How to Sous Vide Frozen Steak
Once you have learned how to sous vide frozen steak, you’ll be amazed at how convenient and easy to cook or meal prep a delicious weeknight beef steak dinner! Cooking frozen steak is one of the best features of a sous vide machine. It’s perfectly tender, juicy and full of flavor. You’ll never take the time to thaw your steak again!
Servings: 4
Ingredients
- 1 ½ lb ribeye steak (frozen)
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 135°F (57°C). If you’d like to try other temperatures, see the temperature guide in the post.
- If your frozen steaks is not prepared before freezing, you need to season them with salt and pepper to taste.
- Place them to a zip-top bag in a single layer. (If they’re on top of each other, you’ll need to separate them first.)
- Seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can use a vacuum sealer if you have one).
- Place the bag in the water bath and cook for 1.5 hours. (Make sure the meat is fully submerged while the seams of the bag are above water.)
- Once the timer goes off, let them chill for about 10 minutes in a water bath. Pat dry and season with more salt and pepper.
- In a skillet over medium-high heat, add oil. Once hot, sear the steak about 1 minute per side until nicely browned.
- Remove from heat, cut the steak against the grain, and serve with side dishes.
Notes
- Refrigerate leftovers in an airtight container and they can last for 4-5 days.
Nutrition
Calories: 385kcal | Protein: 34g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 89mg | Potassium: 456mg | Vitamin A: 26IU | Calcium: 12mg | Iron: 3mg