Sous Vide Freezer Steaks Recipe (2024)

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Written by Jason Logsdon

One of the most convenient uses of sous vide cooking is to use it to defrost and cook foods that come straight from the freezer. As long as the food is vacuum sealed you can take it directly from the freezer and put it in a pre-heated water bath. Just add 15 to 30 minutes to the cooking time and it should come out perfectly.

We used this technique in our sous vide steak salad. We took the steaks from the freezer and put them into the water bath then went shopping for two hours. Once we got home we just cut up some lettuce and made the dressing for the salad, cut the sous vide steak bags open, sliced the meat and added it to the salad.

You can use this method for any quick cooking sous vide meats like chicken, pork chops, or steak. It's definitely a time saver and if you plan ahead you can save money by buying your meat in bulk and preparing it ahead of time.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Freezer Steak you can check out the following.

  • Sous Vide Equipment
  • Beginners Guide to Sous Vide

Sous Vide Freezer Steak

  • Published: March 16, 2011
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 2.5 Hours
  • Cooks: 131°F (55°C) for 2 Hours
  • Serves: 4 (with sides)

Ingredients for Sous Vide Freezer Steak

  • For the Sous Vide Steak

  • 2 pounds of steak, cut 1/2 - 2 inches thick, seasoned, vacuum sealed and frozen
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon thyme powder
  • or seasonings of your choice

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Cooking Instructions for Sous Vide Freezer Steak

Sous Vide Freezer Steaks Recipe (1)

For the Sous Vide Steak

At least 2.5 hours before serving

Pre-heat your sous vide water bath to 131°F (55°C).

You can either prepared the steaks by seasoning and vacuum sealing them, then freezing them. You can do this step several months in advance. The other option is to take previously frozen steaks and put them into a vacuum pouch while still frozen with the seasonings and seal them.

Once the sous vide water is pre-heated put the steaks into the water and cook for 2 hours.

For Finishing the Sous Vide Freezer Steak

Remove the cooked steak from the sous vide bag and pat dry. Lightly salt the outside of the steak then quickly sear them on a grill, a hot pan, or with a torch until the meat is just browned. Plate the steaks with the rest of your sides and serve.

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Sous Vide Freezer Steaks Recipe (2)

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All tags for this article:Beef, Freezing, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Steak , Steak, Sous Vide Recipes

Sous Vide Freezer Steaks Recipe (3)This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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Sous Vide Freezer Steaks Recipe (2024)

FAQs

How long do you sous vide frozen steaks? ›

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.

Does cooking a steak longer in sous vide make it more tender? ›

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.

Should I season meat before freezing for sous vide? ›

Can you add your spices to a cut of meat in advance of vacuum sealing and freezing? This would save the step of defrosting and resealing before proceeding to sous vide. That's time and money saved. Yes Roberto, you can, but it doesn't result in much of a difference.

Why is my sous vide steak so tough? ›

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

What is the longest you should sous vide steak? ›

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.

What temperature do you sous vide steaks? ›

What Temperature Should I Sous Vide?
Sous Vide Steak Temperature Chart
Very Rare to Rare120°F (49°C) to 128°F (53°C)1 to 2 1/2 hours
Medium Rare129°F (54°C) to 134°F (57°C)1 to 4 hours
Medium135°F (57°C) to 144°F (62°C)1 to 4 hours
Medium-Well145°F (63°C) to 155°F (68°C)1 to 3 1/2 hours
2 more rows

Can you overdo steak in sous vide? ›

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.

How do you make sous vide steak more flavorful? ›

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.

Can I freeze a sous vide steak and sear later? ›

Label with contents and date and freeze for up to one year. Reheat the cooked food from a thawed or chilled state in the SousVide Supreme at the cooking temperature for 45 minutes per inch of thickness. If reheating from frozen, please allow an additional 30 minutes. Sauce or sear the food, as usual, if desired.

Do you chill steak after sous vide? ›

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.

Should I salt steak before freezing? ›

A good trick I learned from Samin Nosrat is to freeze a salted piece of meat if you're not going to use it within 2-3 days. Simply defrost it when you're ready to use it.

How long to sous vide 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.

Should you season steak before sous vide? ›

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

Should you sear before or after sous vide? ›

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.

How long to cook 1 inch frozen steak? ›

Sear until the steak is browned on all sides (90 seconds per side). Transfer to wire rack set into a rimmed baking sheet. Cook in the preheated oven until desired doneness (18 to 20 minutes for a 1-inch-thick steak).

Is 1 hour long enough to sous vide steak? ›

Sous Vide the Steak for 1-3 Hours

Follow our sous vide cooking chart to achieve your ideal steak doneness. If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours.

How do you not overcook sous vide steak? ›

A couple things to try:
  1. Cool down your meat before searing. You could sink it in an ice bath for a few to drop the temp a bit so the inside doesn't cook up when you sear it.
  2. Speed up the searing. For this I highly recommended getting a Searzall setup. ...
  3. Lower the sous vide temp. ...
  4. Increase the sear temp.
Jan 9, 2017

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