Sous Vide Frozen Steak: Times by Thickness and Searing
You can sous vide a frozen steak without thawing it. At 131°F (55°C) for medium-rare, a frozen steak 1 in (2.5 cm) thick needs at least 2 hr in the bath and a frozen 1.5 in (3.8 cm) steak needs at least 3 hr 30 min. Thawed, the same steaks need 1 hr 15 min and 2 hr 15 min.
Thick steaks are the exception. At 131°F (55°C) the calculator does not recommend cooking a steak 2 in (5.1 cm) or thicker from frozen.
Frozen steak times by thickness
Measure through the thickest part of the steak, including the bone if there is one. These times are for a steak that goes into the bath frozen.
| Thickness | Minimum time | Best window | Do not exceed |
|---|---|---|---|
| 0.5 in (1.3 cm) | 45 min | 45 min to 1 hr 45 min | 4 hr |
| 1 in (2.5 cm) | 2 hr | 2 hr to 3 hr | 4 hr |
| 1.5 in (3.8 cm) | 3 hr 30 min | 3 hr 30 min to 4 hr 30 min | 4 hr 30 min |
| 2 in (5.1 cm) | 6 hr 45 min not recommended | 6 hr 45 min to 7 hr 45 min | 7 hr 45 min |
| 2.5 in (6.4 cm) | 9 hr not recommended | 9 hr to 10 hr | 10 hr |
Not pasteurized at the minimum time. Use the calculator to see the pasteurization time for your thickness. Not recommended at 2 in, 2.5 in. The calculator gives the reason.
Frozen steaks up to 1 in thick keep the usual 4 hr maximum. For a frozen 1.5 in steak the minimum is close to that limit, so the maximum is the minimum plus 1 hr: 4 hr 30 min. Expect a softer texture than a thinner steak would have. The 2 in and 2.5 in (6.4 cm) rows are marked not recommended, for the reason given below.
Medium, from frozen
| Thickness | Minimum time | Best window | Do not exceed |
|---|---|---|---|
| 0.5 in (1.3 cm) | 45 min | 45 min to 1 hr 45 min | 4 hr |
| 1 in (2.5 cm) | 2 hr | 2 hr to 3 hr | 4 hr |
| 1.5 in (3.8 cm) | 3 hr 45 min | 3 hr 45 min to 4 hr 45 min | 4 hr 45 min |
| 2 in (5.1 cm) | 5 hr 45 min | 5 hr 45 min to 6 hr 45 min | 6 hr 45 min |
| 2.5 in (6.4 cm) | 8 hr 30 min | 8 hr 30 min to 9 hr 30 min | 9 hr 30 min |
Pasteurized at the minimum time for 1.5 in, 2 in, 2.5 in only.
At 140°F (60°C) every thickness from 0.5 to 2.5 in (1.3 to 6.4 cm) is recommended from frozen, and steaks 1.5 in and thicker are pasteurized at the minimum time.
At 150°F (65.6°C) and 160°F (71.1°C) a frozen 1 in steak needs 2 hr and a frozen 1.5 in steak needs 3 hr 45 min. The steak temperature chart describes each doneness, and the guide to how long to sous vide steak covers thawed steaks.
The extra time rule
The calculator works out two times for every steak, and each has its own frozen rule.
Heat-through. This is the time for the center to come within 1°F (0.5°C) of the bath. From frozen it is 1.55 times the thawed time.
The factor comes from Douglas Baldwin's guide to sous vide cooking, which has one table of heating times for thawed meat and a second table of approximate heating times for frozen meat. The frozen table averages 1.51 times the calculator's thawed times, with a range of 1.41 to 1.63. The calculator uses 1.55 and never shows a frozen heat-through time below Baldwin's frozen table.
Pasteurization. From frozen, the pasteurization time is the thawed pasteurization time plus 0.55 times the heat-through time. This allowance is the calculator's own rule. No published table covers pasteurizing from frozen.
A flat rule of thumb is too short for thick steaks. Anova's steak guide allows an extra hour for frozen steaks 1 to 2 inches thick. At 131°F (55°C) the calculator's frozen heat-through time is 45 min longer than the thawed time at 1 in, 1 hr 15 min longer at 1.5 in and 2 hr longer at 2 in.
