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.
Ingredients for Sous Vide Freezer 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
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.
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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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 cocktails 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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