Cooking times and temps

I have several steaks, seasoned, vacuum sealed and sitting in my freezer. How much time do I need to add to the cooking time,and do I have to raise the cooking temperature? Is it better to just thaw the food?

I add about 20-30 minutes to the cook time for frozen steaks.  An hour if it’s a whole roast.  Frozen chicken, about 15 minutes.

I don’t change the temp as that will cause the food to be cooked to a higher level of doneness than I desire.

I do the same as @acs. You can also thaw the meat in a bowl of hot tap water if it is vacuum sealed.

Thanks for the answers, folks. Much appreciated