I love a good steak. Even more, I love to get good steak on sale!
When I find good steak on sale, I buy extra and freeze it. I know some of you are gasping in horror at the very concept of freezing steak – but trust me when I tell you that a steak cooked from frozen can be even better than steak cooked fresh. I found this out after seeing a segment on ABCs The Chew.
In The Chew segment, Michael Symon tested the theory from “Modernist Cuisine: The Art and Science of Cooking,” that cooking a steak from frozen produces a more tender and tasty steak.
To cook a great steak from frozen, you need to follow three key steps:
- Freeze the steak flat so that you have a flat surface for searing (they recommend freezing it on a cookie sheet)
- Sear the steak in a smoking-hot cast iron skillet or with a blow torch (we got our propane blow torch from Home Depot, but you can also find kitchen propane torches at most kitchen stores)
- Finish cooking the steak in the oven on low heat until the internal temperature reaches 135 degrees
On The Chew, they used a blow torch to sear the steak. My first thought upon seeing this was, don’t let Rahn see this, or he will try it and set the house on fire! My second thought was, gee, that looks like fun.
So, for Father’s Day, my mom, sister and I decided to let Rahn and my dad loose with a blow torch and some frozen steak.
We started the process in the kitchen, but watching the two of them wielding a blow torch inside the house gave us all a heart attack. We quickly decided that they needed to be sent outside to finish the searing process, which took about 8-10 minutes on each side.
They had a great time, and we all had GREAT steak.
We cooked one steak from frozen and another fresh. I wish I could say that we had two great steaks for comparison – unfortunately, we only had one good meat thermometer, so the fresh steak got a bit overcooked. In the end, both steaks were good, but the steak cooked from frozen was definitely more tender and flavorful.
In the future, I don’t know if I would freeze a perfectly good steak just prior to cooking it. However, if we already have steak in the freezer, I will not thaw it before cooking it. Oh – and I doubt I will get out the blow torch again, I will just sear it in my cast iron skillet. The blow torch was fun once, but it really isn’t practical for everyday use in our kitchen.
- Frozen Steak (If your steak isn't already frozen, freeze it on a baking sheet for 1 hour)
- Vegetable Oil
- Preheat the oven to 200 degrees.
- Heat a cast iron skillet until it is very hot, and then coat the bottom of the skillet with a thin layer of vegetable oil.
- Sear the steak on one side until it develops a rich, dark-brown crust, approximately 5-7 minutes.
- Repeat on all remaining sides.
- Place the seared steak on a baking sheet, and insert a meat thermometer.
- Bake at 200 degrees until the steak reaches an internal temperature of 135 degrees, approximately 30-60 minutes.
- Remove the steak from the oven, and let it rest for 10 minutes before serving.
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