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+ servings
Sliced steak cooked from frozen on a white plate on pink background
5 stars from 5 reviews

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How to Sous Vide Frozen Steak (Any Cut)

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 2 servings
Whether it's strip, ribeye, or filet mignon, you can sous vide it from frozen. Pair with this blue cheese compound butter and you've got an incredible center plate on your hands. It's always tender and never overcooked. You're not sacrificing a thing by cooking from frozen and this can be an amazing meal prep strategy!

Ingredients
 

Sous Vide Frozen Steak

Blue Cheese Compound Butter

  • 1/2 cup salted butter, softened
  • 1/4 cup crumbled blue cheese
  • 1/4 cup finely chopped parsley
  • 2 tsp finely chopped chives
  • 1 tsp garlic powder
  • 1/4 tsp freshly cracked black pepper

Instructions
 

  • If you can, season the steaks with salt and pepper before vacuum sealing and freezing. If you're working with steaks that are already vacuum sealed and frozen, proceed to the next step.
  • To sous vide steaks from frozen, preheat a water bath to your desired temperature with an immersion circulator, add the vacuum sealed steak, and cook for 2-4 hours. You are adding an hour to the minimum cook time (1 hour) when cooking from frozen. If your steak is really thick (more than 2 inches), go for a minimum time of 2.5 hours.
  • While the steak is cooking, make the blue cheese compound butter. In a medium bowl, mix together all ingredients with a fork. Don't over mash: you want blue cheese chunks! Add to a small jar or wrap in parchment paper and refrigerate or freeze. When frozen, the butter will keep for up to 6 months.
  • When the steak is done, remove from the water bath and bag and pat completely dry with paper towels or a clean dish towel. If the steak wasn't seasoned before you cooked it, season it now, liberally with salt and pepper.
  • Preheat a heavy bottomed skillet, like cast iron, over high heat. Once smoking, add the ghee or neutral oil.
  • Add the steak to the skillet and sear on both sides until dark brown. If you have a grill press, set it on top of the steaks while you sear.
  • Remove the steaks to plates and top with 1-2 tbsp cold compound butter. Serve immediately.

Notes

I prefer searing my steaks in ghee. Ghee is clarified butter. Since the milk solids are removed, it has a higher smoke point.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 429kcal, Carbohydrates: 2g, Protein: 19g, Fat: 38g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 479mg, Potassium: 338mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1510IU, Vitamin C: 11mg, Calcium: 126mg, Iron: 2mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.