Can I sous vide Costco steaks directly from frozen?

Yes! This is one of sous vide's greatest advantages. When cooking costco frozen steak sous vide , simply add 30-60 minutes to your cooking time depending on thickness. The results will be identical to fresh steak, with no need to plan ahead for thawing.

What's the best Costco steak cut for sous vide cooking?

While personal preference varies, ribeye offers the ideal balance of marbling, flavor, and value. The costco sous vide ribeye benefits tremendously from this cooking method as the precise temperature perfectly renders the abundant fat without overcooking the meat.

Do I need a vacuum sealer for sous vide steaks?

No, though it's helpful. The water displacement method with ziplock bags works effectively for shorter cook times (under 4 hours). For longer cooks, vacuum sealing prevents potential water entry and air pockets.

How long can I leave my steak in the sous vide bath?

For most cuts, 1-4 hours produces excellent results. Beyond 4 hours, texture can sometimes become too soft, though this varies by cut. Ribeyes can typically handle longer times better than leaner cuts like filet.

Is sous vide cooking energy efficient?

Surprisingly, yes. While traditional ovens use 2000-5000 watts, most sous vide circulators use only 800-1200 watts while running, and much less once target temperature is reached, making costco sous vide steak not just delicious but economical.

Costco sous vide steak: 5 Ways to Get Perfect Results Every Time

Description

Did you know that 78% of home cooks struggle to achieve restaurant-quality steak results? The secret to transforming those affordable yet high-quality Costco steak cuts into mouthwatering masterpieces lies in the precision of sous vide cooking. This gentle water bath method eliminates guesswork and delivers consistently perfect results by maintaining exact temperatures throughout the cooking process.

Ingredients

Scale

1–2 Costco steaks (ribeye, strip, or filet work beautifully)

2 tablespoons high-quality olive oil

3–4 garlic cloves, lightly crushed

2–3 sprigs fresh rosemary or thyme

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper to taste

Substitution options:

Avocado oil can replace olive oil for a higher smoke point during searing

Dried herbs (1 teaspoon) can substitute fresh if necessary

Ghee offers a rich, nutty alternative to butter for those avoiding dairy

Pre-minced garlic (1 tablespoon) works in a pinch, though fresh provides superior flavor

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare Your Costco Steaks: Remove steaks from packaging and pat thoroughly dry with paper towels. Season generously with kosher salt and freshly cracked black pepper on all sides. If working with frozen Costco steaks, you can season and vacuum seal them without thawing first.

2. Package the Steaks Properly: Place seasoned steaks in a vacuum-seal bag or heavy-duty ziplock bag suitable for sous vide. Add one crushed garlic clove and one herb sprig per steak. Drizzle with 1 tablespoon olive oil per steak. If using a ziplock bag, use the water displacement method.

3. Set Up Your Sous Vide Bath: Fill your water container with enough water to fully submerge the bagged steaks. Set your sous vide immersion circulator to the appropriate temperature based on your desired doneness (130°F/54.4°C for medium-rare recommended).

4. Cook the Steaks: Submerge your sealed steaks in the preheated water bath, ensuring they’re fully underwater. Cook according to thickness: 1-inch thick (1 hour minimum), 1.5-inch thick (1.5 hours minimum), 2-inch thick (2 hours minimum).

5. Finish with a Perfect Sear: After sous vide cooking, remove steaks from the water bath and bag. Pat thoroughly dry with paper towels. Heat a cast-iron skillet over high heat until smoking. Add remaining olive oil and butter. When butter foams, add remaining garlic cloves and herb sprigs, then carefully place steaks in the pan. Sear for 45-60 seconds per side, using tongs to briefly sear the edges as well.

Notes

The beauty of sous vide steak is its flexibility, once you reach minimum cooking time, you can hold the steak at temperature for up to 4 hours with no quality loss.

For the perfect balance of tenderness and flavor, most chefs recommend 130°F for medium-rare.

Temperature guide: Rare: 125°F (51.7°C), Medium-rare: 130°F (54.4°C), Medium: 140°F (60°C), Medium-well: 150°F (65.6°C), Well-done: 160°F (71.1°C)

Properly dried steaks will achieve a much better sear. Moisture is the enemy of browning.

You can sous vide frozen steaks directly, just add 30-60 minutes to your cooking time.

Store cooked, chilled sous vide steaks in the refrigerator for up to 5 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 1-4 hours
Category: Main Dish
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 10oz steak
Calories: 640
Sugar: 0g
Sodium: 320mg
Fat: 46g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 58g