Ah, steak—there’s something truly magical about a perfectly cooked piece of beef. It’s like a symphony for your taste buds, even if that sounds a bit over the top.
If you’re like me, you know the panic of opening the freezer to find rock-solid steaks when you’re already dreaming of that juicy, tender bite. But, fear not!
The sous vide method is here to rescue us from our culinary dilemmas. Imagine this:
a steak, frozen and forgotten, transformed into a masterpiece of succulent perfection. I’ve been there, standing in my kitchen, impatiently tapping my foot as the sous vide works its magic.
There’s a sense of anticipation, much like waiting for your favorite band to take the stage. And yes, I might be exaggerating a tad, but isn’t that part of the fun?
So, if you’re ready to turn your freezer finds into a steakhouse-worthy dish, let’s get into this. It’s not just about cooking; it’s a little bit of kitchen wizardry.
Steps
- If possible, season steaks generously with salt and pepper before vacuum sealing them for freezing. If the steaks are already frozen and sealed, move on to the next step.
- Set up your sous vide by preheating a water bath to your desired temperature using an immersion circulator. Place the vacuum-sealed steak into the water and cook for 2-4 hours, adding an additional hour to the usual minimum cooking time for frozen steaks. For steaks over 2 inches thick, cook for at least 2.5 hours.
- While the steak cooks, prepare the blue cheese compound butter. Combine softened butter, crumbled blue cheese, finely chopped parsley, chives, garlic powder, and freshly cracked black pepper in a bowl. Mix with a fork, ensuring you leave some chunks of blue cheese, and then store in a jar or wrap in parchment paper to refrigerate or freeze.
- After sous vide cooking, remove the steak from the water and vacuum bag, then pat it completely dry with paper towels or a clean dish towel. If the steak wasn’t seasoned before cooking, add salt and pepper generously at this stage.
- Heat a heavy-bottomed skillet, like cast iron, over high heat until it’s smoking. Add ghee or a neutral oil to the pan, then sear the steak on both sides until it develops a deep brown crust. Use a grill press to apply pressure if you have one.
- Transfer the seared steaks to plates and immediately top each with 1-2 tablespoons of the cold compound butter. Serve the steaks hot for the best experience.
Ingredients
- 1/2 cup salted butter, softened
- 1/4 cup crumbled blue cheese
- 1/4 cup finely chopped parsley
- 2 teaspoons finely chopped chives
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- Salt and pepper for seasoning steaks
- Ghee or a neutral oil for searing the steaks
FAQ
- Can I sous vide steak directly from the freezer?
- Yes, you can sous vide steak directly from the freezer without any issues. Whether it’s a ribeye, strip, or filet mignon, cooking from frozen will still yield a tender and perfectly cooked steak.
- What if I don’t own a vacuum sealer?
- You can still sous vide without a vacuum sealer by using a freezer-safe, zipper-top bag. Remove the air by sealing the bag mostly closed, leaving a small opening, and submerging it in water to push the air out before fully sealing it.
- Does cooking steak from frozen change its texture?
- No, cooking steak from frozen does not alter its texture. The key is to sous vide the steak for the appropriate amount of time to ensure it retains its moisture and tenderness.
- How should I season steak when sous viding from frozen?
- It’s ideal to season your steak before vacuum sealing and freezing. However, if your steak is already frozen, you can season it after sous viding by patting it dry and adding salt and pepper before searing. You can also enhance flavor with a sauce or compound butter.
- What temperature and time should I use for sous viding frozen steak?
- When sous viding frozen steak, maintain the temperature you prefer for your steaks, typically around 129°F for lean cuts and 132°F for fatty cuts. Cook for 2-4 hours, adding an extra hour to the minimum cook time when starting from frozen.
Tips
- Pre-Seasoning Advantage: If possible, season your steaks with salt and pepper before vacuum sealing and freezing them. This enhances the flavor, and allows you to have meals ready for sous vide cooking without additional preparation.
- Cooking Time Adjustment: When sous viding frozen steak, add an extra hour to the minimum cooking time. Typically, cook for 2-4 hours, but if your steak is thicker than 2 inches, aim for a minimum of 2.5 hours.
- Proper Sealing Technique: If you don’t own a vacuum sealer, use a freezer-safe zipper bag and submerge it in water to push out the air before sealing. This helps prevent freezer burn and ensures even cooking.
- Searing for Flavor: After sous viding, make sure to pat the steak completely dry before searing. Use a high smoking point fat, like ghee, and if available, a grill press to achieve a perfect, flavorful crust.
Equipment
- Immersion Circulator – Recommended: Joule
- Sous Vide Container – Recommended: Everie containers
- Vacuum Sealer
- Vacuum Seal Bags or Rolls
- Sous Vide Magnets
- Grill Press
