My usual way to cook steak sous vide is to salt the meat at least an hour before cooking, then vacuum seal it, cook it in the water bath, then remove it from the bag and sear it. I prefer the flavor of the "dry-brined" steak to steaks that are just season on the surface before searing.
In order to do this with a frozen steak, however, you have to plan as much as a day ahead. I usually vacuum seal steaks before freezing anyway, so I was curious if it might be possible to salt a steak, vacuum seal it, freeze it, then just throw the frozen, vacuum sealed steak straight into the water bath. Or would the salt do unpleasant things to the texture of the meat?
