Sous Vide Frozen Ribeye | Amazing 3-Step Guide for Juicy Steak
A rich, juicy ribeye cooked straight from the freezer using sous vide, then finished with a quick sear for a perfect crust.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
2 frozen steaks (about 1 lb total) — ribeye, NY strip, sirloin, etc.
1 tablespoon salt
½ teaspoon pepper
1 tablespoon avocado oil (for searing only)
Instructions
1. Heat sous vide water bath to 131°F.
2. Place frozen steaks in vacuum-seal or freezer-safe bag with salt and pepper.
3. Seal the bag.
4. Cook for 3 hours.
5. Transfer steaks to an ice bath for 10 minutes.
6. Remove from bag and pat steaks completely dry.
7. Heat skillet over high heat and add avocado oil.
8. Sear steaks for 30–60 seconds per side until golden brown crust forms.
9. Let rest 5 minutes.
10. Slice and serve with your favorite sauce or sides.
Notes
You can season steaks before freezing or just before searing.
Multiply sous vide time x1.5 for frozen steaks based on thickness.
Perfect for meal prep—cooked steaks store well in fridge for 3–4 days.
Nutrition
- Serving Size: 1 steak
- Calories: 760
- Sugar: 0g
- Sodium: 308mg
- Fat: 38.9g
- Saturated Fat: 17.1g
- Unsaturated Fat: 19g
- Trans Fat: 1.4g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 102g
- Cholesterol: 237mg
Find it online: https://sousviderecipe.com/sous-vide-frozen-ribeye/