Sous Vide Frozen Steak

Cooking a frozen steak might seem like a challenge, but with the sous vide method, you can achieve perfectly tender and juicy results without the need for defrosting. Sous vide cooking allows precise temperature control, ensuring that even frozen steak is cooked evenly from edge to edge. 

Why Sous Vide Frozen Steak?

1. Convenience: One of the biggest advantages of sous viding frozen steak is that you can cook it straight from the freezer, eliminating the need for defrosting. This saves time and reduces the risk of bacterial growth that can occur during traditional thawing methods.

2. Even Cooking: Sous vide cooking ensures uniform doneness throughout the steak. Unlike traditional methods, where the outside may overcook before the inside reaches the desired temperature, sous vide gently brings the meat to the perfect doneness.

3. Enhanced Flavor and Texture: Since sous vide cooking retains the steak’s natural juices, the result is a tender, flavorful, and perfectly cooked steak every time.

What You Need to Sous Vide Frozen Steak

Equipment & Ingredients

• Sous Vide Precision Cooker
  
• Large Pot or Sous Vide Container (to hold the water bath)
  
• Vacuum Sealer & Bags or Resealable Freezer Bags (like Ciarra Gadgets)
  
• Frozen Steak (ribeye, filet mignon, sirloin, etc.)
  
• Salt & Pepper (or preferred seasonings)
  
• Butter, Garlic, or Herbs (for added flavor)
  
• Cast Iron Skillet or Torch (for searing after cooking)
  
• Tongs & Paper Towels (for handling and drying the steak)

Step 1: Preheat the Sous Vide Water Bath

Set your sous vide machine to the desired temperature based on your preferred doneness: 129 °F

Step 2: Season the Frozen Steak

While seasoning before freezing is ideal, you can also season the steak before placing it in the sous vide bath. If your steak is already vacuum-sealed, you can add seasonings after cooking, before the final sear.

Step 3: Seal the Steak

If your steak is not already vacuum-sealed, place it in a resealable freezer-safe bag and use the water displacement method to remove air before sealing. Ensure there is no air trapped inside, as this can affect cooking efficiency.

Step 4: Cook the Steak Sous Vide

Submerge the sealed steak in the preheated water bath and cook for the recommended time (see step 1). The sous vide method gently and slowly brings the frozen steak up to temperature while preserving its moisture.

Step 5: Pat Dry and Sear

Once the steak is done, remove it from the bag and pat it dry with paper towels. Moisture on the surface can interfere with searing. Heat a skillet or grill to high heat, then sear the steak for 30-60 seconds per side with a bit of oil or butter. 

Step 6: Rest and Serve

Let the steak rest for a few minutes before slicing to retain its juices. Serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.

FAQs

How Long to Sous Vide Frozen Steak​?

Sous viding a frozen steak takes slightly longer than a fresh one because the meat needs extra time to thaw in the water bath before cooking. On average, add 30-60 minutes to the typical cooking time for fresh steak.

• 1-inch steak → 1.5 to 2.5 hours
  
• 1.5-inch steak → 2.5 to 3.5 hours
  
• 2-inch steak → 3.5 to 4.5 hours
  

Note: The steak won’t overcook if left in the water bath longer, thanks to sous vide’s precise temperature control.

Sous Vide Frozen Steak Time Temp Chart

Doneness	Temperature	Fresh Steak Time	Frozen Steak Time
Rare (cool red center)	120°F (49°C)	1-2 hours	1.5-3 hours
Medium-Rare (warm red center)	130°F (54°C)	1-2 hours	1.5-3 hours
Medium (warm pink center)	140°F (60°C)	1-2 hours	2-3.5 hours
Medium-Well (slight pink center)	150°F (65°C)	1-2 hours	2-3.5 hours
Well-Done (fully cooked)	160°F (71°C)	1-3 hours	2-4 hours

Will the Texture Be Different if I Sous Vide Steaks from Frozen?

No, the texture will be just as tender and juicy as fresh steak. Since sous vide gently brings the steak to temperature, it prevents moisture loss and preserves the meat’s structure. Some even argue that sous viding frozen steak reduces the risk of overcooking compared to fresh steak.

How to Season Steak Before Freezing and Cooking

If you plan to freeze steak for sous vide later, seasoning in advance can enhance flavor.

Best Seasonings to Add Before Freezing:
Salt & Pepper (use a little less salt than normal, as it penetrates more during freezing)
Garlic Powder & Onion Powder
Smoked Paprika for a smoky touch
Thyme, Rosemary, or Oregano for depth

How to Freeze Properly:

• Pat the steak dry before seasoning.
  
• Apply seasonings evenly on both sides.
  
• Vacuum seal or use a freezer-safe bag.
  
• Label with date and cut type before freezing.
  
• Shelf Life: Properly frozen steaks last up to 6 months without losing quality.

How to Season Steak After Freezing and Cooking

If you prefer to sous vide steak plain and season later, here’s the best method:

• Pat Dry Before Searing → Moisture prevents seasoning from sticking and creates steam instead of a crisp crust.
  
• Use High-Heat-Friendly Seasonings → Salt, pepper, garlic powder, and smoked paprika work best.
  
• Add Butter & Fresh Herbs During Searing → A mix of butter, rosemary, and thyme enhances the steak’s natural flavors.
  
• Finish with Flaky Salt → Sprinkle sea salt after slicing for an extra burst of flavor.