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Sous Vide Freezer Steaks Recipe

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.

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

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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

Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide Freezer Steak

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.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Freezer Steaks Recipe

Ingredients: 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
4.4815 stars - based on 27 reviews
One of the most convenient uses of sous vide is to use it to defrost and cook foods that come straight from the freezer
1 Serving