Sous Vide Frozen Steak with Blue Cheese Compound Butter

Step 1

If you can, season the steaks with salt and pepper before vacuum sealing and freezing. If you're working with steaks that are already vacuum sealed and frozen, proceed to the next step.

Step 2

To sous vide steaks from frozen, preheat a water bath to your desired temperature with an immersion circulator, add the vacuum sealed steak, and cook for 2-4 hours. You are adding an hour to the minimum cook time (1 hour) when cooking from frozen. If your steak is really thick (more than 2 inches), go for a minimum time of 2.5 hours.

Step 3

While the steak is cooking, make the blue cheese compound butter. In a medium bowl, mix together all ingredients with a fork. Don't over mash: you want blue cheese chunks! Add to a small jar or wrap in parchment paper and refrigerate or freeze. When frozen, the butter will keep for up to 6 months.

Step 4

When the steak is done, remove from the water bath and bag and pat completely dry with paper towels or a clean dish towel. If the steak wasn't seasoned before you cooked it, season it now, liberally with salt and pepper.

Step 5

Preheat a heavy bottomed skillet, like cast iron, over high heat. Once smoking, add the ghee or neutral oil.

Step 6

Add the steak to the skillet and sear on both sides until dark brown. If you have a grill press, set it on top of the steaks while you sear.

Step 7

Remove the steaks to plates and top with 1-2 tbsp cold compound butter. Serve immediately.