Sous vide is a cooking technique that has gained popularity in recent years. It involves placing food in a vacuum-sealed bag and cooking it in a temperature-controlled water bath.

One of the most popular cuts of meat to cook sous vide is flank steak. However, many people wonder what temperature they should cook their flank steak at to achieve the perfect doneness.

What is Flank Steak?

Flank steak is a lean cut of meat that comes from the abdominal muscles of the cow. It’s known for its rich flavor and texture, but it can be tough if not cooked properly. This is where sous vide comes in handy – it allows you to cook your flank steak to the perfect temperature without drying it out.

The Temperature for Sous Vide Flank Steak

The ideal temperature for cooking sous vide flank steak depends on your desired level of doneness. Here’s a breakdown:

  • Rare: 130°F (54°C)
  • Medium-rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Well-done: 155°F (68°C)

Cooking Time

The cooking time for your sous vide flank steak will depend on its thickness. As a general rule, you should cook your steak for about an hour per inch of thickness. For example, if your steak is two inches thick, you should cook it for two hours.

However, keep in mind that these are just guidelines – the exact cooking time may vary depending on factors like the starting temperature of your meat and the accuracy of your sous vide machine.

Searing Your Flank Steak

Once your flank steak has finished cooking sous vide, it’s important to give it a quick sear to develop a flavorful crust. Heat a cast-iron skillet over high heat and add a tablespoon of oil.

Remove your steak from the vacuum-sealed bag and pat it dry with paper towels. Season it with salt and pepper, then sear it on both sides for about a minute each.


Sous vide is an excellent way to cook flank steak to perfection. By cooking your steak at the right temperature, you can achieve your desired level of doneness without drying it out.

Remember to factor in the thickness of your steak when determining the cooking time, and always finish with a quick sear for maximum flavor. Happy cooking!