Standing amidst the frosty contents of your freezer, you, the busy parent extraordinaire, spot a frozen steak and wonder how to transform it into a kid-approved meal. The traditional methods of cooking steak – thawing, grilling, or pan-searing – are all too familiar to you, with their tendencies for overcooked edges, undercooked centers, and the constant supervision they require. Yet, you don't have to fear anymore; sous vide comes to your rescue!
This ingenious technique, akin to a superhero cape in the kitchen, turns a frozen chunk of beef into a juicy, mouthwatering feast that can make your little ones reconsider their usual choice of cereal and pizza for dinner. Ready to embark on a tantalizing journey? I'm here to guide you through how long to sous vide a frozen steak, divulge the clandestine art of steak seasoning, and suggest the perfect side dishes to accompany your heroic main course.
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1. Sous Vide 101: Mastering the Art of Cooking Frozen Steak
The term "sous vide" might sound like a fancy French phrase that only gourmet chefs use, but don't be fooled! It simply means "under vacuum," and it's a method of cooking where you seal your food in a plastic bag and cook it in a water bath. But this isn't your grandmother's Sunday roast, folks. The water bath is precisely temperature controlled, allowing your food to cook slowly and evenly to perfection. Now, doesn't that sound a-STEAK-zing?
- What Can Be Cooked Sous Vide?
We're talking about steaks here, but the sous vide universe extends far beyond. You can sous vide chicken breasts, pork chops, veggies, and even eggs. So, it's not just a one-trick pony, it’s more of a culinary Swiss Army knife.
- The Pros and Cons of Sous Vide
Pros: Precision is key! You can cook your steak (or anything else) to the exact temperature you want, and it will stay there, no overcooking. It’s like having a personal assistant for your kitchen. Plus, it's a real time-saver for busy parents. You can toss your frozen steak in the sous vide bath in the morning, and by dinner time, you have a perfectly cooked meal that even your picky eaters will devour.
Cons: The main con is time. Sous vide is not fast food, folks. It's slow, like a lazy Sunday afternoon. But don't worry, the results are worth the wait!
- Your Sous Vide Toolkit
- Sous Vide Machine or Immersion Circulator:This is the orchestra conductor of your culinary symphony. It regulates the temperature of the water bath, keeping it constant so your steak comes out just the way you like it.Quick Tip: For best results, preheat your water bath to the desired temperature before introducing your steak. This ensures that your cooking time starts on the right note.Money Saving Tip: Keep an eye out for deals online. Many companies offer package deals on sous vide machines with other useful tools included.
- Vacuum Sealer: This piece of equipment is like the best friend your steak never knew it needed. It sucks out all the air from the bag, creating a super-tight seal that allows for optimal heat transfer from the water to the steak.Quick Tip: Position your steak flat within the bag for even cooking.Money Saving Tip: Consider buying bags in bulk, they tend to be cheaper that way.Alternative Way: If a vacuum sealer is out of your budget, the water displacement method with a standard zip-top bag is a great alternative.
- Plastic Sous Vide Bags: Special sous vide bags are designed to withstand the heat of the water bath, and are safe for food.Quick Tip: Label your bags with the contents and date, especially if you plan on freezing them.Money Saving Tip: Reusable silicone bags are eco-friendly and wallet-friendly in the long run.
2. From Icy to Ideal: The Texture of Sous Vide Frozen Steak
Some naysayers might try to tell you that sous vide-ing a frozen steak will lead to a less desirable texture. Well, that's about as accurate as a steak knife cutting through water. The reality is that sous vide method allows for exact temperature control, ensuring your steak cooks evenly every single time. Plus, the extra time the steak spends in the bath only allows it to soak up more of those delicious seasonings.
3. Seasoning: The Frosty Frontier
Seasoning your steak is more than a sprinkle of salt and pepper. It's a chance to infuse flavor and elevate your cut of meat to a whole new level.
- Get Ahead: Seasoning Before Freezing
Getting your steak sous vide-ready before it even hits the freezer is a great way to save time and boost flavor. After drying your fresh steaks with paper towels, give them a good rub with your favorite seasonings, seal in a vacuum seal bag, and into the freezer they go!
