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Sous-vide Question

Nutellabear | Jul 23, 201811:40 AM

I am hosting a group event with boneless ribeye steaks as the main course. Over time I've settled on doing bunches of steaks sous-vide to rare and then finishing the steaks on a hot grill for sear and final doneness. My problem is I have a variable guest count and will probably end up with unused steaks. Does anyone have experience with refrigerating or even freezing the left over cooked steaks so that they can still be used for regular meals?

I would like to freeze them in the sealed cooking bag, then bring them to room temperature before again finishing on the grill. Can this be done without making a mess of their quality?

My backup plan is to cook off any extra then slice and freeze them for London Broil or salads. But I'd prefer to keep the nice ribeyes as steaks. Thanks!

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