Originally Posted by
FlyinHawaiian
What do people do when freezing vacuum-sealed steaks for future (likely, weeks away) use; season before sealing or before searing? I've found articles promoting either of these options and am curious to see what others do. TIA.
At a minimum, I season with salt and pepper. Usually also tarragon.
Depending on how hard of a sear I give the steak afterwards, I likely resalt a bit and may make a butter and herb sauce.