Frequently Asked Questions

What people usually want to know

Yes, you can use your grill. Pre-heat the grill to 450+ degrees, and sear the quicksear protein on direct heat for 1-2 minute per side or until a golden brown crust forms.
Quicksear meats are pre-cooked to medium-rare for optimal texture and flavor. To cook to a different doneness, simply increase the searing time on each side. Keep in mind that longer cooking may affect tenderness.
Sous vide cooking involves heating the meat to a precise temperature and holding it there for a specific period. This process pasteurizes the meat, effectively killing harmful bacteria, making it a safer option compared to handling and cooking raw meat.
Quicksear meats can be stored in the freezer for up to 6 months, and up to 45 days in the fridge. The sous vide process and our vacuum-sealed packaging help maintain quality and flavor.
No, resting isn’t necessary for Quicksear meats as the sous vide process already ensures even cooking and moisture retention. You can serve immediately after searing.
Yes, the microwave is a quicker way to reheat the protein right before searing, but the water bath yields better results as it uses the same heating process as the sous vide machine. For smaller cuts, remove from the packaging and place on a microwave safe plate. Then, heat for 30 seconds per side, until the meat is warm to the touch but not cooked. For larger cuts (Tri Tip, Chuck Roast, Tomahawk Steaks, etc.), increase the time to 1 minute per side. Times vary depending on your microwave, so take care not to cook the meat as this can alter the flavor and texture.
For the best results, thaw your Quicksear meats in the refrigerator overnight. If you’re short on time, you can use a cold water bath for faster thawing. Avoid using a microwave for thawing to maintain the quality of the meat.
Preheat a skillet or grill to high heat. Lightly oil your steak or burger, then sear for about 1 minute on each side to develop a flavorful crust. Remember, it’s already cooked to perfection inside!
Use your sous vide machine to reheat the cut to 120 degrees internal temperature right before the searing step. Refer to our quick reference guide for specific reheating times based on the cut and whether it’s thawed or frozen.
For burger patties, sear on a hot grill or skillet for about 1 minute per side. This gives you a delicious crust while keeping the interior juicy and flavorful.
Absolutely! Quicksear meats are versatile and can be incorporated into a variety of dishes. Check out our recipe library for inspiration and guidance on how to best use your Quicksear meats.
Since Quicksear meats come pre-seasoned, additional seasoning is optional. If you choose to add more, do so lightly after searing, as the flavors are already developed during the sous vide process.
For the best quality, we recommend cooking Quicksear meats within two weeks after thawing. Refreezing is not recommended as it can affect the texture and flavor, but it can be refrozen and stored for up to 6 months.
Once thawed, Quicksear meats should be kept in the refrigerator and consumed within 3-4 days for the best taste and safety.
Leftover Quicksear meats can be stored in the refrigerator and enjoyed within 2-3 days. They’re great for sandwiches, salads, or as an addition to your favorite dishes.
Yes, you can cook Quicksear meats directly from frozen. Just add an additional 30-60 minutes to the sous vide reheat time to ensure they are heated through properly.

When reheating in a sous vide machine, the meat is ready once it has reached the set temperature (usually matching the original cooking temp) and stayed there for at least 30 minutes. This ensures it’s warmed through without overcooking.

While we recommend using a sous vide machine for best results, you can gently reheat Quicksear meats in a low-temperature oven. Microwaving is not recommended as it can unevenly heat and toughen the meat.
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