Frozen Steaks - Defrost or not?

Woody · February 2016

I ran across an interesting review in Cook's Illustrated online suggesting it is better to cook a frozen steak rather than defrosting and cooking.

Their testing claimed the frozen steak stayed juicer (9% by weight), had a narrower gray band, and a better flavor result.

For either case they suggested a 90 second second sear on each side and roast at 275 til it reaches 125 for medium rare. Total time was 10 to 15 minutes for a defrosted steak and 18 to 22 minutes for a frozen steak.
http://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks

Has anyone else tried this with similar results?

Would this work for reverse sear? Soux vide?

Elijah · February 2016

I haven't taken the temperature or did it scientifically, but I can say that if you cook a freshly frozen (3 months or less probably) steak and a fresh steak you wouldn't be able to tell a difference. As long as you keep in mind the differences in the cooking since one could be a weapon.

fishlessman · February 2016

i think this might work better with thinner steaks and using the stovetop/oven verse a much hotter sear from the egg. i do spice and freeze thin pork chops for the egg though to get a better sear without overcooking the center

HeavyG · February 2016

Woody said:

I ran across an interesting review in Cook's Illustrated online suggesting it is better to cook a frozen steak rather than defrosting and cooking.

Their testing claimed the frozen steak stayed juicer (9% by weight), had a narrower gray band, and a better flavor result.

For either case they suggested a 90 second second sear on each side and roast at 275 til it reaches 125 for medium rare. Total time was 10 to 15 minutes for a defrosted steak and 18 to 22 minutes for a frozen steak.
http://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks

Has anyone else tried this with similar results?

Would this work for reverse sear? Soux vide?

Sous vide-ing doesn't care if the meat is frozen or thawed. If you throw it in the hot tub while it is frozen you just have to add more time. For a thick steak you might want to add an hour to the time.

SmokeyPitt · February 2016

I have done a reverse sear and sous vide with great results. I usually go sous vide because if I am freezing a steak I vac seal it first so it is ready. In the bath for 2 hours or so and it is ready for a sear.

Toxarch · February 2016

I saw their video on cooking frozen steaks. They say it was less browning on the outside and less moisture loss. But they also brown in a lot of oil. I'll stick to thawing and then reverse sear for my steaks.

nolaegghead · February 2016

BS. You can cook equally well.

Woody · February 2016

Thanks to everyone for the input.

Frozen Steaks - Defrost or not?

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