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 article, we'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. If you don't know how to vacuum seal, check out: How to Use a Vacuum Sealer?
Can You Sous Vide Frozen Steak?
Yes, you can sous vide frozen steak. 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 25% to the cooking time given in the recipe to ensure thorough thawing. For instance, if the recipe suggests 120 minutes for a non-frozen steak, you should cook the frozen steak for at least 150 minutes.
How to Sous Vide a Frozen Steak?
This section focuses on how to sous vide a frozen steak, 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 desired temperature. Make sure the water bath is deep enough to fully submerge the steak. Refer to the chart below for cooking a 1.5-inch thick frozen steak.
|
Doneness |
Temperature Range |
Timing Range |
|
Rare |
120-125°F (49-52°C) |
75 to 180 minutes |
|
Medium-rare |
125-130°F (52-54°C) |
75 to 300 minutes |
|
Medium |
130-135°F (54-57°C) |
75 to 300 minutes |
|
Medium-well |
135-140°F (57-60°C) |
75 to 260 minutes |
|
Well-done |
140-145°F (60-63°C) |
75 to 225 minutes |
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 achieving 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.
