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Sear -> freeze -> sous vide to temp from frozen -> post sear -> serve. Will that work?

Zepp333333_42943

Dear CheefSteps team! Fantastic site concept! thanks a lot!

I'm going to run birthday party, so don't want to spend all evening on the kitchen

. I'm thinking of doing as much preparation steps as possible couple of days in advance. Idea is to serve filet-mignon or maybe rib-eye's prepared by following sequence: butcher -> pre-sear -> freeze -> sous vide to 55 Celsius from frozen -> post sear -> serve. I have no vacuum (use Ziploc bags instead), so storing in fridge probably isn't safe. Could you please comment if it will work at all? Plus couple of concerns out of my mind:

- not sure if it's a good idea to freeze the seared meat. Should be safe, but is there any impact on flavor/texture?
- is it ok to put Ziploc packed frozen-to-brick meat into bath without thawing? How to estimate time from -18 to +55(C)? As I understand, you need a lot of energy to pass through 0 (Celsius) when thawing. I couldn't find relevant table...

Thanks in advance and sorry for my English!
Zepp

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Comments

seijoed

@Zepp333333 caveat per what @Tim said, I'd leave the meat alone if it isn't frozen, since I cook at home most my proteins are frozen.

I usually "add" an hour or so.

Tim_Sutherland_52834

@Zepp333333, I would prep everything but the meat a few days ahead. I would do the meat on the day so you don't have to freeze it. A few hours before the meal I would sear the meat, bag it and drop it in the water. Once cooked unbag, sear and serve. This should be easier than the freeze step you have.

Zepp333333_42943

Thanks Johan!

that's makes me much more confident.

Do you have any idea on timing for cooking "frozen brick" to temperature? I don't have thermo-couple I could pin to check temperature, unfortunately.

Thanks!

seijoed

It is probably the best way you can do it, there is a long thread on pre-sear as well as cryo frying.

You'll retain more moisture and have a great Maillard effect.

I now do all meats besides lamb - frozen, unbag, torch, bag - cook the brick, freeze 10 minutes,

Hyper hot oil for sear, rest.