It’s been ingrained in us that before you cook steak, you should thaw it out. But what if we told you that you could cook a delicious steak straight from the freezer, and that steak is likely to taste better than defrosted steaks?
America’s Test Kitchen decided to do some digging when it came to this notion. They cut two steaks in half, then froze two halves and thawed out the other two. Check out the surprising thing that happened when they got to cooking:
Why does this work the way it does? Frozen meat (unsurprisingly) has a very cold internal temperature — around 0° F. This means that the meat has a long way to go before it gets cooked. However, the skin is ready for browning.
This ends up being a perfect storm; the frozen inside prevents the steak from overcooking in the middle but still gives you the crisp, well-cooked outside that we all love in our steaks.
For the best results, make sure to freeze your steaks as flat as possible, uncovered, on a parchment-lined baking sheet. Freezing them like this will help your steak brown faster and prevent splatter when cooking. When it comes time to cook, set yourself up for additional success by filling the pan with more oil than you’d usually use; this will balance out the temperature and, again, prevent dangerous splattering and flare-ups.
What do you think? Will you be giving this a try the next time you prepare a steak?