Your first response would be why? What is that person smoking? Now hear me out.
I buy me meat in bulk when they're on special, 10-20kg (22-44lbs). If it is a tough cut like brisket I would portion, season, vac seal, cook then freeze. For steaks I use to portion, vac seal and freeze.
I tend to find I hardly touch the steaks since it is a hassle to set up sousvide and depending on thickness would take 1-2hrs. I could airfry or cook from frozen but that takes effort to monitor temp and if the piece is not even I'll overcook the ends, and clean up of the stove is a pain. So I was thinking why not just sv like I do with brisket/short ribs and reheat in airfryer from frozen?
My initial though was why do that since steak doesn't benefit from long cooks? But the counter was so what? Does it actually degrade the steak? If not just do it. The other thought was that if I have to reheat it to the right temp why not just cook it from raw? But that's the problem, I don't have to reheat it to proper temp, I just have to reheat it to serving temp, this gives me tons of leeway, and think of the time you wanted a steak but was too lazy to cook it from frozen.
Whats the worst that can happen? Anyway you cook it you will still end up with an edible steak, and if it didn't go as planned don't post it on reddit and no one will know about it.
So I tried and boy am I glad, just took it out of the freezer and airfry at max temp (230C) for 10min and keep warm for 2 mins, (probed the steak throughout and stopped when center was around 30-40C, set it on keep warm setting to equilize temp, ends got to 70C) I still need to play around with the time since the ends are overcooked but overall I wouldn't be able to tell that it was cooked, frozen then reheated. It even got a pretty nice crust.
Now you could say why not airfry raw steak from frozen? As I tested with this steak, the edge will get to 70 while the center is still around 30-40C, I could probably refine the process but I want a process that works everytime after a tiring day of work. Just grab a frozen steak, dump it in the airfryer, set time and know that the result will be a warm (~40C) steak that is a perfect medium rare.
Another reason I tried this method was because I would give cooked sv meats to friends, now I can tell them just airfry the steak at this temp for this many min and the result will be a serving temp (~40C) medium rare steak, they don't have to faff about with the temp.
TLDR: if you buy steak in bulk and want a quick steak anytime, portion, sv, freeze then airfry.
by bp_183746627
17 Comments
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>Your first response would be why?
My first response would be yeah you and a million other SV enthusiasts lol
This is a great sv post. Thank you.
You’re onto something big here
Can’t stand air fryer steaks. Let me sear that bad boy on the cast iron
I’ll admit I’m skeptical of your process, but holy hell that does look like a juicy steak.
I use sv for meal prep. I run it for a few days, some we eat, some goes back in the freezer for ” emergency” dinner. I generally sear it from out of the fridge or water bath defrost. You can actually get an amazing seat by rinsing off the bag jelly and it blots dry so much better when it’s hard as a rock. By the time it’s warm inside you have a good crust.
Never thought of this.
He’s cooking something..
Great tip!!!🤝🤌🙏
The doneness looks perfect. I see a bit of a sear in the picture. Was that from the air fryer or some other method?
Are you saying you thaw steaks before sous vide before? Steaks thaw and cook in the sous vide just fine. Cooking time doesn’t start till the water is to temp which for a steak that is less than a couple inches thick means the steak will be fully thawed as soon as it is to temp. And that takes like 15 minutes tops. Pop those frozen bad boys in the food jacuzzi while it warms up and enjoy the hassle free life.
You lost me at air fryer, how to ruin a perfectly cooked steak.
thank you for sharing this.
I’m with you. I’m lazy and I might try this. Thanks
I am curious what a sous vide steak tossed directly into an air fryer would be like. If all you’re doing is a quick high temp sear it might be good.
I don’t have a great searing setup (no smoke exhaust) so I’m tempted to give this a shot.
No. Just No.
However, there are some good observations here. Not saying follow technique but our poster has some smarts. Uhms…..
In your area have free Medical respond?
😁🙃🤘