Emilie Meyer
Cooking steak is an art, and many people have strong opinions about the best way to do it. One method that has gained popularity is cooking a steak straight from the freezer. This technique is said to yield a perfectly cooked steak, with a seared exterior and an evenly cooked centre. By cooking a frozen steak, you can also avoid the dreaded gray band, a thin strip of overcooked meat that can appear just beneath the charred exterior of a steak. To cook a frozen steak, simply season the steak to taste, sear it in a hot pan for 2 to 2.5 minutes per side, and then finish it in the oven for about 10 to 20 minutes, depending on your desired doneness. So, the next time you're craving a steak, don't let a forgotten thaw be a hindrance—give this method a try!
| Characteristics | Values |
|---|---|
| Do you need to defrost the steak? | No, the steak can be cooked straight from the freezer. |
| How to cook | Sear the steak in a hot cast iron skillet or pan, then finish in the oven. |
| Steak temperature | The steak should be frozen. |
| Pan temperature | Very hot, at least 350°F. |
| Oven temperature | Low. |
| Steak appearance | The steak will be browned and crisp on the outside, with a pink interior. |
| Condiments | Butter, salt, pepper, garlic, rosemary, and herbs can be added. |
| Steak type | Top sirloin, NY strip, and ribeye are mentioned. |
| Steak preparation | Freeze unwrapped, then seal in a freezer bag. |
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What You'll Learn
Use a cast iron skillet
Yes, you can pan fry a frozen steak! In fact, cooking a steak from frozen is recommended by some sources as it can help you achieve a perfectly seared steak.
Step 1: Prepare the Steak for Freezing
Before you freeze your steak, it is important to note that you should not wrap it in plastic or foil as this will cause condensation. This condensation will then cause splatter when the steak hits the hot oil in the pan. Instead, freeze your steaks completely unwrapped on a flat surface, such as a baking sheet. This will help dry out the steaks, which will aid in achieving a perfect sear. Once the steaks are frozen, you can seal them in a freezer bag with the air pressed out and store them in the freezer for up to three months.
Step 2: Prepare the Steak for Cooking
When you are ready to cook your steak, brush the frozen steak with a little oil and sprinkle it liberally with salt and pepper on all sides. You can also use a specialised rub if you prefer.
Step 3: Heat the Cast Iron Skillet
Place your cast iron skillet on the stove and heat it to a medium-high heat. Add 2 tablespoons of oil to the pan. You will need more oil than you would typically use for an unfrozen steak, about 1/3 cup, to ensure that the hot oil reaches all the way up the sides of the steak.
Step 4: Sear the Steak
Once the pan is hot, add the steak and sear until it is evenly browned and crusty on one side, this should take about 2 to 3 minutes. Do not move the steak around too much, as you want to allow the frozen surface to release moisture and create a nice sear. After the first side is done, flip the steak and sear the other side for another 2 to 3 minutes.
Step 5: Finish in the Oven
After both sides are nicely browned, remove the steak from the stove and place the cast iron skillet in the oven to finish cooking. Set the oven to a low temperature of around 275° F. Cooking the steak in the oven will take longer than usual, about 45 minutes, as the centre of the steak is still frozen. Use a meat thermometer to check the internal temperature of the steak. For a rare steak, aim for an internal temperature of 120° F, for medium-rare 125° F, and for a medium steak 130° F.
Step 6: Rest and Serve
Once the desired internal temperature is reached, remove the steak from the oven and let it rest for at least 5 minutes before slicing and serving.
By following these steps, you can enjoy a perfectly cooked, delicious steak that has gone from the freezer to your table in less than an hour!
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Sear the steak
Searing a steak involves browning the meat quickly by subjecting it to very high heat in a skillet or under a broiler. This technique seals in the meat's juices by creating a caramelized outside crust.
To sear a frozen steak, it is important to start with a very hot skillet—at least 350 degrees Fahrenheit for the Maillard reaction to occur, but the hotter the better. A cast-iron skillet is recommended. The steak should be completely unwrapped when frozen to prevent condensation, which can cause splatter when the steak hits the hot oil in the pan.
Once the pan is hot, add a little oil, not butter, and place the steak in the pan. Sear each side for about a minute, flipping the steak to get an even crust. For a thicker steak, you may need to sear the sides and fat as well. After searing, you can add butter, herbs, and garlic to the pan for added flavor.
If you are using a meat thermometer, the steak is done when the interior temperature reaches 120-125 degrees Fahrenheit for a medium-rare doneness. Remove the steak from the heat and let it rest for a few minutes before serving.