Baldwin's guide gives a rule of thumb that doubling the thickness of the meat increases the cooking time four fold. The calculator's own table shows about three times: at 131°F (55°C) the thawed minimum is 1 hr 15 min at 1 in and 3 hr 45 min at 2 in, and the frozen heat-through time is 2 hr at 1 in and 5 hr 45 min at 2 in.
Thick frozen steaks the calculator does not recommend
Two safety limits catch thick frozen steaks. At 131°F (55°C) and above, the center should reach 130°F (54.4°C) within 6 hours. At 130°F (54.4°C) and below, the food is not pasteurized, and the calculator does not recommend any steak whose center needs more than 2 hr 30 min to warm through.
| Frozen steak | Result | What the calculator says |
|---|---|---|
| 2 in and 2.5 in at 131°F (55°C) | Not recommended | From frozen, this thickness is past the limit for this temperature. The center should reach 130°F (54.4°C) within 6 hours for the cook to be safe. Thaw the food first, use a higher temperature, or cut it into thinner pieces. |
| 1.25 in and thicker at 125°F (51.7°C) | Not recommended | From frozen, the center needs 2 hr 45 min at 1.25 in (3.2 cm) and 3 hr 30 min at 1.5 in to warm through, which is longer than the 2 hr 30 min limit for food cooked at 130°F (54.4°C) and below. Choose 131°F (55°C) or higher, thaw the food first, or use a thinner piece. |
| Up to 1 in at 125°F (51.7°C) | Recommended, with the rare warning | A frozen 1 in steak needs 2 hr. Keep the total time in the water bath to 2 hr 30 min or less and serve it right away. |
The heat-through time shown for a frozen 2 in steak at 131°F (55°C) is 5 hr 45 min, which is under 6 hours. The result is flagged anyway. The heat-through time is for a typical piece, and the 6 hour check uses a cautious estimate that allows for a dense or unevenly shaped piece. By that estimate a frozen piece this thick takes longer than 6 hours. In the calculator's 0.25 in steps, the thickest frozen steak that passes this check at 131°F (55°C) is 1.75 in (4.4 cm).
A result that is not recommended is never reported as pasteurized. On the frozen 2 in and 2.5 in results at 131°F (55°C) the Pasteurized line reads "No" with "this result is not recommended, see the warning".
Every 125°F (51.7°C) result is also not pasteurized. Serve it right away, do not chill it to reheat later, and do not serve it to pregnant women, children under 5, adults 65 and older, or anyone with a weakened immune system.
At 140°F (60°C) and above, every frozen thickness is recommended. For a thick frozen steak the choices are to cook it at 140°F (60°C) or higher, or to thaw it first. FoodSafety.gov's food safety steps call the refrigerator the safest place to thaw meat.
Lamb chops follow the same pattern. At 131°F (55°C) the calculator does not recommend a frozen chop 2 in or thicker.
How to freeze steaks flat
The time depends on thickness, so the steak has to freeze at the thickness you measured. Freeze food in a single flat layer so the thickness is the same as when thawed.
- Measure first. Measure through the thickest part, including the bone if there is one, and write the thickness on the bag.
- Season later. Anova's guide says to leave out the salt and pepper when a steak is sealed to freeze or to cook later.
- Bag in one layer. Put one steak in each bag, or lay steaks side by side with no overlap. Two steaks frozen on top of each other heat as one thicker piece.
- Remove the air and seal. Use a vacuum sealer or the water displacement method. The National Center for Home Food Preservation describes freezer burn as drying on the surface of food that is improperly wrapped, and says the package must be free of air and sealed airtight.
- Freeze the bag lying flat. A steak that freezes bent or bunched up is thicker than the number on the bag.
Freezing does not replace any of the cooking rules. The same FAQ says freezing does not kill all bacteria and only stops them multiplying at 0°F (-18°C) or below.
FoodSafety.gov's cold storage chart gives 4 to 12 months in the freezer for steaks. That figure is for quality: the chart says food kept frozen at 0°F (-18°C) or below can be kept indefinitely.
How to cook a steak from frozen
- Heat the bath first. Set it to 131°F (55°C), or to the temperature you chose, and wait until it is at temperature.