- Post-Thaw Power: Seasoning After Freezing
Forgot to season your steak before freezing? No worries! After the sous vide process, pat your steak dry and season generously before you place steak in a hot skillet for a quick sear. It's like giving your steak a second chance at a flavor-filled life.
4. Navigating the Iceberg: Which Cuts of Steak to Sous Vide from Frozen
From filet mignon to New York strip, T-bone steaks to sirloin, the world of steak cuts can be as vast as the ocean. The good news? Almost any cut can be sous vide from frozen! Thicker steak cuts like filet mignon and strip steak will need a bit more time in the sous vide bath, but the results will be nothing short of mouthwatering.
5. Timing the Thaw: Sous Vide Time and Temp Guide for Frozen Steak
The sous vide method is like a symphony. The immersion circulator sets the rhythm, controlling the temperature of the water bath to an exact degree. The steak dances in its bag, slowly coming to the desired temperature. It's the best way to ensure a perfectly cooked steak, every single time.
Sous Vide Time and Temp Chart
The temperature and amount of time your steak spends in the sous vide bath will depend on the level of doneness you prefer and the thickness of the steak. A rule of thumb is to add an extra 50% of cooking time when dealing with frozen steak.
| Doneness | Fresh Temp | Frozen Temp | Fresh Time | Frozen Time |
|---|---|---|---|---|
| Rare | 120°F | 120°F | 1-2 hours | 1.5-3 hours |
| Medium-Rare | 129°F | 129°F | 1-4 hours | 1.5-6 hours |
| Medium | 134°F | 134°F | 1-4 hours | 1.5-6 hours |
| Medium-Well | 150°F | 150°F | 1-3 hours | 1.5-4.5 hours |
| Well Done | 156°F | 156°F | 1-3 hours | 1.5-4.5 hours |
Please note that the times and temperatures listed above are ranges, and you should adjust them according to your specific steak's thickness and your desired doneness.
6. Your Steak Supermarket: Where to Get Steaks Online
Buying steak from your local grocery store is always an option, but online providers like Omaha Steaks offer high-quality cuts delivered right to your doorstep. It's a great option for home cooks who value convenience and quality.
7. Perfect Partners: What to Serve with Sous Vide Steak
Steak is the star, but every star needs a supporting cast. Classic sides like mashed potatoes or a fresh salad will complement your perfectly cooked steak beautifully. And for an extra level of decadence, I'm about to introduce my favorite - a rich blue cheese sauce.
Final Take
There you have it, folks! Making a sous vide frozen steak is a fun, engaging, and above all, delicious cooking project. So, don't let that frozen steak in your freezer intimidate you. Go ahead, give it the sous vide treatment and impress your dinner guests with minimal effort. Enjoy your cooking journey!
Ingredients
- 30 oz steaks of your choice: Ribeye, Filet Mignon, NY Strip, etc. 15 oz per piece on average
- 1.5 teaspoon salt ¾ teaspoon of salt per pound of meat
- 1.5 teaspoon pepper ¾ teaspoon of salt per pound of meat
- preferred seasoning thyme, rosemary, garlic, etc.
Instructions
Grilling the Steak (best method for thin cuts and blue/rare doneness)
- Pat your steaks dry with paper towels and season all over with the salt and pepper.
- Place the steaks on the hot grill, using tongs. Leave your steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly. Your steaks will need a few minutes undisturbed to develop a golden crust.
- Grill for approximately 4-6 minutes per side, depending on the thickness of the steak and your preferred level of doneness.
- Optional: use an instant-read thermometer to check the internal temperature of the steak - see temperature guide in notes.
- Remove the steaks from the grill and let them rest for 5 to 10 minutes covered with aluminum foil, then slice thinly against the grain.
Baking the Steak (best for thick cuts and/or medium rare + doneness)
- Preheat the oven to 400-425°F.
- Heat an oven-safe cast iron skillet over medium-high heat.
- Pat your steaks dry with paper towels and season all over with the salt and pepper.
- Sear the steaks for 2-3 minutes per side until they are browned. Leave your steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly. Your steaks will need a few minutes undisturbed to develop a golden crust.