You can also use a combination of sous vide and searing to cook a frozen steak. First, preheat your sous vide water to 131 degrees Fahrenheit and transfer the sealed steak to the water bath for 3.5 hours. Then, remove the steak and sear it in a hot pan for 45 seconds per side to get a nice crust.
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Add seasoning
When it comes to seasoning your steak, there are a few different approaches you can take. Some people prefer to season their steak before cooking, while others prefer to season it just before serving. Here are some detailed instructions on how to season your frozen steak before pan-frying:
Firstly, it is important to pat your steak dry with paper towels. This will help the seasoning stick to the steak and ensure even coverage. You can also season the steak with salt beforehand, as this will draw out the juices, and then let it rest uncovered in the refrigerator overnight. This technique will help the steak develop a deeper colour and enhance its flavour.
When you are ready to cook, take the steak out of the refrigerator and let it come to room temperature. Just before cooking, season the steak generously with salt and pepper. You can also add other spices and herbs such as garlic powder, onion powder, or rosemary to your seasoning blend. Be sure to coat the steak evenly on all sides.
After seasoning, follow the previous instructions to pan-fry your steak. Once you have achieved a nice sear on both sides, you can finish the steak in the oven to your desired doneness. For a medium-rare steak, remove it from the oven when it reaches an internal temperature of 125 degrees Fahrenheit. For a medium steak, aim for 135 degrees Fahrenheit.
Finally, let the steak rest for a few minutes before serving. This will allow the juices to redistribute and ensure a juicy, tender steak. You can also add a final touch of flavour by topping the steak with a pat of compound butter or garlic butter. Enjoy your perfectly cooked, delicious steak!
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Finishing in the oven
After searing your frozen steak in a hot skillet, you'll want to finish it in the oven to cook the centre to your desired level of doneness. The oven temperature and cooking time will depend on how well done you like your steak and how thick it is.
For a rare steak, set your oven to 275˚F and cook for 15-18 minutes. For thicker steaks or if you like your steak more well done, set the oven to 350°F. For a medium-rare steak, cook until the internal temperature reaches 130-135˚F. This may take about an hour, so check the temperature every 20 minutes. Thicker steaks may take up to an hour or more to cook to your desired level of doneness.
Place the seared steaks on a wire rack over a baking sheet before putting them in the oven. This allows the hot air to circulate around the steaks and cook them evenly. You can also season the steaks with salt and pepper or a steak seasoning rub before placing them in the oven.
When the steaks are done, remove them from the oven and let them rest for 5-10 minutes before slicing or serving. This will allow the juices to redistribute and ensure a juicy, tender steak.
By finishing your frozen steak in the oven, you can achieve a perfectly cooked centre to complement the crispy crust formed during the searing process.
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Avoid defrosting at room temperature
While it is possible to cook a steak from frozen, it is important to avoid defrosting it at room temperature. This is because bacteria can multiply rapidly at room temperature, which may lead to foodborne illness.
The United States Department of Agriculture (USDA) recommends that perishable foods should never be thawed on the counter, in hot water, or at room temperature for more than two hours. The USDA further advises that raw meat should be kept at a safe temperature during "the big thaw." As soon as meat begins to thaw and becomes warmer than 40 °F, bacteria that may have been present before freezing can start to multiply.
To avoid this, it is recommended to defrost steak in the refrigerator, where it will remain at a safe, constant temperature of 40 °F or below. While this method can take a long time, it is a safer option than leaving meat at room temperature. Another option is to defrost steak in cold water, which can be faster than using a refrigerator. To do this, place the steak in a zip-top bag or reusable food storage bag, removing as much air as possible before sealing the bag tightly. Then, submerge the bag in a bowl of cold water, changing the water every 30 minutes. This method ensures the steak stays at a safe temperature and prevents bacteria growth.
If you are in a hurry, it is safe to cook steak from frozen. Cooking steak without defrosting can lead to a better taste, as the meat retains more moisture. It also helps to achieve a perfect sear on the outside of the steak, while the inside remains uncooked.
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Frequently asked questions
Yes, you can cook a frozen steak in a pan without defrosting it. It is recommended that you use a cast-iron skillet and that you brush the steak with oil before cooking.
It should take around 4-6 minutes to cook a frozen steak in a pan. You should cook the steak for 2-3 minutes on each side until evenly browned.
You should cook the steak in a pan on medium-high heat. You should then finish the steak in the oven at 275 degrees Fahrenheit for 15-20 minutes.
You should be careful when cooking a frozen steak in a pan as the oil and water can cause an explosion. It is recommended that you put your hood fan on to reduce smoke. You can also put the steak in the oven first and then sear it in the pan to reduce the temperature gradient.
