steak is cooked to your desired level of doneness. With the help of a sous vide machine, you can elevate your cooking game and impress your friends and family with delicious, restaurant-quality meals.