Can You Sous Vide A Frozen Steak?

Tips on how to sous vide a frozen steak

Regardless of the cut of steak you choose, the sous vide technique is most effective when the meat is placed in a vacuum-sealed bag. If you lack a vacuum sealer, you can still sous vide a steak using a sturdy freezer-safe bag. Just be sure to expel as much air as possible before sealing it. One effective method is to submerge the bag in water, leaving about an inch at the top for sealing. The water will help push out any excess air, resulting in a well-packed steak.

When it comes to cooking time, sous vide steaks require significantly longer than grilling. For a 1½-inch steak cooked at 130 degrees Fahrenheit, you should plan for approximately three hours. The key is to cook it low and slow. However, the precise cooking duration will vary based on the thickness of the steak. If you're following a recipe that specifies thawed steak, remember to increase the cooking time by an additional 25% when starting from frozen.

To enhance the texture of your sous vide steak, you can quickly sear it in a hot pan. This step creates a delicious crust, which, while not essential, adds an extra layer of flavor. Once cooked, you'll notice a remarkable difference in both flavor and texture. Sous vide steaks are exceptionally flavorful due to the rendered fat that has melted into the meat and remained sealed inside, resulting in unparalleled juiciness.