Frozen steaks

Powak

A buddy of my mine recently butchered a cow and gave us a bunch of frozen ribeyes. I read somewhere they’re better thrown in the grill frozen. Anyone have any experience with that here? These are about an inch thick/maybe thicker and probably under a pound a piece. I I was to cook em frozen I’m wondering what a good egg temp is, and if I should cook at the felt or fire ring?

dmchicago

I have no experience with this but it sounds like a bad idea. 

SmokeyPitt

If I recall correctly there was an article where they cooked from frozen, but they seared the frozen steak in a pan and finished in the oven. You could do the same thing with a forward sear on the egg. I think a reverse sear would work fine as well, but I think the idea of the sear first is you get more of an edge to edge medium rare in the middle. 

https://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks

SmokeyPitt

Forward or reverse- I would definitely do a two stage direct/indirect cooking method from frozen. I would go with 275ish indirect for the roast and a quick hot sear. 

Powak

dmchicago said:

I have no experience with this but it sounds like a bad idea. 

No doubt. I never get frozen steaks. Paging all Omaha steak customers for sure.

DonWW

Two comments:  First, why would you even want to do that and make it more complicated than it should be?  Second, @Powak, there are some great purveyors of frozen steaks, chops, etc.  I have purchased a number of steaks from 44Farms and they have been excellent.   

nolaegghead

I've cooked many frozen butts and brisket, just add a little time.

Steaks and burgers frozen - you can do a one heat cook, just don't do it at searing temperatures or you'll burn the outside before the inside is done.

What I do with steaks and burgers is throw them in some water to thaw (if they're vacuum sealed) or just put them on a metal trivet and I have a little kitchen fan I run over them.  Takes less then an hour, either way.

Really thin burgers or steaks, you can cook these hot like they're not frozen.

Powak

DonWW said:

Two comments:  First, why would you even want to do that and make it more complicated than it should be?  Second, @Powak, there are some great purveyors of frozen steaks, chops, etc.  I have purchased a number of steaks from 44Farms and they have been excellent.   

I’ll probably just thaw em out. These should be good. Grass fed, local farm raised beef.

Buckwoody Egger

I have heard of frozen steaks cooked on a gasser low temp.  Moreso out of convenience as opposed to a cherished result. 

Elijah

I'd thaw them if I had time. If not I'd run them under water in the package until the outside thaws enough to let the seasoning stick and have at it. The result may not be the same, but it'll still be good if you monitor the temp. 

Carolina Q

Thermoworks has a good writeup on how to do it...

https://blog.thermoworks.com/beef/perfectly-grilled-steaks-freezer/

Mark_B_Good

I'm not sure man ... sounds like a recipe to cremate the outside, while the inside is still raw/frozen. I wouldn't.