Cody Casey
Cooking a frozen steak without defrosting it first may seem counterintuitive, but it is not only possible but may even yield better results than cooking a thawed steak. The extra-cold temperature of the frozen steak helps its interior temperature rise more slowly as it cooks, preventing overcooking and creating a uniform pink interior as the exterior sizzles and chars. This results in a juicier, more evenly cooked steak with a greater margin for error.
| Characteristics | Values |
|---|---|
| Should you cook frozen steak? | Yes, it is possible and preferable to cook a frozen steak without thawing. |
| Benefits of cooking frozen steak | Juicier, more evenly cooked, greater margin for error, prevents overcooking, no grey band of meat under the seared crust. |
| Recommended steak type | Porterhouse, ribeye, or T-bone (1-1.5 inches thick). |
| Not recommended | Thinner steaks like skirt or flank. |
| Pan type | 12" skillet (cast iron). |
| Oil type | Vegetable oil, cooking oil, or any neutral-flavored oil. |
| Oil quantity | Enough to thinly cover the bottom of the pan, approximately 2-3 tablespoons or 1/8 inch deep. |
| Pan temperature | High. |
| Sear time | 90 seconds per side or until a brown crust forms (may take up to 2-3 minutes per side). |
| Oven temperature | 275°F/135°C. |
| Baking time | 15-30 minutes for thin steaks, up to an hour for thick-cut steaks. |
| Steak temperature | 125°F for medium-rare. |
| Rest time | 10 minutes. |
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What You'll Learn
Frozen steaks can be cooked straight from the freezer
Frozen steaks can be cooked in a pan, on a grill, or in the oven. The best method for cooking a frozen steak is to place it in a super-hot skillet to brown it quickly, then let its interior finish cooking slowly in a low oven. This method ensures that the meat cooks evenly.
To cook a frozen steak in a pan, heat 2 tablespoons of oil in a 12" skillet on high heat until shimmering. Place your frozen steak in the skillet, ensuring there is no noticeable ice on the steak, as this will cause a nasty flare-up. Sear each side of the steak for 90 seconds to 2-3 minutes, or until a brown crust forms. Adjust the time and heat as needed—you don't want a charred mess, but you also don't want the outside of the steak to turn gray.
After searing, place the steaks on a wire rack set inside a baking dish with a rim. Insert an oven thermometer into the deepest part of the steak and place it in a preheated oven at 275 degrees Fahrenheit for 15-30 minutes, or until the interior of the steak reaches your desired level of doneness. For a one-inch steak, cook for 18-20 minutes for a medium-rare steak, but use a meat thermometer to be sure.
When cooking frozen steak, it is important to freeze it flat on a baking sheet so that the surface will sear evenly and to prevent ice crystals from forming on the surface, which can cause a small fire when the steak meets the hot oil in the skillet.
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Sear the steak in a hot skillet for 90 seconds on each side
Cooking a frozen steak without thawing is not only possible but may yield better results than cooking a thawed steak. When searing a frozen steak in a pan, the surface exterior will heat up sufficiently to form a nice crust while the inside stays nice and cold, preventing the residual "graying" of meat directly below the seared crust.
To sear the steak in a hot skillet for 90 seconds on each side, follow these steps:
First, ensure your steak is frozen correctly. To do this, freeze your steak on a flat surface, such as a baking sheet, so that it freezes flat. This way, the surface will sear evenly, and you will avoid a nasty flare-up due to ice crystals forming on the steak's surface. You can also brush your steak with a layer of oil and/or salt or use a spice rub before freezing to add more flavor.
Next, get out your 12” skillet, preferably cast iron, and add enough oil to cover the bottom of the pan, approximately ⅛” or 2 tablespoons of oil. Heat the oil until it is shimmering.
Now, carefully place your frozen steak in the skillet. Sear the steak for 90 seconds on each side, or until a brown crust forms. Use your judgment and adjust the time and heat accordingly. You don't want a charred mess, but you also don't want the outside of the steak to turn gray. If the steak hasn't browned sufficiently, put it back in for a little longer.
After searing, place the steak on a wire rack set inside a baking dish with a rim. You can now season the steak to your liking.
Finally, transfer the steak to an oven preheated to 275 degrees Fahrenheit and cook for 15-30 minutes, or until the interior of the steak reaches your desired level of doneness. For a one-inch steak, cooking for 18-20 minutes at this temperature should yield a medium-rare steak, but use a meat thermometer to be sure.
