Can I Cook Frozen Steak in Sous Vide?
A foolproof method to cook frozen steak sous vide. No defrosting needed—just perfect, juicy steak finished with a rich blue cheese compound butter.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Sous Vide
- Cuisine: American
Ingredients
2 steak cuts of your choice
salt and freshly cracked black pepper
2 tbsp butter, ghee, or neutral oil
1/2 cup salted butter, softened
1/4 cup crumbled blue cheese
1/4 cup finely chopped parsley
2 tsp finely chopped chives
1 tsp garlic powder
1/4 tsp freshly cracked black pepper
Instructions
1. If possible, season steaks with salt and pepper before sealing and freezing. If not, skip to next step.
2. Preheat your sous vide water bath to your desired temperature (129°F for medium-rare).
3. Add frozen vacuum-sealed steaks to the water bath and cook for 2–4 hours, depending on thickness.
4. Meanwhile, prepare the compound butter: mix softened butter, blue cheese, parsley, chives, garlic powder, and pepper in a bowl. Form into a log and chill.
5. After cooking, remove steak from bag and pat completely dry.
6. If the steak wasn’t pre-seasoned, season now with salt and pepper.
7. Preheat a heavy skillet with ghee or oil until smoking hot.
8. Sear steak on both sides for 30–60 seconds until browned.
9. Serve topped with 1–2 tbsp chilled compound butter and enjoy immediately.
Notes
Always dry the steak thoroughly after sous vide for best sear results.
Compound butter can be made ahead and frozen for up to 6 months.
Add 1 hour to your fresh cook time when starting from frozen.
Nutrition
- Serving Size: 1 steak
- Calories: 540
- Sugar: 0g
- Sodium: 520mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 135mg
Find it online: https://sousviderecipe.com/can-i-cook-frozen-steak-in-sous-vide/