Pan-Seared Frozen Steak: Quick And Easy

Cooking a frozen steak is a great way to achieve a perfect sear and evenly cooked meat. It may sound counterintuitive, but cooking steaks straight from the freezer can yield better results than cooking fresh ones. This is because a frozen steak is harder to overcook, and you can say goodbye to the Gray Band—the strip of overcooked meat between a steak's seared crust and juicy centre.

How to prevent a kitchen fire when cooking a frozen steak

Cooking a frozen steak is a great way to achieve a perfect sear and evenly cooked center. However, it is important to take certain precautions to prevent a kitchen fire. Here are some detailed instructions to help ensure a safe cooking experience:

Preparation:

• When freezing your steak, ensure it is placed on an exposed-air pan lined with parchment paper. This prevents moisture buildup, which can cause dangerous flare-ups when the steak is placed in hot oil.
• Wrap the steak in airtight plastic wrap and store it in a zip-locked bag before returning it to the freezer.
• Choose the right steaks for this method. Thick-cut steaks, such as porterhouse, ribeye, or T-bone, that are 1 to 1 1/2 inches thick work best.
• Freeze the steak completely flat to ensure even browning during the searing process.

Cooking Process:

• Use a large skillet and heat the oil to just below its smoking point. Removing the pan from the heat before adding the steaks can help reduce the risk of fire.
• Carefully add the steaks to the hot oil. Return the pan to the heat and sear each side for about 90 seconds to create an even, crispy crust.
• Transfer the steaks to a wire rack placed on a rimmed baking sheet. This allows hot air to circulate and cook the steaks evenly.
• Place the baking rack and sheet into a preheated oven at a low temperature, such as 275°F (135°C). Cooking frozen steaks takes longer, so adjust your timing accordingly.
• Monitor the temperature closely. Use an instant-read thermometer to check the doneness of your steaks. For a rare steak, aim for an internal temperature of 115°F-120°F (46°C-49°C); for medium-rare, 120°F-125°F (49°C-52°C); for medium, 130°F-135°F (54°C-57°C); for medium-well, 140°F-145°F (60°C-63°C); and for well-done, 150°F (66°C) and above.
• Allow the steaks to rest for a few minutes before serving.

By following these steps and staying vigilant during the cooking process, you can safely cook a frozen steak while minimizing the risk of a kitchen fire.

The best cuts of steak to pan-sear from frozen

Pan-searing a frozen steak is a great way to get a fancy" dinner on the table without the fuss. The technique involves searing a frozen steak in a hot pan before transferring it to the oven to finish cooking.

Choosing the right cut

When it comes to choosing a cut of steak to pan-sear from frozen, there are a few things to consider. Firstly, it's important to choose a steak that is meant for grilling. Steaks such as porterhouse, rib-eye, T-bone, New York Strip, and rib eyes are all good options.

Secondly, the thickness of the steak matters. Steaks that are 1 inch thick are best for this method. Thicker steaks can take longer to cook and may require a higher temperature.

Finally, it's important to freeze the steaks properly. They should be frozen individually on a baking sheet lined with parchment paper, with enough space between them so they don't stick together. This ensures they freeze flat and brown evenly when seared.

Cooking the steak

Once you've chosen the right cut and frozen your steaks properly, it's time to cook! Here's a simple method for pan-searing a frozen steak:

• Preheat your oven to 275˚F and place a wire rack on a rimmed baking sheet.
• Heat olive oil in a large skillet just to the smoking point.
• Remove the skillet from the heat and add your steak.
• Return the skillet to the heat and sear each side of the steak for 90 seconds, creating an even, crispy crust.
• Transfer the steak to the wire rack and season with salt and pepper on both sides.
• Place the baking rack, baking sheet, and steak into the oven and cook to your desired doneness. For rare steak, this will take around 15 minutes, while medium-rare might take 18 minutes.

Tips for success

• Make sure your cooking oil or grill is hot enough—at least 500 degrees Fahrenheit.
• Use an instant-read thermometer to check the temperature of your steak to ensure it's cooked to your desired doneness.
• Be cautious of the risk of fire when adding the steak to the hot oil. Remove the pan from the heat before adding the steak to reduce the risk.
• For a thicker crust and more even browning, use a cast-iron pan.

Other cuts of steak

While the above method is specifically for pan-searing frozen steaks, it's worth noting that other cuts of steak can also be cooked from frozen using different techniques. For example, thinner steaks such as flank, hangar, or skirt steak can be cooked from frozen on a grill or stove and finished in the oven.

So, if you're looking to impress with a "fancy" dinner, why not give pan-searing a frozen steak a try? With the right cut and technique, you'll be sure to achieve a perfect sear and a juicy, evenly cooked steak.

How to freeze a steak for pan searing

How to Freeze a Steak for Pan-Searing

Choosing the Right Steak

The first step to freezing a steak for pan-searing is to choose the right cut of meat. Steaks that are 1-inch thick or more are best for this method. Thinner steaks can be used but may require a higher temperature and will take less time to cook. Good options include porterhouse, ribeye, T-bone, and New York Strip.

