Sous Vide Frozen Steak

Sous Vide Frozen Steak requires a few basic seasonings and just 3 hours to cook, so you can have tender and juicy steak with minimal effort!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings people

Calories 533kcal

Heat a sous vide water bath to 131F degrees.
Place the frozen steaks in a vacuum seal bag with the salt and pepper, distributing the seasoning as much as possible. Seal the bag.
Cook for 3 hours.
Remove and place in an ice bath for 10 minutes to stop the cooking.
Remove from bag and pat dry.
Heat a skillet over high heat and add the avocado oil.
Add the steaks and sear for 30-60 seconds on each side until a golden brown crust forms (you can use a grill as well).
Remove and serve alone or with a creamy horseradish sauce (used in this sous vide filet mignon recipe).

To save time, when you buy your fresh steaks, season them and then vacuum seal before freezing. They’ll be ready for the sous vide straight out of the freezer!
This recipe uses a simple seasoning of salt and pepper. Feel free to change it up and use your favorite steak seasoning.
For even cooking, make sure to seal the steaks in the bag in a single layer. If they’re overlapping, they will not cook evenly.
Properly removing air from the bag helps to keep bacteria out of the bag and safely cook your beef.
Air may get in the bag and cause the bag to float. If this happens, just open the bag, let the air out and reseal it.
To prevent floating, you can also use something heavy like a sous vide sinker weight.
To get the best crust on your steak, use a paper towel to pat the steaks dry before searing them in the skillet.
The skillet should be super hot before adding the steaks so they form a crust quickly without overcooking.
Be careful not to sear the steaks for more than 30-60 seconds per side. They may start to overcook.
Instead of searing the steaks in a hot skillet, you can also grill them over high heat until a crust forms.