Before cooking my steaks SV I used to salt them hours (if not overnight) in advance with Maldon salt flakes, but since with the SV I can cook them straight out from the freezer then I was wondering what’s the best thing to do in this situation.
For various reasons I buy my steaks from a butcher online who delivers everything with a refrigerated truck, then I freeze the individual pre packages steaks or the ones I make from the entire muscle.
Currently I have 4 big and thick steaks (1.3 kg each) sitting in the freezer in their own bags, I bought them weeks ago before having the SV machine, so before cooking them I have to extract them from the bags they’re in and put them in the SV cooking bags and a question arose: when should I put the salt on these steaks?
I quickly vacuum sealed an already frozen steak (that was in its non SV bag) and somehow managed to salt the sides while it was laying in the open bag (the salt flakes “sticked” when the bag was sealed) then I put it back in the freezer and cooked it a couple hours later. It turned out fine once cooked but I could’ve added more salt, however it’s obvious that the salt did not get absorbed by the frozen meat and I don’t know if the 2:30 hours of cooking time at 57C were enough for a brining.
What’s the best thing you should do when you prepare SV ready steaks that you’re going to freeze?
- Salt the fresh meat and immediately freeze once sealed?
- Salt the meat, let it rest in the fridge and after some hours freeze?
- Avoid salting at all and do it before searing the SV’d steak?
Also what should I do with the frozen steaks I already have? They’re 6 cm / 2.30 inches and I’m planning to cook them (from frozen) 2:30 / 3:00 hours + at least 30 minutes to allow them to defrost in the bath.