How long does it take to sous vide flank steak?

For a tender, steak-like texture, cook sous vide flank steak at 129°F for 2 to 4 hours . Going beyond 4 hours can lead to a mushy texture. If you're aiming for a braised feel, increase the temperature to 165°F and cook for 12 to 24 hours .

Is 4 hours too long to sous vide a steak?

Not necessarily it depends on the cut and temp. For flank steak , 4 hours at 129°F is right at the upper edge for steak-like texture. Going longer can make the meat soft or even mushy, especially if marinated.

What temperature for flank steak sous vide Reddit users recommend?

Reddit’s top sous vide enthusiasts often recommend 129°F to 131°F for flank steak. This range keeps the steak tender and pink while preventing chewiness. Some prefer 135°F for a firmer bite, but 129°F is a community favorite.

What is the best temperature for flank steak?

The best temperature for sous vide flank steak is 129°F to 131°F for a medium-rare finish. This keeps it tender and juicy. If you want something closer to medium, go up to 135°F.

Does flank steak get tender the longer you cook it?

Yes to a point. Longer sous vide times can break down muscle fibers, making flank steak more tender. However, after about 4 hours at lower temps, the meat can become overly soft. Stick to 2 to 4 hours unless going for a shredded result.

Does cooking a steak longer in sous vide make it more tender?

It depends on the cut. For flank steak , cooking longer can tenderize, but too long turns it mushy. For collagen-heavy cuts like chuck or brisket, longer cooks (12+ hours) are ideal. Flank is lean and benefits from shorter sous vide time.

Sous Vide Flank Steak: Juicy, Foolproof Method (Easy Guide)

Name: Sous Vide Flank Steak: How to Make It Juicy and Tender Every Time
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2 tbsp kosher salt; 1 tbsp finely chopped fresh oregano; 1 1/2 lbs flank steak; 2 tbsp ghee, for searing

Ingredients

Scale

2 tbsp kosher salt

1 tbsp finely chopped fresh oregano

1 1/2 lbs flank steak

2 tbsp ghee, for searing

Cook Mode Prevent your screen from going dark

Instructions

1. Score flank steak lightly and season with kosher salt and oregano.

2. Vacuum seal or use the water displacement method to bag the steak.

3. Set sous vide bath to 129°F and cook steak for 2.5 to 4 hours.

4. Remove steak and chill in ice bath for 10 minutes if time allows.

5. Pat steak completely dry, then sear in hot cast iron skillet with ghee for 45 seconds per side.

6. Slice thinly against the grain and serve.

Notes

Do not exceed 4 hours to maintain steak-like texture.

Avoid raw garlic in marinades; use garlic powder instead.

Try finishing with chimichurri or yogurt-based sauces for extra flavor.

Author: Lara
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Category: High Protein
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 6 oz
Calories: 320
Sugar: 0g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 35g
Cholesterol: 90mg