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Trying this Frozen Steak Thing

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DMW
DMW Posts: 13,832
in EggHead Forum
So after seeing all the stuff about cooking frozen steaks, thought I'd give it a try. About 1.5# Porterhouse. Going reverse sear on the Small. We'll see...
image
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • hapster
    hapster Posts: 7,503
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    Good luck and enjoy..,

    Thinking about some beef bullion and crackers later :((
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • SGH
    SGH Posts: 28,791
    edited August 2014
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    Bring it on home brother! Sure it will be fantastic.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
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    My understanding of the frozen steak thang was you sear first, then roast.  Which would make sense as the core temp would be much lower than it would be with an unfrozen cut.
    Just a hack that makes some $hitty BBQ....
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  • ChillyWillis
    ChillyWillis Posts: 893
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    That was my understanding of the technique as well. Quickly sear the outside while fully frozen, then roast at a low temp to bring the meat to temp.
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    @cazzy and @ChillyWillis have it right, the frozen steak is seared in a pan with oil, lots of oil to maybe 1/8" deep. Because the steak is frozen you get only about 1/8" of grey overcooked edge rather than the 1/4" grey overcooked edge you would get if you seared a room temp thawed steak. 

    Good luck, let us know if you are onto something. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • DMW
    DMW Posts: 13,832
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    I know I should have seared first, but I didn't feel like cleaning up the stove from the oil splatter, and I was going to start both eggs just for this.

    This wasn't really because I wanted to try it, just poor planning on my part. Who knows, I'll take cross section pics and see what the gradient looks like. IT is at 106* right now.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
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    The results will likely not be much different than your normal steak cooks.
    Just a hack that makes some $hitty BBQ....
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  • DMW
    DMW Posts: 13,832
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    Here it is. Slightly larger gray band than I usually get. Next time I will pan sear first on frozen steaks and see how that goes.

    image

    image


    And the bone after I gnawed it. :D

    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jeremiah
    Jeremiah Posts: 6,412
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    cazzy said:

    The results will likely not be much different than your normal steak cooks.

    Sure looks good (as usual) can you tell any differences?
    Slumming it in Aiken, SC. 
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  • DMW
    DMW Posts: 13,832
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    Jeremiah said:
    The results will likely not be much different than your normal steak cooks.
    Sure looks good (as usual) can you tell any differences?
    Thanks. Only difference I could notice was the gray band was a bit deeper than when I reverse sear thawed steaks.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
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    Jeremiah said:

    cazzy said:

    The results will likely not be much different than your normal steak cooks.

    Sure looks good (as usual) can you tell any differences?
    I agree...looks great to me!
    Just a hack that makes some $hitty BBQ....
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  • yzzi
    yzzi Posts: 1,843
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    Good to know. I never would have done that prior to this thread but maybe I'll consider it for last minute meals.
    Dunedin, FL
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