Description
The most convenient way to cook the perfect steak straight from the freezer every single time.
Ingredients
Scale
- 2 1-inch-thick ribeye, NY strip, sirloin, or T-bone steaks, fresh or frozen
- Salt and pepper, to taste (optional)
- 1–2 sprigs fresh rosemary (optional)
- Unsalted butter as needed
Instructions
- For fresh steak, arrange it in a single layer in a zip-top style bag or a sous vide bag. Optionally, season with salt and pepper beforehand and add rosemary sprigs. Remove the air from the bag either manually or using a vacuum sealer. Freeze.
- When ready to cook, set up sous vide and preheat water to 129°F for medium-rare doneness. (Refer to the Sous Vide Frozen Steak Time and Temp Chart in the blog post for different doneness and thickness.)
- Once the water reaches the desired temperature, take out the steak from the freezer and drop the frozen bag into the water bath directly. Use the water displacement method if using a zip-top style bag. Set the timer for 1.5 hours.Â
- Once the timer goes off, remove the steak from the water bath, cut the bag open, and take out the sous vide steak. Pat it dry with paper towels. If your steak is not pre-seasoned, add seasonings now.
- Heat a cast-iron skillet over high heat until very hot; add butter, which will immediately melt and foam. Quickly add the steak to sear for 90 seconds on each side.Â
- Remove the steak from the heat and place it on a cutting board to rest for 5 minutes. Slice and enjoy!
Nutrition
- Serving Size: 1
- Calories: 760
- Sodium: 308.8mg
- Fat: 38.9g
- Saturated Fat: 17.1g
- Trans Fat: 1.4g
- Protein: 102g
- Cholesterol: 237.5mg
