Sous Vide Freezer Steaks Recipe (2024)

FAQs

How long should I sous vide a frozen steak? ›

To sous vide steaks from frozen, preheat a water bath to your desired temperature with an immersion circulator and cook for 2-4 hours. You are adding an hour to the minimum cook time (1 hour) when cooking from frozen. If your steak is really thick (more than 2 inches), go for a minimum time of 2.5 hours.

One of the great advantages of sous vide cooking is leveraging your cooking time. Cooking batches of meat, fish, poultry, or vegetables at once, then quick-chilling, and freezing them for later use means that dinner can be ready quickly when you arrive home tired and hungry.

Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

YES. To get the most out of searing steak after sous vide – or any other protein –a few extra steps are involved: Dry the meat off.

Using an ice bath can also improve the taste and appearance of your meat after cooking it sous vide. Once your meat is done, it's important to sear it to get that lovely browned colour and flavourful crust.

Herbs – I used fresh thyme sprigs to enhance the flavor of the steak during the sous vide and searing process. Other herbs you could use are rosemary, sage, or oregano.

What is the most flavorful cut of steak for sous vide? ›

It may not be the most voluminous cut, but flat iron steak is one of the best pieces to sous vide, thanks to a prime balance of tender muscle meat speckled with rich pieces of fat. Fine Cooking calls this slice — also known as top blade steak — a relatively tender piece of meat.

Most sous vide steak recipes give a range for the cooking time, so simply increase the recipe's minimum time by 25 percent to allow for ample thawing time. For example, if the recipe's range for cooking non-frozen steak is from 90 minutes to 3 hours, you should cook the frozen steaks for a minimum of 115 minutes.

Even if you don't have this kind of time, I find it's best to season steak before sous viding.

So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement. Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.

How long does steak take to cook from frozen? Frozen steaks take longer to cook than thawed steaks. Generally, expect a frozen steak to take about double the time. For example, a medium-rare ribeye cooks in about 10-15 minutes when thawed, but may take closer to 20-30 minutes when cooked frozen.

Using an ice bath can also improve the taste and appearance of your meat after cooking it sous vide. Once your meat is done, it's important to sear it to get that lovely browned colour and flavourful crust.