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One of the most convenient uses of sous vide cooking is to use it to defrost and cook foods that come straight from the freezer. As long as the food is vacuum sealed you can take it directly from the freezer and put it in a pre-heated water bath. Just add 15-30 minutes to the cooking time and it should come out perfectly.
We used this technique in our sous vide steak salad. We took the steaks from the freezer and put them into the water bath then went shopping for two hours. Once we got home we just cut up some lettuce and made the dressing for the salad, cut the sous vide steak bags open, sliced the meat and added it to the salad.
You can use this method for any quick cooking sous vide meats like chicken, pork chops, or steak. It's definitely a time saver and if you plan ahead you can save money by buying your meat in bulk and preparing it ahead of time.
2 pounds of steak, cut 1/2 - 2 inches thick, seasoned, vacuum sealed and frozen
1/2 teaspoon garlic powder
1/8 teaspoon thyme powder
or seasonings of your choice
Sous Vide Freezer Steaks Instructions
Pre-heat your sous vide water bath to 131F.
You can either prepared the steaks by seasoning and vacuum sealing them, then freezing them. You can do this step several months in advance. The other option is to take previously frozen steaks and put them into a vacuum pouch while still frozen with the seasonings and seal them.
Once the sous vide water is pre-heated put the steaks into the water.
Finishing the Sous Vide Freezer Steaks
Take the steaks out of the pouches and pat dry. Sear the sous vide steaks on a grill, a hot pan, or with a torch and serve.
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