How to Cook a Frozen Steak (Without Thawing First)

this steak recipe is brought to you by Skillshare a website where you can learn how to do almost anything there's more than 25,000 courses to choose from for less than $10 a month sign up with my link in the description and you'll get a two-month trial for free yes you can cook a frozen steak without thawing at first it is not quick but it's very easy and the results are arguably better than conventional cooking several sources suggest that you start by searing your frozen steak in oil in a superhot pan but if your steak has lots of ice crystals on it they're gonna explode in the hot oil very messy and dangerous America's Test Kitchen addresses this problem by using a special freezing procedure to minimize ice crystal formation but when I cook a frozen steak it's because somebody else already froze it specifically I'm working with these beautiful rib eyes from cattle reared by students at berry College they aim for choice beef but that almost looks like prime to me gorgeous but they're already frozen I'm not gonna refreeze them food science writer Nathan Myhrvold has a different solution to the exploding steak problem sear the steak with a blowtorch that works but you probably don't have a blowtorch or if you do you probably have one of these little ones I use this for making creme brulee but it's a little underpowered for this job takes a long time now to me the best way of cooking a frozen steak with a normal home oven is to use the reverse searing method that all the cool kids are in to set your oven to its lowest temperature mine is 170 Fahrenheit but this is not precise home ovens are bad at holding very low temperatures just get yours as low as it says it'll go you can cook the steak on anything but a rack on a baking sheet helps the outside to dry up which makes for a better crust later in it goes no oil no seasoning frozen solid feels weird right while we're waiting let's do a little experiment let's thaw the other Berry College rib eye using what I think is the best home thawing method submerging it in trickling cool water that took about half an hour to thaw it's been an hour since I put the unthawed steak into the oven a thinner steak would be done by now but I can feel the tip of the thermometer hitting ice inside this monster steak it's gonna need more time I'll grab the thawed steak and get it cooking to unthawed steak is on the right okay after an additional hour and a half these are both temping at about a hundred and fifteen Fahrenheit for medium-rare that's what you want at this stage because it's going to go up another ten or fifteen degrees when we sear them in a very hot pan of oil I'm just seasoning them traditionally salt and pepper and starting with the unthawed steak this goes very quickly maybe a minute on side a flip it and give side B 30 seconds then throw in some butter rosemary and garlic and baste with a spoon I usually do one more flip to get both sides nice and basted and as soon as the outside looks done it's done while that one rests we'll sear the steak that we thawed same method by the way the key to this butter basting technique is to save it until the last 30 seconds otherwise the butter will burn okay unthawed steak is rested let's slice it up and have a look see if that looks a little overdone to you remember that I'm getting tons of natural light in my kitchen that sunlight is on the cool end of the color temperature scale which makes Reds look way less intense I think that steak came out perfect a little crunchy finishing salt on top and that is insanely good perfectly cooked super tender let's try the other steak same cut probably from the same Berry College cow same reverse searing method all we did differently is thaw it first that is delicious but it is no better than the unthawed steak if anything the unthawed steak seems to be a little bit more tender to me perhaps because of the longer slow cooking time conclusion the only reason to thaw your steaks before cooking them is to save time if you can wait a couple hours throw them right into the oven Oh real quick see this thin border of grey right underneath the crust doesn't bother me but I wouldn't call it ideal theoretically searing your frozen steak before slow cooking the interior prevents the gray band from forming basically the meat underneath the crust is too cold to get overcooked during the searing stage if you want to explore those other options for searing your frozen steak at the beginning of cooking those links are in the description you can also just do this whole thing on the grill if you're that good at heat control I am NOT cooking a frozen solid steak who would have thunk it or you learn something new every day but you can't accelerate that process by signing up for Skillshare whether you're looking to advance your hobby or totally change your career this is a great place to start you want to get better at cooking cow take Pat LaFrieda as beef 101 course you want to learn how to take beautiful 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Channel: Adam Ragusea

Views: 1,639,949

Keywords: frozen steak, how to cook a frozen steak, frozen steak cooking, how to cook frozen steak, frozen steak experiment, frozen steak vs fresh steak, how to cook a frozen steak on the stove, how to cook a frozen steak in a pan, how to cook a frozen steak in the oven, how to cook a frozen steak in a skillet, how to cook a frozen steak medium rare, how to cook frozen steak on stove, how to cook frozen steak in oven, cooking frozen steak in oven, cooking steak frozen or thawed

Id: M5A5_8FUF2I

Length: 5min 23sec (323 seconds)

Published: Thu Aug 08 2019