Buying too many steaks is the definition of a first world problem, but it definitely happens! If you are planning for a party, you may get too many. At the end of the night, you may decide to freeze some of the leftover steaks instead of grilling them so that you can enjoy them at a later date. However, if you don’t have the right frozen steak grilling knowledge, you may not know how to grill a frozen steak properly. Here are some frozen steak grilling tips that will help you enjoy your steak whenever you want to eat it.
When & Why we choose to grill frozen steaks
Freezing meat has been a time-tested way to keep it fresh since ancient times. The only problem with keeping a steak frozen is that it takes forever to thaw and enjoy. This can be especially problematic if you have unexpected guests for dinner. Luckily, a properly grilled steak doesn’t need to be thawed first! You can simply throw it on the grill and enjoy! Since it was frozen, it retains all of its original flavor, and you don’t have to wait all day for it to thaw.
How to grill a frozen steak
Cooking a frozen steak may seem complicated, but if you do it right, you’ll have a great meal. Here are some simple steps so that you make the best-frozen steak possible.
Step 1: Freeze the steak properly to begin with
You want to either buy already frozen steaks or freeze them properly. To freeze a steak properly, keep the steak on a flat surface, such as a baking sheet. Put the steak in a bag and completely remove the air from the bag. Then, just put the steak down flat in your freezer. Be careful not to keep the freezer open accidentally. If the steak thaws, it will ruin it if it’s not cooked immediately. Also, don’t let the steak stay in the freezer for too long. It’s typically good for three to six months before you start to see freezer burn.
Step 2: Sear the steak for about ten minutes
Searing means to cook it over a direct flame. This gives the edges a nice crispy texture to them. Be sure to do this on both sides. This will not cook the steak all the way, and you don’t want to keep the steak over the open flame for too long so be sure that you’re keeping an eye on the timer!
Step 3: Add seasoning
Everyone seasons their steak differently. I typically stick to a simple dash of salt and pepper to allow the steak’s natural flavors to shine, but there are many creative and delicious options. Be sure that you don’t season the steak before you sear it because the seasoning won’t stick to the steak if you do. Always do it after you sear it.
Step 4: Cook on indirect heat
After you’ve seared it and seasoned it, you should put your steak on the indirect heat to allow it to heat up on the inside. Cook it for about fifteen minutes. Of course, use your thermometer before you take it off of the heat. As a general guide, you will pull the steak off of the heat when it is only five degrees away from the desired temperature.
Here is a guideline to steak temperatures:
- rare- 115 degrees
- medium rare- 120 degrees
- medium- 130 degrees
- medium well- 140 degrees
- well done- 150 degrees
Step 5: Serve
The best part of cooking a steak is serving it to your friends and family! Bring outside and drinks, don’t forget the music, and enjoy your delicious steak with your loved ones. Since you’re the chef, this should be your last step. Someone else can clean up!
Frozen steaks grilling tips
1. Get the right thermometer
Knowing the correct temperature of a frozen steak is essential when it comes to cooking it properly. Be sure to have your ThermoPro meat thermometer handy. They offer a variety of types of thermometer depending on your specific needs including wireless meat thermometers and instant-read meat thermometers. Get the right thermometer and cook like a pro.
2. Use a thick steak
This may seem counterproductive since you want to thaw the steak and cook it quickly. Thin pieces of steak, while they do cook more quickly, will become overdone in the middle if they are frozen. Thick steaks will cook more evenly, and you will get the nice pink color you want. Ideally, look for steaks that are about one inch to an inch and a half thick. Some great cuts for this are rib eye, T-bone, and porterhouse. Of course, you can use any thick cut. Remember to cook your thin pieces and save the thick pieces for freezing the next time that you buy steak!
3. Use direct AND indirect heat
Direct heat is where the grill is its hottest- directly on top of the flames. Temperatures at this location can get as hot as 2500 degrees when it flares up.
Indirect heat is away from the flames with a temperature around 300 degrees. The trick is to use the direct heat to sear the edges of the steak and then let the middle of the steak cook in the indirect heat.
Freezing meat is a great way to keep it fresh, and grilling it out of the freezer is a great way to cook it quickly and still retain the fantastic flavor. Follow these steps and these tips to always have a great steak right out of the freezer. You’ll be amazed at how great it tastes, and everyone will think that you’re an amazing chef.
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