Flat Iron Steak with Bourbon Caramelized Onions


Recipe courtesy of Sharone Hakman

Serves 4 as a entree; 8 as an appetizerFlat Iron Steak with Bourbon Caramelized Onions


  • 1-1/2 pound flat iron steak
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon olive oil
  • 1 large red onion, peeled and thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon bourbon
  • 6 ounces blue cheese crumbles


  1. Fill and preheat the SousVide Supreme to 131F/55C.
  2. Season  the steak lightly with salt and pepper, put into a food-grade cooking pouch, and vacuum seal.
  3. Submerge the pouch in the water oven and cook for at least 1 hour. (If you have time, do this the night before and, after cooking, quick chill the steak submerged in its pouch in an ice water bath (half ice/half water) for 30 minutes and refrigerate overnight. Bring the steak to room temperature while you continue with the recipe.)
  4. Put the olive oil into a skillet over medium heat and sauté the onions until caramelized, about 20 minutes.
  5. Add the brown sugar to the onions and stir to coat.  Season to taste with salt and pepper.
  6. Just before serving, deglaze the pan with the bourbon, scraping up all brown bits of flavor.
  7. Transfer the onions to a platter and keep warm.
  8. Wipe out the pan and return to the medium high heat.
  9. Remove the steak from the pouch and pat it dry with paper towels.
  10. In the hot skillet, sear the steak for color and to warm slightly, about 1 minute a side.
  11. Slice the steak against the grain and arrange on serving plates.
  12. Top with caramelized onions and blue cheese crumbles and serve.
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  1. This sounds so good! I do have a question about the order of the directions. Would it be better to carmelize the onions, remove them from the pan, and THEN sear the steak and deglaze? I think step 6 is out of order – it seems a shame to deglaze the pan before the meat goes in.

    SousVide Supreme responds: You could certainly do that, but then the onions won’t have the bourbon glaze on them, having been lifted out before the deglazing. You could also elect not to wipe out the pan, as Sharone suggests, but rather just sear the steak in the bourbon-scented remnants and pick up some added flavor that way.

  2. This was delicious. The bourbon carmelized onions were a great addition. I would only recommend one small change. Because iron steaks tend to be very lean, I used some butter to sear the steak. Or you could throw them on a searing hot grill. But the butter basting definitely adds flavor.

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