- Transfer the skillet to the preheated oven.
- Bake for approximately 5-10 minutes, depending on the thickness of the steak and your preferred level of doneness.
- Check the internal temperature of the steak using a meat thermometer - see temperature guide in notes.
- Remove the steaks from the oven and let them rest for 5 to 10 minutes covered with aluminum foil, then slice thinly against the grain.
Sous Vide Steak (best for thick cuts and/or medium rare + doneness)
- Preheat your sous vide immersion circulator by attaching it to a container or pot of water and setting it to your desired temperature:- For a medium-rare steak, set the temperature to 129°F/54°C. - For a medium steak, set the temperature to 135°F/57°C.
- Season the steaks with salt and pepper, as well as any additional seasonings or herbs of your choice (such as thyme, rosemary, etc.).
- Place the steaks in a vacuum sealer bag or a freezer-safe ziplock bag.
- Seal the bag using a vacuum sealer or the water displacement method for a ziplock bag - see notes. Make sure the steak is completely submerged in the water and there are no air pockets.
- Place the bag in the preheated water bath and let it cook for at least 4 to 8 hours or up to 24 hours (see notes).
- After the cooking time is up, remove the bag from the water bath and take out the steaks.
- Pat the steaks dry with paper towels and season with a little bit of salt and pepper again if/as needed or to taste.
- Sear the steaks for 2-3 minutes per side until they are browned. Leave your steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly. Your steaks will need a few minutes undisturbed to develop a golden crust.
- Remove the steaks from the oven and let them rest for 5 to 10 minutes covered with aluminum foil, then slice thinly against the grain.
Notes
- Blue rare steak: The internal temperature should be around 120°F.
- Rare steak: The internal temperature should be around 130°F.
- Medium-rare steak: The internal temperature should be around 135°F.
- Medium steak: The internal temperature should be around 145°F.
- Medium-well steak: The internal temperature should be around 150°F.
- Well-done steak: The internal temperature should be around 160
- Tenderizing: Thicker cuts of meat, like picanha roasts, often require longer sous vide cooking times to ensure that the internal temperature reaches a level that effectively breaks down the connective tissues and collagen within the meat. This extended cooking time allows the steak to become more tender, resulting in a more enjoyable eating experience.
- Fat rendering: Steaks with higher levels of marbling, such as wagyu beef, contain intramuscular fat that contributes to their rich flavor and tenderness. However, this fat needs sufficient time to render and become melt-in-your-mouth delicious. Longer sous vide cooking times allow the fat to slowly liquefy and distribute throughout the meat, resulting in a more succulent texture and enhanced flavor.
- Flavor development: Sous vide cooking at lower temperatures over longer periods allows the flavors to intensify and develop. The extended cooking time allows the meat to slowly absorb any marinades or seasonings, resulting in a more pronounced and well-rounded flavor profile. This is especially beneficial for steaks that may benefit from extra time to infuse with herbs, spices, or aromatics.
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FREQUENTLY ASKED QUESTIONS
Unlike traditional cooking methods, where the steak is exposed to a hot pan or grill, sous vide cooking involves placing the steak in a sous vide bag and immersing it in a water bath at a lower temperature. This method allows for more control over the cooking process, often resulting in a more evenly cooked and juicier steak.
Seasoning steak for sous vide is similar to any other cooking method. You can use salt, pepper, herbs, or your favorite spices. The key is to season the steak before placing it in the sous vide bag, ensuring the flavors infuse into the meat as it cooks.
Absolutely! The sous vide method works well with all types of steak - from filet mignon to sirloin - and other meats like chicken breast and pork chops. Just remember, different meats and cuts will require different temperatures and cooking times for the best results.
Giving your steak a quick sear in a hot pan or a cast-iron skillet after it's sous vide cooked adds a delightful, caramelized crust, enhancing the steak's flavor and presentation. It's especially recommended for thicker cuts like sirloin steak.
Both are possible! While this post focuses on sous vide cooking from frozen, you can definitely sous vide a thawed steak. It will require less cooking time, so be sure to adjust accordingly.
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