• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sous Vide Ways logo

  • Home
  • Recipes
    • Beef
    • Eggs
    • Desserts
    • Poultry
    • Pork
    • Lamb
    • Fish & Seafood
  • Tips
  • Time & Temp Guide
  • Shop
  • About
    • About
    • Work With Me
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips
  • Time & Temp Guide
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Beef

    Sous Vide Flap Steak Recipe

    Mar 29, 2020 · 5 Comments

    Sous vide flap steak is an absolute game changer. This revolutionary method allows you to make perfectly juicy, tender steak, every single time. Time to say goodbye to the days of overcooked steak, and hello to that brilliant edge to edge medium-rare.

    sous vide flap steak chimichurri sliced medium rare delicious

    In this recipe, we will walk you through everything you need to know to make the best flap steak of your life. From what temperature to sous vide, how long to cook the flap steak, to different searing methods, this recipe has it all.

    Packaging

    An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.

    A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. Ensuring the food is airtight and properly sealed prevents the bag from floating, which can result in uneven cooking. If you are in the market for a vacuum sealer, I’d recommend the Anova sealer.

    The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.

    Either method works for this recipe. Note that if you are adding a marinade in the bag, please make sure your vacuum sealer is capable of sealing liquids. If not, please use the displacement method.

    flap steak raw marbleized

    Flap Steak Time and Temperature

    Through loads of experimentation, we’ve found that cooking flap steak at 54C/129F for 2 hours is the perfect combo. Cooking the flap steak for two hours break down the connective tissue (collagen), which results in extremely tender, juicy beef. Also, cooking the steak at a temperature of 129F ensures that the beef is a beautiful medium rare with great texture.

    sous vide flap steak medium rare sliced

    Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

    Although this is our favorite time and temperature, we recommend you explore different combinations to find your personal favorite. Our cooking guide can always help you find your perfect time and temperature. 

    Can You Sous Vide Frozen Steak?

    The quick answer is, absolutely! Cooking frozen foods sous vide is an ultra convenient, safe way to prepare your protein. Just take the food directly from the fridge, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic.

    The only thing you’ll need to adjust is the cook time. If you are cooking frozen flap steak sous vide we recommend adding an additional hour to the cook time, so three hours total.

    Best Way to Sear Beef After Sous Vide

    Searing is the most critical step in the sous vide process. Getting a deep, rich sear can make your food look like it is Michelin star quality. Failing to do so will make your dinner guests wonder why they let you cook again.

    If you want to get an amazing sear on your steak, you’ve got to:

    1. Pat the meat completely dry with a paper towel
    2. Season generously with salt or seasoning of your choice
    3. Sear at extremely high temperatures.

    sous vide flap steak seared

    First, pat the meat completely dry using paper towels. After the meat is dry, lightly brush the steak with olive oil then season generously with salt and pepper or a seasoning of choice. Note that brushing with olive oil is optional, but will allow the seasoning to stick to the meat better and results in a deeper sear.

    At this point you want to determine the best searing method. For flap steak, we suggest pan searing, grilling or using a searing torch. The trick is getting the pan, grill or torch extremely hot, then searing for 1 to 2 minutes on each side. This results in a quick, high-quality sear without overcooking the steak.

    Special Equipment

    Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

    The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.

    Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

    Check out our full list of recommended gear here.

    sous vide flap steak chimichurri sliced medium rare delicious
    5 from 3 votes
    Print

    Sous Vide Flap Steak Recipe

    Course Main Course
    Cuisine American
    Keyword flank steak, flap steak, medium rare, sous vide
    Prep Time 5 minutes
    Hands-On Cook Time 5 minutes
    Sous Vide Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 2 people

    Ingredients

    • 1 - 2 lbs flap steak
    • Salt and pepper (or seasoning) to taste

    Instructions

    Preparation

    1. Set sous vide machine to 54C/129F.

    2. Season flap steak lightly with salt or a seasoning of your choice. Place meat in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for two hours.

    Finishing

    1. Remove bag from bath. Take steak out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.

    2. Heat up large skillet on high and add oil. Sear flap steak for 1 to 2 minutes on each side. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy! Alternatively sear the beef on a grill or using a searing torch.

    « The Best Sous Vide Salmon Recipe
    The Best Sous Vide Pork Belly Recipe »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Rodger R says

      April 05, 2020 at 10:56 am

      Great recipe. Flap steak came out perfect. Wish there was a chimi recipe too though.

      Reply
    2. Patty E says

      May 08, 2021 at 9:01 am

      I found flap steak on sale and hadn’t cooked with it before so why not? It came out beautifully medium rare, juicy and flavorful. Hubby still found it a bit tough so I may try 3 hour sous vide next time. Thanks for helping me try something new!

      Reply
    3. Brian says

      February 06, 2022 at 1:17 pm

      Going to try it tonight sounds like a great recipe. Wish me luck.

      Reply
      • Jason Veselak says

        February 09, 2022 at 2:16 pm

        Hope it went well!!

        Reply
    4. Josef Berger says

      November 05, 2022 at 4:53 pm

      Thank you for this great information
      Regards,
      Josef.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New ECookbook!

    Next Level Sous Vide Sidebar asset

    Opt in below to receive our free Sous Vide 101 - A Beginner's Guide ebook!

    Crowd Favorites

    sous vide chicken piccata in a cast iron skillet

    Chicken Piccata Sous Vide Style

    The Perfect Homemade Sous Vide Egg Bite

    sous vide chicken with herbed butter sauce

    Sous Vide Chicken with Herbed Butter Sauce

    Sous vide chuck roast with aus jus and mushrooms

    Sous Vide Chuck Roast

    Sous Vide Salmon with Dill and Lemon

    Sous Vide Salmon with Lemon and Dill

    Sous Vide Char Siu Pork Tenderloin

    Sous Vide Char Siu Pork Tenderloin

    Avocado toast with bacon and sous vide egg

    Unreal Avocado Toast with Sous Vide Egg

    Sous Vide Tri Tip - Santa Maria Style

    Sous Vide Tri Tip - Santa Maria Style

    More Favorites

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright © 2023 Sous Vide Ways | Privacy Policy