Science: Make the Best Steaks By Cooking Frozen Meat (No Thawing!)
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- čas přidán 29. 07. 2014
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Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if you can cook frozen meat straight from the freezer. Cook's Illustrated Senior Editor Dan Souza explains our cooking experiments.
WATCH: How to Make the Most Perfect Bacon Ever • How to Cook Bacon So I...
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Recipe for Ultimate Charcoal-Grilled Steaks: cooks.io/2lsTUYe
Recipe for Grilled Frozen Steaks: cooks.io/2lsXUYu
Recipe for Pan-Seared Thick-Cut Strip Steaks: bit.ly/ULQJwD
EXPERIMENT
We cut a strip loin into eight steaks, cut each steak in half crosswise, put the pieces in vacuum-sealed bags, and froze them. We then thawed half of each steak in the refrigerator overnight and kept the other half frozen. Using our preferred method, we seared both sets of steaks in a hot skillet for 90 seconds per side and then transferred them to a 275-degree oven until they reached 125 degrees, or medium-rare. To track moisture loss, we weighed each steak before and after cooking.
RESULTS
Not surprisingly, the frozen steaks took longer to finish cooking through in the oven (18 to 22 minutes versus 10 to 15 minutes for the thawed steaks). What was surprising was that the frozen steaks actually browned in the skillet just as well as, and in the same amount of time as, the thawed steaks. Furthermore, they had thinner bands of gray, overcooked meat directly under the crust than the thawed steaks had. We also found that these steaks lost on average 9 percent less moisture during cooking than the thawed steaks did. Sampling the steaks side by side, tasters unanimously preferred the cooked-from-frozen steaks to their thawed counterparts.
EXPLANATION
A fully frozen steak is extremely cold, which prevents overcooking while the surface reaches the very high temperatures necessary for browning reactions. As for the difference in moisture loss, we know that when meat is cooked to temperatures higher than 140 degrees, its muscle fibers begin to squeeze out a significant amount of moisture. As its slightly thicker gray band indicated, the steak that had been thawed had more overcooking around the edge, so it made sense that it also had greater moisture loss.
THE TAKEAWAY
While we prefer to start with steak that’s never been frozen for the best texture, if we do have frozen steaks on hand, from now on we’ll cook them straight from the freezer. (But if you can choose between frozen vs. fresh, definitely go for fresh.)
Here's what to do for the best frozen steaks: Freeze steaks, uncovered, overnight on a baking sheet (this dries them out to prevent excess splattering during cooking), then wrap them tightly in plastic wrap, place in a zipper-lock bag, and return to freezer. To ensure that the steaks brown evenly, add oil to the skillet until it measures 1/8 inch deep. And because frozen steaks will splatter more during searing, use a large skillet.
See this tip on Cook's Illustrated: cooks.io/2lt45vQ
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Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if steaks could be cooked straight from the freezer: bit.ly/1sIU1fV
Maybe I will have to try that. Looks delicious!
We cooked steaks like this within the kitchen's at the junior college that I worked at back in 1968.
I love when this kind of stuff is done. Now, how about taking it a bit further and cooking the steaks on a grill instead of using oil and fry pan?
Now you've got to find the optimal pre cooking temperature. Frozen > Defrosted. What about chilled? What about dunking it in Liquid Nitrogen? Would preheating the steak make it even worse?
googolplexbyte Why should dunking it in liquid nitrogen be any good, besides the problem that liquid nitrogen is not easily available?
I did this when I was a teenager. My father told me to put the frozen steaks under the broiler and cook them. They were the best steaks we ever had. This also works for ground meat patties as well. When I prepare ground meat patties for freezing, I put the patties on a board, freeze them, then put them between pieces of wax paper in a plastic bag and take out all the air before sealing. I use an extra large mayonnaise jar top to form the patties, it's the perfect size.
I had the same experience, it was unreal
WELL DONE.
full of facts and counter check your own findings.
Clever.
Wish there are more people like you on the internet.
subscribed.
I saw a test done with 3 steaks, one of them being cooked from frozen. They took a blowtorch and charred the outside of the frozen steak, then put it in an oven at a low temperature for like an hour or something. There were a couple Iron Chefs (Simon and Batali) along with the owner of a high end steakhouse. Hands down they all preferred the frozen steak and were all very surprised. The steakhouse owner was laughing that he should be freezing all of his steaks.
