Cooking a Frozen Steak

george

george

Administrator
Staff member
Hello Joe!

I wanted a steak one night - late - and all I had was a recently frozen ribeye. I googled up cooking a frozen steak and followed the directions pretty close:

I had 3 of my 8 burners on my grill going and got it to 275 degrees. The steak was 1 1/2 inches and frozen like a rock. I cooked it 2-minutes a side flipping each side twice so a total of 8-minutes over the flame. I then took it off of the direct heat at let it cook another 30-minutes.

Aside from the fact that it wasn't seasoned before cooking it was excellent. Cooked evenly throughout and it was a juicy steak.

Anyone I tell that to says I'm nuts, so I'm curious if you have ever prepared a steak like that and what if any tips you might have.

Thanks again for running this board and welcome aboard.

George
 
Sounds good to me, the slow and low process is always good for any meat fresh or frozen.

If thawed beef, I’m sure you would do Hi Heat for sear and half the time.
So Perfect.
 
Hi George and hello to all. Happy Holidays. I just want to say that I thought Cany was kidding when he said he was going to sign me up. I'm thrilled to be here and look forward to help where I can with any tips I can share. I'm glad your method worked for your frozen solid steaks. I wouldn't have thought to do them that way and probably wouldn't have thought to google it either. I have at times had to grill just out of the freezer steaks before and my method has been slightly different. Although the waiting time for them to be ready to sink my choppers in to a juicy steak wouldn't be any faster by both methods, the later one to follow. It is the price we pay for not getting them out of the freezer sooner. The way I do em would be to put my tightly sealed steaks out of the freezer and right into cold sink of water. The 30 minutes would be used up there flipping occasionally and changing the water periodically. Amazing how they start to soften at the surfaces of the steaks. Although not completely thawed out in the 30 minutes, they are pretty much thawed out enough for them to be cut out of packaging and seasoned to one's liking. At this time I note that Himalyan pink salt and black pepper do a number on breaking down the cold steak too. I mean salt does a number on thawing frozen streets.:)
By now my grill is screaming hot, I mean, I have all four burners full blast with cover down the whole time. Of course only after I got it lit. I'm ready with my almost thawed out steaks, more than halfway. I get to the grill. I turn the 1 burner all the way to low or off, and the other 3 left on high. I pretty much grill them the same time as you George, 8-10 minutes total with the top down in between turning them. Then shut everything down placing them on a metal platter and leave in the grill. I go in and make sure my gf is ready for me to bring em in to go with the rest of the meal. Usually works out real nice.
 
Oh hey Jack! Mike?;) I like your methods. It sure was a lot easier grilling thawed out steaks before when I drank. My full proof method was a
Heineken and a half on one side and a Heineken and a half on the other side and they were done!:LOL:
 
JoeBfishing said:
Hi George and hello to all. Happy Holidays. I just want to say that I thought Cany was kidding when he said he was going to sign me up. I'm thrilled to be here and look forward to help where I can with any tips I can share. I'm glad your method worked for your frozen solid steaks. I wouldn't have thought to do them that way and probably wouldn't have thought to google it either. I have at times had to grill just out of the freezer steaks before and my method has been slightly different. Although the waiting time for them to be ready to sink my choppers in to a juicy steak wouldn't be any faster by both methods, the later one to follow. It is the price we pay for not getting them out of the freezer sooner. The way I do em would be to put my tightly sealed steaks out of the freezer and right into cold sink of water. The 30 minutes would be used up there flipping occasionally and changing the water periodically. Amazing how they start to soften at the surfaces of the steaks. Although not completely thawed out in the 30 minutes, they are pretty much thawed out enough for them to be cut out of packaging and seasoned to one's liking. At this time I note that Himalyan pink salt and black pepper do a number on breaking down the cold steak too. I mean salt does a number on thawing frozen streets.:)
By now my grill is screaming hot, I mean, I have all four burners full blast with cover down the whole time. Of course only after I got it lit. I'm ready with my almost thawed out steaks, more than halfway. I get to the grill. I turn the 1 burner all the way to low or off, and the other 3 left on high. I pretty much grill them the same time as you George, 8-10 minutes total with the top down in between turning them. Then shut everything down placing them on a metal platter and leave in the grill. I go in and make sure my gf is ready for me to bring em in to go with the rest of the meal. Usually works out real nice.
Click to expand...

Thanks for the tip and for helping with the new site.

Happy Holidays to you and yours and it is GREAT to have you on the team. I call it the dream team, because it is like a dream to have us all,back together having fun!

George
 
The latest and greatest method I have heard is the Reverse Sear, you can look it up, but the idea is to roast the steak in the oven on low heat and then at the end you flash fry it in a preheated VERY hot preferably cast iron skillet with generous oil or butter to get that steakhouse crunch sear.

P.S. There is a video on YouTube I believe on the Frozen Steak method and was performed by a culinary school and supposedly proved scientifically is is the vastly superior method.
 
Cool, I have heard and done the reverse sear method. I'll have to check out that defrosting of the steak. Thanks Vinny. Good to see on here.
 
I have read numerous times that cooking a steak while still frozen rock hard, makes the steak more tender than it would be if thawed and cooked. It has something to do with the short fiber muscle being more easily broken when its heated up in a frozen state. In any event, I do it all the time, I never defrost a steak from my freezer. Just add salt and pepper to each side while frozen. I do wait a few minutes before flipping the steak so that the salt has a chance to melt the very thin top layer so the pepper will stick with a good pat down. The throw it on the preheated grill.I like my steaks black and blue, so I cook them (depending on thickness) about 4 minutes a side and let them rest for five minutes before serving them. They come out just the way I like them.
 

Latest posts

Members online

Total: 714 (members: 14, guests: 700)

Latest posts

Fishing Reports

Latest articles

Latest posts

Back
Top