How to Sous Vide Frozen Steak

Name: How to Sous Vide Frozen Steak
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4 serving
Ingredients: 1 ½ lb ribeye steak; 1 tablespoon olive oil; salt and pepper

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Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings
4
Calories
385 kcal
Course
Main Course, Dinner
Cuisine
French

How to Sous Vide Frozen Steak

Silas Stewart

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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!

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Ingredients

Servings

1 ½ lb ribeye steak (frozen)
1 tablespoon olive oil
salt and pepper to taste

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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.

Equipments used:

Notes

Refrigerate leftovers in an airtight container and they can last for 4-5 days.

Nutrition Information

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Calories 385kcal (19%) Protein 34g (68%) Fat 28g (43%) Saturated Fat 11g (55%) Cholesterol 104mg (35%) Sodium 89mg (4%) Potassium 456mg (13%) Vitamin A 26IU (1%) Calcium 12mg (1%) Iron 3mg (17%)