I haven't done it, but why not? They're just mini steaks, and the temperature regulator in the circulator prevents them from getting overcooked. Since you'd ordinarily grill them, you'll probably like it best doing a sear in a hot frying pan once they're finished in the sous vide. Maybe do them a degree or two short of the optimal eating temperature so they don't overcook while you're searing. Alternatively, you can sear them first.

People use the vacuum sealer to force marinate meats. You don't need a bowl full of goo., just enough to coat the meat.

I went ahead and tried it. They were frozen too... I'll let you know how it turns out!

Yes. I have tips I just found cleaning out the freezer...semi-cleaning as things got cross-stuffed, haha. But they were sous vide previously, then frozen. I'll thaw then sear cast iron. Similar method.

It should be good.

I would recommend torch the pieces after SV to sanitize each piece. Since you may not be SV above 140F.

dcarch

Sanitize?

You are never sure what can be on the surface of meats, especially cut up meats. SV's low temperature may not be hot enough to clean them up

Torching is one of the ways to kill off any troublesome organisms quickly without overcooking.

dcarch.

Just the choice of words ;)

I just noticed you asked for 'expert' advice. No one here is an expert. We rely on the real experts on-line, not here. But we share our collective research and experience.

Time and temperature. The amount of time it takes to come to temperature and the time at that temp. Even at 130, once it hits that temp, (interior) all is fine as longs it remains at that temp for the time recommended.

And why we keep our proteins in the bath longer.

The FDA uses the basic 40-140 to be 'basic' safe for common cooks. The length of time in a sousVide bath falls into another category by 'length-of-time'...your 'tips' in a flat pack will reach that internal temp faster...more surface area...unless in a ball heap. (like a giant meatball)

It will not cook further at your desired temp, but will be a safe temp at a longer time.

For example, your tips from frozen, flat packed, with lots of surface area might take an hour to come to interior temp. Safe is an extra hour. I would go three hours from frozen depending. And a bit lower temp. Time and temp is SousVide.

...and why I'm not an 'expert' but I know and have wrapped my head around the basics.

I would have gone at 130. I'm glad you enjoyed the results! One bit of advice I'd give you is keep a record of what and how you sous vide it. I keep a simple spreadsheet and its invaluable.

Sounds like you did well! And you've gotten great advice : ) I will second Islay's recommendation. She was kind enough to give me that advice and I can't tell you how often I have had to look at my spreadsheet!

Hi Kim, has your email changed? I sent you two in November re the range, and I'm not sure you've seen them. Thanks! Rebecca