How to grill frozen steak

Video How to Cook a Frozen Steak It’s Saturday afternoon and you have last-minute dinner friends coming over for a BBQ. You scan the freezer and discover some lovely porters, however there’s no way you can defrost them in time, right? What if I told you that these frozen steaks should only be grilled right on the grill, and the results would probably outshine any steak you’ve ever cooked? And get great cooked steak because of this. Once I heard about this method from Kim Allison at ThermoWorks, I couldn’t review it. She pleased me that it was not only achievable but even beneficial. for a properly burned crust. Parents in ThermoWorks kitchen reviews have found that when steaks are baked from the freezer, they consistently have a uniform pink color inside with little or no gray banding underneath the floor. And fewer gray bands mean a softer, tastier steak. Read more: How to grill salmon in the toaster Here’s how it works: The extra cold heat of a frozen steak helps its internal temperature rise more slowly as it cooks, protecting it from overcooking and produces a uniform pink color inside while the outside is hot and deformed. Here are tips and techniques for cooking frozen steak in your grill:

1. Freeze the right way

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One factor that makes a big difference in your grilling success is how you freeze the steak. In an effort to get most of the steak’s floor space exposed to the grill, freeze them on a completely flat floor (like a baking sheet)—or make sure the frozen steak you buy is completely baked. plane. Then, transfer them to a resealable freezer bag, squeeze out all the air, and seal. Finally, you can also buy frozen steaks for grilling — just make sure they’re completely flat. Also, be sure not to leave steaks in the freezer for too long — you don’t have to suffer from freezer burn. When properly wrapped, frozen meat will keep the freezer from burning for 3 to 6 months in a typical home freezer.

2. Use a thick-bottom steak

This system works best with steaks that are 1 to 1 1/2 inches thick. Porterhouse, ribeye, or T-bone can be good options. Kim wouldn’t suggest cooking thinner frozen steaks like skirts or chops, as their insides may cook too soon than the outside is thoroughly cooked. with thick cut pork chops. She will even partially freeze baked goods for related results – that’s a whole different story though.

3. Dual Zone Grill Settings

An important factor to consider when cooking frozen steaks is the dual-zone oven arrangement. That means creating two zones on the grill: one for direct, excessive warmth, and one for slanting, which reduces warmth. That method, you can cut the steak until it’s properly caramelized, then turn it over to the colder side to cook dinner to perfection.

4. Search, Spice, Then Prepare Dinner By

First, grill the frozen steak on the direct heat side of the grill, until the outside has a pleasant caramelized crust, 10-14 minutes. Whenever you can flip a steak and cut it the other way around, be sure to season each side of the steak with salt (we like kosher salt for its grip) and pepper. (No matter how hard you try, salt, pepper, or any other seasoning simply won’t hold up with frozen steak, so it’s best to season it after it’s cooked. reheat slightly on the griddle.) Read more: How to bake corn in foil

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