Preparing the Steak for Freezing

To get the best sear, it's important to freeze the steak properly. First, place the steak on a baking sheet or pan lined with parchment paper, making sure there is enough space between steaks so they don't stick together. It's important that they are frozen flat so that they brown evenly when seared. Once the steaks are frozen solid, wrap them tightly in plastic wrap and then place them in a heavy-duty freezer bag.

Cooking the Frozen Steak

When you're ready to cook your frozen steak, first, preheat your oven to 275˚F and place a wire rack on a rimmed baking sheet. Then, heat a cast-iron skillet or heavy stainless steel pan on high heat and add a thin layer of oil with a high smoke point, such as safflower or canola oil. Once the oil is very hot, carefully place the steak in the pan and sear for 90 seconds to 2 minutes on each side, or until a brown crust has formed.

At this point, you can add butter, garlic, and herbs to the pan if desired. Continue cooking the steak, spooning the butter sauce over it, until it is about 5-10 degrees away from your desired doneness temperature. Then, transfer the steak to the wire rack on the baking sheet and place it in the oven to finish cooking to your desired level of doneness. This will take around 15-30 minutes, depending on the thickness of the steak and the desired level of doneness.

Tips for Success

• Make sure the surface of the steak is dry before placing it in the hot oil to prevent dangerous flare-ups.
• Season the steak with salt and pepper generously right before cooking.
• Use an instant-read thermometer to check the internal temperature of the steak to ensure it reaches your desired level of doneness.
• Allow the steak to rest for 5-10 minutes before slicing or serving to retain juices.

How to season a frozen steak

Seasoning a frozen steak is an easy and delicious way to prepare a juicy and tender steak dinner. The key to success is to follow some simple steps before and during cooking to ensure your steak is cooked evenly and has a perfect sear. Here is a step-by-step guide on how to season and cook a frozen steak to perfection.

Preparing Your Steak for Freezing:

Before you season and cook your frozen steak, it is important to properly prepare it for freezing. This will help ensure your steak cooks evenly and has a beautiful sear. Here are the steps to follow:

• Place your steak on a baking sheet, making sure there is enough space between steaks so they don't stick together.
• Line the baking sheet with parchment paper to prevent the steak from freezing to the pan and make it easier to transfer.
• Freeze the steak overnight, or until it is completely frozen.
• Once frozen, wrap the steak in freezer paper and place it in a resealable freezer bag. Remove as much air as possible from the bag before sealing.
• Store the steak in the freezer until you are ready to cook it.

Seasoning and Cooking Your Frozen Steak:

Now that your steak is properly frozen and prepared, it's time to season and cook it. Here are the steps to follow:

• Preheat your oven to 275°F (135°C).
• Place a wire rack on a rimmed baking sheet and set it aside.
• Remove your steak from the freezer and pat it dry with paper towels. This will help reduce oil splatter during cooking.
• Generously season both sides of the steak with salt and pepper. You can also use other seasonings of your choice, such as garlic powder, onion powder, or dried herbs.
• In a large skillet, heat a high-heat cooking oil such as vegetable oil, canola oil, or extra light olive oil until it just reaches the smoking point. Remove the skillet from the heat.
• Add the steak to the skillet and wait a moment before returning it to the heat.
• Sear each side of the steak for 90 seconds to 2 minutes, or until a brown crust forms. Use tongs to turn the steak on its sides and sear the edges for about 1 minute per edge.
• Transfer the steak to the wire rack on the rimmed baking sheet.
• Place the baking sheet with the steak in the preheated oven and cook to your desired doneness. For a rare steak, cook to an internal temperature of 115°F-120°F (46°C-49°C). For medium-rare, cook to 120°F-125°F (49°C-52°C). For medium, cook to 130°F-135°F (54°C-57°C).
• Remove the steak from the oven and let it rest for 5 to 10 minutes before slicing and serving.

Tips for Success:

• It is important to freeze your steak flat on a baking sheet to ensure even cooking and browning.
• Make sure your skillet is hot enough before adding the steak to get a good sear.
• Use enough oil in the skillet to prevent sticking and ensure even browning.
• Season your steak just before cooking, as salt and pepper will not adhere well to a frozen steak.
• Use a meat thermometer to check the internal temperature of your steak to ensure it is cooked to your desired doneness.
• Allow your steak to rest for a few minutes after cooking to let the juices redistribute and ensure a juicy and tender steak.

How to monitor the temperature of a frozen steak

To monitor the temperature of a frozen steak, you can use a digital instant-read thermometer. This is the most effective way to gauge the doneness of your steak. Insert the thermometer sideways towards the thickest part of the steak, avoiding the bone.

If you don't have a thermometer, you can use the "hand test". Touch the palm of your hand just below your thumb – this is what a raw steak should feel like. Now, touch your thumb to your pointer finger and touch the same part of your palm again – this is what a rare steak should feel like. Touching your thumb to your middle finger is what a medium-rare steak feels like, touching your thumb to your ring finger is a medium steak, and touching your thumb to your pinky is a well-done steak.

• Rare: 115-120°F
• Medium-rare: 120-125°F
• Medium: 130-135°F
• Medium-well: 140-145°F
• Well-done: 150°F and up

Frequently asked questions