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Sous Vide Frozen Steak is still tender, juicy and delicious if you cook it right

Sous Vide Frozen Steak

Cooking frozen steak has never been easier or tastier with this sous vide recipe. With minimal effort and precise temperature control, you can achieve a juicy and flavorful steak every time.
5 from 3 votes
Prep Time 10 minutes
Cook Time 3 hours
Course Main Course
Cuisine American
Servings 1
Calories 631 kcal

Equipment

  • Sous vide machine or a large pot of water
  • Vacuum sealer or airtight container
  • Tongs
  • Heavy-bottomed skillet

Ingredients
  

  • Frozen steak 1-inch thick - 1 steak
  • Salt - 1 tablespoon of coarse sea salt
  • Black pepper - to taste

Optional:

  • Rosemary sprigs - a few sprigs
  • Blue cheese compound butter - 1-2 tablespoons
  • Garlic compound butter - 1-2 tablespoons
  • Horseradish sauce - 1/2 cup
  • Chives - 1 teaspoon minced
  • Garlic cloves - 1-2 cloves minced
  • Butter - 1 tablespoon for searing the steak

Instructions
 

  • Fill a container of water with the sous vide machine or a large pot with water and attach the sous vide machine. Preheat the water to the desired temperature based on the chart in the post.
  • Season the frozen steak generously with salt and pepper on both sides.
  • Vacuum seal the seasoned steak or place it in an airtight container with a small amount of water displacement using the old-school water displacement technique.
  • Once the water bath is preheated, add the vacuum-sealed steak to the water bath.
  • Cook the steak for the minimum time indicated in the beef temperature guide or extra time if desired for a thicker steak. (Example: 2-4 hours for a 1-inch filet mignon at 130 degrees for medium-rare or 135 degrees for medium doneness)
  • Remove the steak from the water bath and pat it dry with a clean dish towel. Optional: sear the steak in a hot skillet with butter until a brown crust forms on both sides for an intense flavor and signature steakhouse firm crust.
  • Let the steak rest for a few minutes before slicing and serving with your favorite side dishes or sauce.

Notes

This recipe is perfect for meal planning and cooking meat in bulk for future meals.
Leftover steak can be stored in the refrigerator or freezer in an airtight container or vacuum-sealed bag.
You can use any type of steak, but the cooking time may vary. Refer to the beef temperature guide for timing charts for different cuts of steak.
Adding herbs or compound butter to the steak before vacuum sealing can enhance the flavor even more.
For an extra fancy meal, top the steak with a creamy horseradish sauce or compound butter made with garlic and chives.

YOUR OWN NOTE

Nutrition

Calories: 631kcalCarbohydrates: 2gProtein: 49gFat: 48gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 179mgSodium: 7347mgPotassium: 673mgFiber: 0.2gSugar: 0.2gVitamin A: 540IUVitamin C: 2mgCalcium: 109mgIron: 4mg
Keyword frozen steak, horseradish sauce, sous vide, steakhouse
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