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The steak will have a brown crust and a juicy, tender interior
Cooking a steak from frozen is not only possible but may produce better results than cooking a thawed steak. The key to achieving a brown crust and a juicy, tender interior is to cook the steak slowly and at low temperatures. This allows the exterior to brown nicely while the interior cooks evenly and slowly, resulting in a tender and juicy steak.
To cook a frozen steak, it is recommended to use a cast iron skillet that is 12 inches in size. Add enough oil to the pan to thinly cover the bottom, which is approximately 2 tablespoons. The oil ensures that the frozen steak cooks evenly across its surface. Heat the oil until it is shimmering, and then carefully add the frozen steak to the skillet. It is important to ensure that there is no noticeable ice on the steak, as this can cause a flare-up. If there is ice, let the exterior thaw slightly and pat it dry with a paper towel.
Sear the steak over high heat for 90 seconds per side, or until a brown crust forms. Use your judgment and adjust the time and heat accordingly. You may need to cook the steak for a little longer to achieve the desired crust. After searing, place the steak on a wire rack set inside a baking dish with a rim. This allows the steak to cook more evenly and prevents the bottom from getting overcooked.
For a one-inch steak, cook it in the oven at 275°F/135°C for 18-20 minutes for a medium-rare steak. You can use a meat thermometer to check if the steak is done to your desired level of doneness. The slower cooking time helps to eliminate the overcooked gray band of meat directly below the seared crust, resulting in a juicy and tender steak.
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Frozen steaks taste better than thawed steaks
Another reason frozen steaks may taste better is that they can be cooked straight from the freezer, eliminating the need for thawing. This can save time and effort in meal preparation. Additionally, the frozen steak can be brushed with oil, salted, or seasoned with a spice rub before freezing, adding flavour to the meat.
Furthermore, cooking frozen steaks can be more forgiving than cooking thawed steaks. The slower cooking process allows for a greater margin of error, reducing the risk of overcooking the meat. This makes it easier to achieve the desired level of doneness, whether it's medium-rare or well-done.
To cook a frozen steak, it is recommended to use a super-hot skillet or grill to quickly brown the surface and create a crust, while the inside remains cold. This helps to sear the meat evenly and prevent the formation of a grey ring of overcooked meat under the crust. After searing, the steak can be finished in a low oven until it reaches the desired internal temperature.
While cooking fresh beef is considered the ultimate way to prepare a steak, cooking frozen steaks is a convenient and tasty alternative that can yield excellent results. With proper techniques and preparation, frozen steaks can be juicy, tender, and full of flavour.
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Use a cast iron skillet for best results
Cooking frozen steak is not only possible but may even be preferable to cooking thawed steak. When cooked directly from frozen, the steak may turn out juicier, more evenly cooked, and with a thinner band of overcooked meat around the outer edge.
To cook a frozen steak in a cast iron skillet, start by ensuring your steak freezes flat, so that it will sear evenly. You also want to avoid ice crystals forming on the surface, as these can cause flare-ups when the steak meets the hot oil in the pan. To avoid this, freeze your steaks on a flat surface, like a baking sheet, and transfer them to a resealable freezer bag, pressing out all the air before sealing.
When you're ready to cook, get out your cast iron skillet and add enough oil to cover the bottom of the pan (about ⅛” deep). Heat the oil until shimmering, then carefully add your frozen steak to the skillet. Sear the steak over high heat for 90 seconds per side, or until a brown crust forms. You may need to adjust the time and heat depending on your stove—use your judgment to avoid a charred mess, but also make sure the outside of the steak doesn't turn grey.
Once the steak is nicely browned, transfer the skillet to a preheated oven set to 275 degrees Fahrenheit. For a one-inch steak, cook for 18–20 minutes for medium-rare. Use a meat thermometer to check that the steak has reached your desired level of doneness. Let the steak rest for 10 minutes before serving.
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Frequently asked questions
Yes, you can cook a frozen steak in a pan without defrosting it first.
To pan cook a frozen steak, heat around 2 tablespoons of oil in a 12" skillet on high heat. Place your frozen steak in the skillet and sear each side for 90 seconds or until a brown crust forms. Adjust the time and heat as needed.
After searing the steak in the pan, transfer it to the oven and cook for 15-30 minutes, depending on your desired level of doneness.
Cooking a frozen steak is more forgiving than cooking with fresh steak. The slower cook time prevents overcooking and eliminates the grey band of meat under the seared crust. Frozen steaks also tend to lose less moisture during the cooking process.
