Sous Vide Flat Iron Steak
This flat iron comes out perfect with a gentle sous vide cook before a finish on hot cast iron to lock-in that beef flavor and the kiss of Creole heat.
Food Safe Bag
Sous Vide Machine
- 1 2-3 lbs flat iron steak
- 1 cup Tony Chachere’s Pourable Steakhouse Marinade
- 3 tbsp Tony Chachere’s Original Creole Seasoning
- 2 tbs butter
Place the flat iron in a food-safe bag and seal so there are no air pockets.
Submerge the now sealed steak in the water and set the timer for 1 hour.
When the flat iron has reached 125 degrees in the sous vide and is done, remove from the water and carefully remove the steak from the bag, reserving the juices.
Heat a cast-iron skillet over medium-high heat.
Add butter and swirl to coat the pan.
Sprinkle the remaining tablespoon of Tony Chachere’s seasoning over the steak and gently place into the pan. There will be a sizzle.
Sear on both sides until brown, 3 to 5 minutes, rotating and basting in butter as needed to form a good crust on all sides.
Use caution and an instant-read thermometer to not cook the steak past 135 degrees for rare.
- If you would like to cook the steak to medium or beyond, adjust the temperature of the sous vide to reflect your desired temp, minus 5 to 10 degrees. The final sear will finish the last 5 to 10 degrees of cooking for your steak to temp just where you want it.
- Leftovers can be stored wrapped tightly in foil and in the fridge for up to 3 days.
- Reheat by rolling thin slices in a preheated skillet with a touch of oil or butter. Or re-heat slices under the broiler for a minute or two.
- If you don’t have Tony Chachere’s Steakhouse Marinade on hand, try their Italian dressing instead! Different flavors but both options are great!
Serving: 1g | Calories: 380kcal | Carbohydrates: 11g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 710mg | Potassium: 580mg | Fiber: 1g | Sugar: 8g | Vitamin A: 869IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 4mg