Cooking Frozen Steak (Using a Blow Torch): As Seen on ABCs The Chew

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:

  1. Freeze the steak flat so that you have a flat surface for searing (they recommend freezing it on a cookie sheet)
  2. 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)
  3. 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.

5.0 from 4 reviews
Seared Steak (From Frozen): As Seen on ABCs The Chew
For a tender and flavorful steak, cook it from frozen. Searing the steak can be done in a smoking-hot cast iron skillet or with a blow torch. For safety and ease, I recommend the cast iron skillet. However, if you take the appropriate safety measures when using the blow torch, it sure is fun.
  • Frozen Steak (If your steak isn't already frozen, freeze it on a baking sheet for 1 hour)
  • Salt
  • Pepper
  • Oregano
  • Vegetable Oil
  1. Preheat the oven to 200 degrees.
  2. 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.
  3. Sear the steak on one side until it develops a rich, dark-brown crust, approximately 5-7 minutes.
  4. Repeat on all remaining sides.
  5. Place the seared steak on a baking sheet, and insert a meat thermometer.
  6. Bake at 200 degrees until the steak reaches an internal temperature of 135 degrees, approximately 30-60 minutes.
  7. Remove the steak from the oven, and let it rest for 10 minutes before serving.

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  1. says

    I’m SO printing this out for my husband. He’s always looking for more ‘caveman’ ways to cook food outside – he’s going to love this!

    • says

      My hubby about fell over when he realized I was suggesting he do this. My dad was totally confused… but once we put a blow torch in his hand, the “caveman” instinct took over. 😀

  2. says

    OK, that photo of the food looks a-m-a-z-i-n-g! And the photos of the blow torch are cracking me up. I think the guys I know would have WAY too much fun with this.

  3. says

    Wow, blow torched steak! How about that? Will definitely try this, it’s innovative and interesting and suffice to say, sounds like it’s fun, too! 🙂

  4. says

    I’ve been blow torching my steaks for about ten years now. I’m glad to see I’m not the only one that does this. It also works very well with large roasts which helps keeps them from drying out and loosing their juices.

    Also DO NOT USE PROPANE INDOORS. Indoor use use is very dangerous. Propane is heavier than air and it never breaks down. It will pool pool in the lowest point and can sit there for years, maybe decades till something ignites it or burns it. This is why full propane tanks with a hand valve are not allowed inside the store or gas station.

    Instead of just propane I use a propane/oxygen torch with creates a 2200 degF flame. It makes the searing process go faster. If you the oxygen route don’t buy the red oxygen containers at Lowes or Home Depot. It’s way too expensive in the long run. I bought the bernzomatic MAPP/Oxygen torch kit which is available at most home improvement store. I ditched the MAPP gas as you don’t want to use that, especially indoors. You an use either the tall blue or the short green camping propane containers. Then I took the torch hose to a welding shop and they cut off the O2 regulator that came with it and crimped on a new attachment. This allowed me to use a 20cuFt oxygen cylinder. The up front cost is higher ($80 for an O2 reg and $60-80 for a cylinder deposit), but its significantly cheaper in the long run. The last time I did an O2 exchange it was about $16. The torch uses 4 parts oxygen per 1 part of propane. That’s why those little red containers won’t cut it which are about $9 each and only last a few minutes. A 20 cuFt O2 cylinder will last me about 2 1/2 of those green camping propane tanks which can last me for a couple of years. When torching I always use the flat side of a thick cast iron reversible skillet. I don’t think a cookie sheet would cut it with this kind of torch.

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