Great stuff. I dig the tip about the oil amount, which seemed excessive initially but made total sense when explained.
20 yrs as a pro chef I'm here to support your experimentation ways and confirm that you are doing a great job , trying to educate people on how to feed them self good stuff in less time less money without tarnishing quality and taste is a damn hard job specially those who thinks good food is only provided in celebrity led restaurants .
Try pan fried or blackened salmon from frozen too ,by the way to be a good cook you need to have a good intelligent brain not much to do with tools nor quality of ingredients of course if you can afford to fetch a fresh steak every time you desire go with that less cooking time more expensive , but if your a busy person or have a big family to feed trust me there is nothing better then the freezer to store expensive cuts and ingredients , you can buy a whole rib side cut into steaks to cover a planed monthly schedule freezing it the right way cooking it the right way as shown here in this video and the results are more money time saving to your budget ,wild range of menus you can choose from at the conforting of your home and more importantly build the inner innovative chef in you , voila.
My dad has been cooking his steaks straight from the freezer for years. I never agreed to his method, but I can honestly say his steaks were good. Thank you for explaining the science behind it.
good for you
Your dad's a drunkard.
@Gregory Sullivan lol Ill second that, cheers 🍻
@Carlos Muchos you're being an ass. what you essentially said is, because rain fell when you wished for it while patting your head, that must be the cause.
So you're going to think your dad is wrong, even though the results say different, right up till some stranger on utub says he's right
and kids wonder why dads want to bounce the kids off walls
Another possible freezing method: Dry brine the steaks (season with around 3g salt per pound of meat, then place them on a wire rack on top of a baking sheet and put in your fridge overnight), then vacuum seal and place in the freezer. The dry brining will remove surface moisture, allow the seasoning and water to penetrate deeper into the steak, and create a much more flavorful steak. The vacuum sealing and dry brining will prevent the ice layer.
We use a Food Saver to vacuum pack our meats as we buy in bulk at Costco. I opened a NY Strip Steak from the freezer today and followed the directions you provided. 90 seconds per side in 1/8 inches Peanut Oil. Then 20 minutes at 275 (we used 300 due to convection oven). Turned out great.
My steak was a nice thick steak not a thin one. Great job on this recipe! Thanks.
I love this marriage of science and art!
Echoes my passion for film.
Been searing steaks after sous vide in a cast iron pan with a small layer of oil. The sear is better than what I get with butter since the smoke point is higher and it's much more evenly seared and less messy than putting it in dry. Kind of surprised to see so many here complaining about using oil, in my experience it produces the best texture and doesn't interfere at all with the taste.
Make clarified butter and it has higher burn point.
What kind of oil?
Avocado Oil is my go to. It’s neutral and has the highest smoke point
Wow! This worked really well. I used a rib eye, but was still very surprised by the quality. Definitely recommend this method
Oh, young Dan, the future is bright! :-) I just received some amazing frozen grass finished, dry-aged steaks and I'm going to try this now.
This is going to save me tons of time on steak nights after long days at work! Thank you!!!
I was thinking "but wouldn't that lower the pan's tempurature" and you answered exactly that towards the end. Very nice.
Thank you for this educational video.
Awesome! Did this with my gas grill covered in herb butter once by mistake. Came out great, now I wonder how it would be on the smoker?
Okay now this makes sense. A few years ago when I got into cooking steaks, I went to my parents' last minute for supper. Dad decided last minute, because I was coming, he'd make steaks and got some out of the freezer, and I assumed they would suck. He somehow made amazing steaks. It completely caught me off guard how good they were. He did them on the BBQ, but either way, the conditions must have been similar enough to those of the video.
just tried it and it worked! Came out really good and juicy!! thank you
I'm gonna try it today , hopefully I don't waste it I only have one steak to use .😂
@@FishininFunkyTown did it work?
Very professional video, and to the point. I liked it.
