Sous vide is a great method for cooking steak, keeping the steak tender and juicy without the risk of overcooking. Nevertheless, a common inquiry emerges: Can you sous vide frozen steak? In this post, I'll help you address this question and provide step-by-step instructions on how to sous vide a frozen steak. Let's dig in and find out.
What Does Sous Vide Mean?
The term ‘sous vide’ is French for ‘under vacuum’, which is a cooking method that refers to the process of vacuum-sealing food in a plastic bag and cooking it in a water bath. The water temperature is precisely controlled, ensuring even cooking and tender, juicy meats.
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Can You Sous Vide Frozen Steak?
Yes, you can sous vide frozen steak directly. However, it requires a longer cooking time compared to fresh steak or thawed steak at the same temperature. If you have never thawed steak, it is advisable to add an extra hour to the cooking time given in the recipe to ensure thorough thawing.
For instance, if your sous vide recipe suggests 1 hour for a non-frozen steak, you should cook the frozen steak for at least 2 hours. However, if your steak is particularly thick, over 2 inches, then you should add 1.5 to 2 hours.
How to Sous Vide a Frozen Steak?
This section focuses on how to sous vide a frozen steak and how long to sous vide it, so assuming the steak has been seasoned and vacuum-sealed in a dedicated bag. The following will begin by discussing the cooking process.
Step 1: Preheat the sous vide cooker
Start your sous vide cooker and adjust to the desired temperature. Make sure the water bath is deep enough to fully submerge the steak. Refer to the sous vide frozen steak time and temp chart below for cooking a 1.5-inch-thick frozen steak.
|
Doneness |
Temperature Range |
Timing Range |
|
Rare |
120-125°F (49-52°C) |
2-3.5 hours |
|
Medium-rare |
125-130°F (52-54°C) |
2-5 hours |
|
Medium |
130-135°F (54-57°C) |
2-5 hours |
|
Medium-well |
135-140°F (57-60°C) |
2-4.5 hours |
|
Well-done |
140-145°F (60-63°C) |
2-4 hours |
Step 2: Submerge the steak and cook
Submerge the bag in the preheated water bath. If the bag is properly sealed, the steak should sink. Cook the steak for the appropriate amount of time according to the chart above. Alternatively, if your sous vide cooker, such as the ISV-101W and ISV-300W, has preset recipes, you can directly utilize them and just add 25% to the cooking time for your frozen steak.
Step 3: Take the steak out of the bag
After the steak has cooked to your desired doneness, remove it from the water bath, snip open the bag, and pat it dry with paper towels.
Step 4: Heat up the cast iron skillet or grill
Heat up a cast iron skillet or grill to high heat or until it starts to smoke. Add a drizzle of oil or a pat of butter to prevent sticking. Butter, with its milk solids, should quickly achieve a dark rust on your steak while imparting a slightly bitter, charred flavor.
Step 5: Start searing or grilling
To develop a delicious crust, carefully place the cooked steak into the preheated skillet or onto the grill. Sear for 30-60 seconds per side, or until the steak is evenly browned and sizzling. You can also add aromatics like whole sprigs of thyme and rosemary, or crushed whole garlic cloves to enhance the flavor.
Step 6: Let the steak rest for 10 minutes
Remove the steak from the heat and let it rest on a cutting board for 10 minutes. This allows the gravy to evenly spread within the meat, leading to a more tender and flavorful steak.
FAQs
How long to sous vide frozen steak?
Add 1 to 2 hours to the original cooking time, depending on the thickness of your steak. For a steak that is 1.5 inches thick and you want it medium-rare, you should cook it for at least 2 hours.
Can I cook other frozen meats sous vide?
Yes. This method works perfectly for other frozen meats like chicken breasts, pork chops, and fish fillets.
Do I need to adjust the temperature?
No. The target internal temperature for doneness, such as 135°F for medium-rare steak, remains the same. Only the cooking time needs to be increased.
What about a frozen steak that is already seasoned and vacuum-sealed?
Yes, you can cook it directly from frozen, which is safe and convenient. Just remember to add the extra time to your cooking.
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