Sous Vide Flat Iron Steak

Ingredients

• 1 pound flat-iron steak
• 1/2 teaspoon kosher salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions 

1. Add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you’d like to cook to other doneness, see the temperature chart in the post above.
2. Season your flat iron steak generously with salt, pepper, and garlic powder.
3. Place the seasoned steak to a zip-lock bag.
4. Seal all but one corner of the bag, and slowly place it into the water bath. Make sure everything below the zip-line is covered by water, and push the air out. (If the water is already heating up, you can use a kitchen tong to push the bag into the water). Then seal the rest of the bag. (This technique is called “water displacement method”).
5. Lave the vacuum-sealed bag in the sous vide water bath. Make sure it is fully submerged.
6. Cook for 2 hours.
7. When the timer goes off, remove the bag from the water bath and transfer it to an ice bath (or refrigerator). Let it chill for about 10 minutes.
8. Remove the steak from the bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)
9. Season with more salt and pepper if necessary.
10. Place the cast-iron skillet or grill on medium-high heat, and add olive oil. Once hot, add the steak and sear about 1 minute per side. (If you use grill, you can brush the oil on the steak).
11. Slice against the grain and serve immediately.