I often wonder if sous vide could be used to cook frozen steak without thawing it earlier. I prepared my steak a lot earlier as I did not know when I wanted to cook it. I seasoned it with salt and pepper and threw in a bit of butter, rosemary and Worcestershire sauce.

I set the temperature at 50°C, or Very Rare instead of my usual medium rare. I have this feeling that the blood will not ooze out using sous vide. The instruction I gather online is that you add in another hour so I set the time for three hours.

The steak turned out to be perfect. No blood even though being very rare. The taste is superb and somehow tasted like a very expensive dry aged steak. But this is rather a special one. It was on offer, grass feed with marbling of a waygu.

It was I think at RM190 per kg and this one is RM64, weighing about 330 gram if I recall correctly.