How to Sous Vide Frozen Steak Recipe

You’ll be amazed at how simple it is to cook or meal prep a delicious weeknight dinner once you’ve learned how to sous vide frozen steak!

One of the best features of a sous vide machine is the ability to cook frozen beef.

It’s perfectly tender, juicy, and flavorful. You’ll never have to thaw a frozen steak again!

COOKING FROZEN STEAK SOUS VIDE WITHOUT DEFROSTING

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I’ve saved so much time on dinner preparation since learning How to Sous Vide Chicken Breasts from Frozen. So I decided it was time to discuss how to sous vide steak from frozen.

Yes, frozen steak can be sous vide! You can sous vide it from frozen, whether it’s a strip, ribeye, or filet mignon.

Combine with a delectable sauce or compound butter for an unforgettable center plate. It is never overcooked and is always tender.

Cooking from frozen doesn’t cost you anything, and it can be an excellent meal prep strategy!

One of my favorite meal prep strategies is to go to Costco or Porter Road, buy a bunch of whatever’s on sale, season or marinate it, vacuum seal it, and freeze it. This is incredible for several reasons:

• I have a freezer full of ready-to-sous vide meals that don’t need to be defrosted!

• Chelsea from the past made decisions for Chelsea from the future. I don’t have to think about what to make for dinner or try to come up with something. Just take a look at what I’ve got!

• This system allows me to batch prepare a large number of meals at once.

BENEFITS OF SOUS VIDE COOKING FROZEN BEEF STEAK

Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked in a water bath for an extended period of time at a precise temperature.

You’ll be surprised at how tender, juicy, and perfectly cooked your frozen steak comes out: tender, juicy, and perfectly cooked edge-to-edge!

What’s the best part? For meal planning, you can buy in bulk and vacuum seal them.

It saves a lot of money as well as time by allowing you to prepare healthy meals for the future with minimal effort.

WHAT STEAKS CAN I SOUS VIDE FROM FROZEN?

Most types of steaks can be sous vide cooked directly from frozen, but it is critical to properly prepare your steaks.

You CANNOT simply vacuum-seal a few frozen steaks, place them in a water bath, and expect them to come out perfectly. However, with proper preparation, this method works like a charm!

I’ve tried sirloin, rib-eye, New York strip, flank steak, porterhouse, t-bone, skirt steak, top round steak, filet mignon, and flat iron steak, and they’re all delicious!

You can also sous vide frozen steaks ranging in thickness from 1 inch to 2 12 inches, and they will all be perfectly cooked.

HOW TO SOUS VIDE FROZEN STEAK

1. Sous vide
2. Sear
3. Serve!

Today we’re preparing frozen rib-eye steaks.

• Preheat the sous vide circulator to 135°F/57°C in step 1. Cook the vacuum-sealed frozen steak in a water bath (if your frozen steak is not vacuum-sealed, remove it from the package and vacuum seal it).

• After the timer goes off, place it in a water bath for about 10 minutes to cool. Pat dry and season with salt and pepper to taste. Sear the steak in a hot pan until it is nicely browned.

• Cut the steak against the grain and serve with potatoes and green beans as side dishes.

WHAT TEMPERATURE SHOULD I SOUS VIDE FROZEN STEAK?

I recommend cooking most steaks at 135°F (57°C) for medium rare. If you want to experiment with different levels of doneness, use the chart below:

Steak Doneness	Temperature
Rare	125°F (52°C)
Medium Rare	135°F (57°C)
Medium	140°F (60°C)
Medium-well	150°F (66°C)
Well-done	160°F (71°C)

WHAT YOU NEED TO SOUS VIDE FROZEN STEAK

The good news is that you don’t need much more than what you already have in your kitchen! I strongly advise you to have:

• I recommend the Joule immersion circulator.
• a package (you can just use a stockpot, or my favorite sous vide containers are Everie containers)
• To truly protect the steak from freezer burn, use a vacuum sealer.
• Bags or rolls should be vacuum-sealed.

These are items that are nice to have but are not necessarily necessary:

• Magnets for sous vide – I use them to keep bags from floating while sous videing.
• A good skillet (I prefer Finex)
• It’s a grill press. Grill presses assist me in achieving that perfect sear!
• Tongs. I prefer simple, inexpensive metal tongs. It’s because I used to work in restaurants! I usually get them from restaurant supply stores, but you can also buy metal tongs online.

WHAT IF I DON’T HAVE A VACUUM SEALER?

We can get by without a vacuum sealer, but I think it would be a good idea to get one.

Vacuum sealers are reasonably priced and dependable, and can be found at Costco or on Amazon. Don’t forget about the bags and rolls!

If you don’t have a vacuum sealer, make sure to read my entire post about air removal methods to learn about your other options.

You can remove the air from a freezer safe zipper top bag by sealing the bag except for one inch, then submerging the bag in water to force the air through the opening (but keep the zipper top above water!).

It is critical to remove as much air as possible to avoid freezer burn.

WILL THE TEXTURE BE DIFFERENT IF I SOUS VIDE STEAKS FROM FROZEN?

The good news is that it does not! You’re not sacrificing anything by cooking from frozen, so don’t hesitate.

When we cook sous vide, the only thing that changes the texture regardless of whether we cook from frozen or fresh is the amount of time we cook it (and even these differences aren’t significant).

The longer we cook, the more moisture we lose and the more the meat degrades.

I try not to overcook my steaks in order to keep as much moisture as possible.

HOW TO SEASON FROZEN STEAKS?

If possible, season your steak before sous vide cooking.

But I understand that isn’t always the case, and you might be here because you have some vacuum-sealed and frozen steaks that you want to cook. Let’s go over both possibilities!

HOW TO SEASON STEAK BEFORE FREEZING AND COOKING?

The ultimate meal prep hack is to season your steak or any meat before freezing it.

That’s why I came up with Sous Vide Meal Prep! It’s jam-packed with rubs, marinades, and sauces for everything from frozen to sous vide meats.

Here are a few of my favorite methods for seasoning steak before vacuum sealing and freezing:

• Traditional salt and pepper. Don’t be shy about it! You can’t go wrong with salt and pepper, and it gives you flexibility in case you’re really excited about a sauce or compound butter!

• A rub or seasoning blend, either homemade or purchased.

• It’s a marinade. The benefit of using marinades in sous vide cooking is that you cook the marinade, making it safe to eat! After sous-viding, the marinade can be used as a sauce.

HOW TO SEASON STEAK AFTER FREEZING AND COOKING

If you want to sous vide frozen steak that hasn’t been seasoned, you can do so! The flavor will be milder, but it will still taste delicious.

Here are some pointers for flavorful steak, even if it wasn’t seasoned before sous vide:

1. Before searing the steak, pat it completely dry with paper towels or a clean dish towel and season generously with salt and pepper.

2. To add flavor, make a really good sauce or compound butter.

3. To maximize flavor, slice after searing and lightly sprinkle with flaked sea salt. This is especially useful when working with thicker cuts.

WHAT CUTS OF STEAK CAN I SOUS VIDE FROM FROZEN?

You can sous vide any frozen steak cut you want! It makes no difference.

The results will be spectacular whether you’re working with ribeye, filet mignon, strip steak, tri tip steak, or any other cut of meat. Don’t overthink things!

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source: https://sipbitego.com/sous-vide-frozen-steak/