3.75
4 ratings

Perfect Sous Vide Steak

Break out the sous vide
Perfect Sous Vide Steak

Photo courtesy of Ann Hsu Kaufman/Grits and Chopsticks

Get yourself a sous vide for the kitchen, and use this recipe to make yourself an extremely tender, restaurant-level steak.

This recipe is courtesy of Ann Hsu Kaufman, Grits and Chopsticks.

Ready in
5 h 25 m
10 m
(prepare time)
5 h 15 m
(cook time)
4
Servings
512
Calories Per Serving

Ingredients

  • 4 flat iron steaks (approx. 2 lbs.)
  • 4 Tablespoons olive oil, plus more for finishing
  • 4 Tablespoons balsamic vinegar
  • 4 Tablespoons Worcestershire sauce
  • 4 Tablespoons soy sauce
  • 2 Teaspoons Dijon mustard
  • 2 Teaspoons garlic, finely minced
  • Salt, to taste
  • Pepper, to taste

Directions

Mix together everything except the flat iron steaks in a medium bowl, then pour the mixture into a gallon-sized Ziploc bag.

Add the steaks and turn the steaks over inside the bag to coat it with the marinade.

Try to arrange the steaks in a single layer.

Fill sous vide pot with water and attach sous vide machine.

Gently lower the Ziploc bag into the water and slowly seal the bag, making sure there are no air bubbles in the bag.

Set temperature of sous vide at 131 degrees Fahrenheit (55 Celsius) and cook for 5 hours.

When the steaks are almost finished cooking, heat a skillet over medium-high heat with a drizzle of olive oil.

Remove the steaks from the bag and discard the marinade.

Sear the steaks for about 3 minutes on each side, pressing down on them with a spatula to get a nice brown crust.

Slice the steaks across the grain and serve drizzled with olive oil and seasoned with more salt and pepper.