30-Minute Steakhouse Marinade 
Original Creole Seasoning 
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Get RecipeThis Sous Vide Flat Iron Steak by Girl Carnivore guarantees an edge-to-edge pink finish on the beef … making it the perfect way to cook flat iron. Rubbed with a hint of Creole seasoning and finished in cast iron, this is the easiest and more rewarding steak you’ll have!
Ingredients
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1 Flat Iron Steak (2-3 Pounds)
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1 Cup Tony’s Steakhouse Marinade
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3 Tablespoons Tony’s Original Creole Seasoning
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2 Tablespoons Butter
- Clear
Directions
Marinating the Steak:
- Pour the marinade over the steak for 6-8 hours before cooking. Discard the marinade.
Prepping the Sous Vide:
- Prepare the sous vide machine according to the manufacturer’s directions for 125°F.
Prepping the Flat Iron Steak:
- Pat the flat iron steak dry and rub a liberal coating of 2 tablespoons of Tony’s Original Creole Seasoning all over.
Making the Sous Vide:
- Place the flat iron steak 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 steak has reached 125°F in the sous video and is done, remove from the water and carefully remove the steak from the bag, reserving the juices.
Searing the Flat Iron Steak:
- Heat a cast iron skillet over medium-high heat.
- Add butter and swirl to coat the pan.
- Sprinkle the remaining tablespoon of Tony’s Original Creole Seasoning over the steak and gently place it into the pan. There will be a sizzle.
- Sear on both sides until brown, 3-5 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°F for rare.
Serving the Flat Iron Steak:
- Once the steak has rested a proper 10 minutes, slice into 1/8″ – 1/4″ slices on a bias against the grain.
NOTES:
- If you would like to cook the steak to medium or beyond, adjust the temperature of the sous video to reflect your desired temperature, minus 5-10 degrees. The final sear will finish the last 5-10 degrees of cooking for your steak to be at just the temperature you want.
- 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.
- For a different flavor, use Tony’s Creole-Style Italian Salad Dressing in place of the Tony’s Steakhouse Marinade!
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