I bought a nice 1.5 inch New York cut steak from a butcher some time ago, and without thinking I vac packed it and froze it without spices. I feel like trying to cook it with my Anova tomorrow, so I took it out of the freezer and placed it in fridge instead. I am just a bit worried if I am doing the right thing here - my plan is to wait for it to thaw, take it out of the vac bag, apply salt and vac pack it again (maybe with a rosemary branch?) to sous vide it.
- Is it ok to allow it to thaw in fridge for 1-2 days (unopened)?
- Is it ok to let it thaw and then repack it and sous vide it straight away? Will that raise any risk of any bacterial growth (botulin etc)?