Another Good Tip From ThermoWorks - Frozen Steaks

Spring Chicken · August 2016

We've all been challenged by the 'frozen-steak needs cooking now' problem, and we've met the challenge using a variety of ways, most of which resulted in a less-than-perfect steak.

ThermoWorks' tip for today is a good one for the next time we're faced with just that question.

http://blog2.thermoworks.com/2016/08/perfectly-grilled-steaks-freezer/?utm_source=Nl-2016Aug13&utm_m edium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Aug2016-Grill-Frozen-Steaks-cs

I might also mention that a sous vide cooker can also help in situations like this. Just add about 30 minutes to the suggested sous vide cook time if the meat is frozen. But that calls for 'planning ahead' and you might not have time for it. That's why ThermoWorks rose to the challenge with their suggestion.

Thanks again ThermoWorks.

Spring "Planning Ahead A Minute At A Time" Chicken
Spring Texas USA

kl8ton · August 2016

I was just coming here to post this link! :-)

Spring Chicken · August 2016

kl8ton said:

I was just coming here to post this link! :-)

I just woke up earlier than you LOL

Spring "The Rooster Crowed Early" Chicken

GoooDawgs · August 2016

Interesting technique. Thanks for sharing! 5-7 minute sear per side seems like a long time. Would you keep the dome open for this or shut it? I leave dome open to sear on a reverse sear, but not sure about this new technique. Any thoughts?

Spring Chicken · August 2016

I doubt that there is any real advantage to closing the dome for the short time needed for a sear. But the increased amount of air entering the open Egg, especially on a windy day, may influence the sear temperature somewhat. I usually close my dome even for a one minute sear of a sous vide steak because I'm used to closing it.

Spring "Keep Out - Closed Searing In Progress" Chicken

SmokeyPitt · August 2016

Someone posted this article from cooks illustrated about cooking steaks from frozen. They do some tests and basically conclude that it is better not to thaw the steak if it is frozen. They do state that their favorite is using a fresh (never frozen) steak...but if you have some steaks in the freezer it is better not to thaw them. Their method is similar but they use a stove and oven for a sear/roast.

I totally agree on the sous vide from frozen is a great method to cook from frozen as well...especially if they are already vac sealed and in the freezer. It is just too easy to take them from the freezer and into the bath.

NPHuskerFL · August 2016

I've done this on several occasions. Agree that freezing protein to give a flat surface gives you a much better surface area to work with especially if the sear is being done in a CI pan. Seasoning is more difficult to adhere to the frozen ice cube meat but, it works. Even still I'm not sure I necessarily prefer this method. Thanks for sharing their article Leroy...it was very informative.

Rascal · August 2016

Tried once.. never again.

HofstraJet · October 2016

Given the impending arrival of Hurricane Matthew, I may be using this technique to empty the freezer if we lose power. Wonder how ribs and brisket would fare with this technique? Just add to the L&S time calculation?

Another Good Tip From ThermoWorks - Frozen Steaks

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