SV: Seasoning Frozen meat before sous vide cooking

[BHFG]

I have two unseasoned, frozen steaks I want to put in the sous vide about 7-8 hours from now. Should I:

A) wait and season them frozen right before putting them in the sous vide?

B) thaw them to about 60 degrees in the sous vide now, season them, then put them in the fridge until time to sous vide cook them?

C) thaw them in the sous vide, season them, and then put back in the sous vide to cook?

Thanks!

 

[crazymoon]

BHFG, IMHO, I would do A . You just need to add more SV time to your steaks because they are frozen. Check Baldwin's SV chart or any other reputable source for proper times .

 

[dls1]

BHFG - As crazymoon said, go with "A". When I cook steaks SV, I season with salt, pepper, a couple smashed garlic cloves and a and a few dashes each of Worcestershire sauce, soy sauce, and fish sauce. There's no need to interrupt the cooking process for that.
For steaks, figure on about adding 20% to the total cook time.

 

[dr k]

BHFG - As crazymoon said, go with "A". When I cook steaks SV, I season with salt, pepper, a couple smashed garlic cloves and a and a few dashes each of Worcestershire sauce, soy sauce, and fish sauce. There's no need to interrupt the cooking process for that.
For steaks, figure on about adding 20% to the total cook time.

ooooh! fish sauce. I have Red boat 40 N for my Kimchi ferments. Thanks for the heads up.

 

[DougE]

Generally, I season, vac seal and freeze meat I'm going to cook in SV ahead of time. Then I can just chuck it in the SV and add an hour for frozen.

If I haven't seasoned it yet, I usually thaw, season and then vac seal before cooking it in the SV.

I may have taken a frozen steak or chop, dusted it with seasonings and vac sealed for SV, then cooked, but I prefer doing the seasoning ahead.

 

[Winterrider]

Frozen steak, couple pads butter, heavy sprinkle SPOG, let'r buck !