Good day —
I love sous vide for steaks.
I usually freeze them individually without any seasoning and pull them out of the freezer to sous vide.
Right now I’m experimenting with salt, pepper, crushed garlic and thyme in the sous vide bag on a non-frozen steak.
My question is: can I freeze seasoned steaks with the garlic thyme salt pepper as in the photo, and then just pull them out and sous vide them, probably over the course of 6 months or so.
Or , does the thyme and garlic get ruined in the freezer over time? I don’t want to ruin these beautiful meats.
Thank you for any advice.
by htlpc_100
34 Comments
Small risk of disease keeping garlic at that temp for awhile (botulism specifically)
I’ve also found that garlic like that just doesn’t impart the flavor I typically want from garlic.
Experiment away. But I think that with seasoning it can either go good or bad, depends on the experiment. 6 months, not sure it’ll taste good. What’s the problem putting it in the freezer clean and on cook day/week to add the seasoning?
Especially garlic in low oxygen environments. A little thing called botulism.
It can pull out the chlorophyll if left to long id say 6 months might be too long but try one after a month and tell us
Steak is gonna be dry, also sous viding with raw garlic can be dangerous, lastly herbs are kinda gross sous vide.
Would not recommend. Pull it out and season/herb it before cooking.
I don’t like to freeze my steaks.
I do it with dried herbs and spices all the time. Not sure about the raw garlic as others have stated.
There’s a dude that had/has a sous vide group on Facebook that may literally have a stroke seeing the fresh garlic in the bag, and would give you a thesis on how seasoning in the bag has no effect on flavor, that group was special
The salt pepper and thyme, yes, but I don’t like the flavor of the garlic from sous vide. I’d recommend using garlic powder instead with this technique.
I sous vide my steaks about 90% of the time, and I found I get better results by not seasoning them at all until it’s time to sear them off. Put those herbs and garlic in the pan with some butter and baste the steak for the last minute or two in the pan, and you’ll get the same flavor profile you’re after here with more pronounced taste and a more tender texture. You won’t have to worry about botulism that way either. The aromatics rapidly infuse their flavor into hot butter.
You absolutely can. I find that the freezing tenderizes the meat and going from freezer to bath further tenderizes it. So in order to not over-tenderize, you need to shorten the sous vide time or slow-thaw in the fridge.
I’m not a garlic steak guy (love magic butter but that goes on right at the end, but yes I use to do this as well! Works well will do it again!!
Never knew there were different thickness quality bags, spending more getting very thick ones makes a huge difference!! Defo recommend
A little unrelated to beef steak but when we hunt deer, all our deer steaks are packed like this and frozen. The flavours that come out when you grab one for dinner it next level. All herbs and garlic come from my garden.
I guess I’d me more inclined to make a garlic confit and use then put the oil in with the steak. I dunno
Edit spelling
Idk but please tell us how it turns out.
My wife hated it when I tried to freeze the sous vide steak bags with butter and herb. She said it was overpowering. In her case, she has a sensitive nose, autism, and ADHD.
Do this all the time buy a bunch of sale season bag freeze. This post just made me grab some ribeyes out of the deep freeze for tomorrow.
I do same things like this but use avocado oil, black peppers, salt, thyme, garlic powder and working well
It would seem you just did.
No salt
This sub has just turned into the sous vide sub. That steak is not even thick enough to plastic/hot water it. Just sear it hard and it will be done.
Freeze steak?
For the love of god, why.
Yes and hell yes you can.
Also if you don’t want to sous vede you can set the sous vede to minimum and defrost real quick
you can do whatever the fuck you want baby
Unlikely I’d bet but probably could catch flack from r/botulism as well.
Try it once. See how you like it. There are some that caution against it (garlic can cause issues on long cooks as mentioned before and all seasonings taste different when cooked slow and low.)
My preference is a pinch of kosher salt per steak. Maybe butter after the sear. Taste the meat, not the seasoning.
I did it lol the time when I could afford steaks.
No, the steak police will put you in jail
I’ve filed a report by the way, I hope you rot
Yes
Why would you freeze them? When cooked via sous vide for several hours you kill the bacteria and it last just fine in the fridge….
Also sear first before sous vide… For the sear flavours to permeate
Minus the fresh garlic, yes. That’s exactly how I store my steaks
@-z
Hey friendo, you might like to know that thawing vacuum sealed meat or fish while it is still vacuum sealed may be a risk for botulism! Please do not risk botulism!
Store like this, sure, but when you take out your meat from the freezer, make sure you nick the package! Just toss it in a zip lock when you’re ready to sous vide. But please for the love of your health, do not thaw vacuum sealed meat in that sealed package!