Anonymous Modernist 18404

Thank you so much!!

As a follow up question/comment. We normally buy steaks in bulk so many of our steaks are frozen. I know that you can cook them sous vide from a frozen, would that be a way to cook them for a week night dinner that I'm starting at lunch? Are there any food quality or safety concerns that I should take into consideration?

I am new to sous vide and am interested in using it to cook steak. I have a 2" thick, 10-12 oz filet that I would like to cook for a week night dinner. I am afraid that if I wait until I get off work at 5:30pm to set it up and get it in the water bath that it would push dinner too late. (We prefer to eat at 6:30). Is it possible to put the steak in at lunch and have it go 5-6 hours in the bath or would that be too long? I am not sure how long beef can stay in the bath after it has reached the target temperature without changing the texture of the meat. I'm also open to hear about any ways that you are using your sous vide to minimize the stress of busy weeknight dinner. Thanks!