- Put the frozen steak in, still in its bag. Take it straight from the freezer to the bath.
- Keep the bags in a single layer, fully under the water and not overlapping. Crowded or overlapping bags heat more slowly, and the times shown will be too short for them.
- Cook for the frozen time for its thickness. Take it out inside the best window and before the maximum.
- Dry, season and sear.
The steps are the same as for a thawed steak apart from the longer time. If this is a first cook, how to sous vide goes through the equipment, the bath and the sear in more detail.
The guide to cooking from frozen covers the method for foods other than steak.
Searing a steak cooked from frozen
Pat the steak dry after the bath and sear it in a very hot skillet or on a hot grill.
Anova's guide pats the steak dry on both sides, heats 1 tablespoon of neutral oil in a heavy skillet over high heat until it starts to smoke, and flips the steak every 15 to 30 seconds for about a minute and a half in total. It adds butter about 30 seconds before the steak is done. On a grill, it places the steak directly over the hot side and turns it every 15 to 30 seconds, also for about a minute and a half in total.
The sear is there because the bath cannot brown anything. Baldwin's guide puts noticeable browning at surface temperatures around 265°F (129°C) and good browning around 300°F (149°C), far above any bath temperature.
Safety notes for frozen steak
At 131°F (55°C) frozen steaks 0.5 in (1.3 cm) and 1 in thick are heated through at the minimum time but not pasteurized. That is normal for a whole, intact cut of beef cooked to this doneness. Pasteurizing takes 2 hr 30 min at 0.5 in and 4 hr at 1 in. Use that longer time, or a higher temperature, when cooking for pregnant women, children under 5, adults 65 and older, or anyone with a weakened immune system, or when the label says mechanically tenderized or blade tenderized, or the meat has been injected.
A frozen 1.5 in steak is also not pasteurized at the minimum time. Pasteurizing it takes 4 hr 45 min, longer than the 4 hr 30 min maximum for texture, so for the same people and the same kinds of beef, choose a higher temperature.
An acidic sauce or marinade can make beef take up to twice as long to pasteurize. If you freeze the steak in one, do not rely on the pasteurization time shown.
The USDA safe minimum internal temperature for steak is 145°F (62.8°C) followed by a 3 minute rest, and the rare, medium-rare and medium settings are below that. The article on whether sous vide is safe explains pasteurization, the 6 hour limit and the limits at 130°F (54.4°C) and below. The steak guide has the full method for thawed steaks.
Frequently asked questions
Can you sous vide a frozen steak?
Yes. A frozen steak goes straight from the freezer into the bath and stays longer. At 131°F (55°C) a frozen 1 inch steak needs at least 2 hr, against 1 hr 15 min for the same steak thawed.
How long does it take to sous vide a frozen steak?
At 131°F (55°C) a frozen 0.5 inch steak needs at least 45 min, a 1 inch steak needs 2 hr and a 1.5 inch steak needs 3 hr 30 min. At 140°F (60°C) a frozen 1.5 inch steak needs 3 hr 45 min.
How much time do you add to sous vide a steak from frozen?
The calculator multiplies the heat-through time by 1.55. At 131°F (55°C) that adds 45 min to a 1 inch steak, 1 hr 15 min to a 1.5 inch steak and 2 hr to a 2 inch steak, so a flat extra hour is too short for thick steaks.
Do you need to thaw a thick steak before sous vide?
At 131°F (55°C) frozen steaks 2 inches and thicker are not recommended. The center should reach 130°F (54.4°C) within 6 hours, and by the calculator's cautious estimate a frozen piece that thick takes longer. Thaw it first, use a higher temperature, or cut it into thinner pieces.
Should you season a steak before freezing it for sous vide?
Anova's steak guide says to leave out the salt and pepper when a steak is sealed to freeze or to cook later, and to season generously when it is cooked right away. Season a frozen steak after the bath, before the sear.
Can you sous vide a frozen steak to rare?
Only thin steaks. At 125°F (51.7°C) a frozen 1 inch steak needs 2 hr and must come out by 2 hr 30 min, and frozen steaks thicker than 1 inch are not recommended. Rare steak is not pasteurized and should not be served to pregnant women, children under 5, adults 65 and older, or anyone with a weakened immune system.