Informative! Thank you so much
Very interesting! Though, does this have any validity when it comes to grilling a steak, rather than pan searing/baking? Also, what type of oil are you using to sear the steak? I've typically done a steak with some butter in a pan before finishing off on the grill, but I've never used anywhere near that much oil...
Nice to know use 1/8 inch level of cooking oil to pan sear the steaks before placing in
the oven or broiler to finish off. Always interesting to learn something new in cooking!
Thank you for writing it out at the end 🙏🏻
Wow. Some great tips in there! Thanks
and when would you season?
I can already hear my smoke alarm screaming with a steak in that much oil 😂😂😂
Rhubarb Pie plus it’s frozen
Turn your heat down. Smoke point of most oils are way warmer than it needs to be to sear the steak
It's a shame you can't fry anything in your kitchen 🙄
Depends on what oil you use.
Most people use low heat oils at too high of tempratures
What are you frying with? Olive oil?
Doubted it. Tried it. Loved it. Will do it again. Used a splash guard for oil.
I knew it !!! Delicious !!! Thank you !
BTW this also works with ground beef! you can get really juicy burger patties by that way.
When I smoke a pork loin I always prep it first with my rub and then freeze it solid before putting on the grill. I use Kingsford charcoal and mesquite chips and smoke it for about 6 hours. People think I'm crazy but they are also crazy about my pork. When I cook a steak I semi thaw it and fry it in a non stick pan and then crust both sides and let the cooking process finish while it rests for 15 - 20 minutes and it comes out perfect every time. When I cooked my Thanksgiving turkey it was almost completely frozen but I cooked it in a convection over spreading the wings and legs away from the main body for about 2 hours longer than recommended. It was amazing a juicy for a 12 lb bird and even the leftovers are still moist. I'm always experimenting with cooking techniques that I figure out in my head while doing other things.
A short informative video. Thank you.
Wow...a very interesting video. I normally don't like frozen meat, but I'm definitely going to give this a try.
Man a lot of people here fail to grasp the important part of the video.cook "until they reached medium rare or until 126 degree" you should never fallow the time of a recipe unless you know that they are using regular ovens or that you have similar equipment even then its pretty dumb. The guy even said that they still prefer fresh steaks. This is just a method to cook steaks that you (for some reason) happen to need to freeze and how to properly freeze them and cook them after you already fucked up by freezing them. There really is no reason why freezing will be any worse than waiting for it to thaw its just a wives tale. The damage is already done in the freezing so the cooking method is to rescue a bad situation. This wives tale of thawing the meat is just nonsense. This was a good break down as to why.
No he said they "preferred the steaks from the frozen cooking method hands down." They said they preferred the thawed steak texture.
No at 1:51 he said they preferred fresh steaks. However, if from frozen vs thawed, they preferred frozen.
he said fresh steaks for texture. TEXTURE.
"When we taste THEM here in Test Kitchen, we preferred the steaks from the frozen cooking method hands down."
THEM!!! as in the meat used in this experiment. Geez talk about selective hearing
Ronald Rebolledo Ronald you're slightly dumb right?
I tried this with the same cut of meat as the video (by coincidence). My steak took 25 min in the oven to get the correct temp. I loved the char but my steak was a bit tough compared to the non frozen ones I did last week.
Gonna have to try this soon!
GREAT VIDEO!! Thanks.
i eat my steak while it's still running around in the field.
Fuckin right
ooooweeee me too
are u a cow tipper
you says it's not tendr? sorry im not good at english
I invented a device, called Burger on the Go. It allows you to obtain six regular sized hamburgers, or twelve sliders, from a horse without killing the animal. George Foreman is still considering it, Sharper Image is still considering it, SkyMall is still considering it, Hammacher Schlemmer is still considering it. Sears said no.
When using this technique, when is the appropriate time to season the steaks? Is it done pre-freeze? Just before cooking? After frying, before moving to the oven to finish?
I could be wrong! However, I always Sear, THEN season, finish cooking all the way through in the oven. It’s usually best to season meats after you warm’em up a bit.
This is my question as well
wow, ive been doing it wrong for years now... Because of where I live my family buys steaks in bulk so most of the steak we eat is frozen, this tip is really useful for us. Thank you.
Great explanation!
I am going to try this just to see for myself. For the guy who says "who freezes steaks?" I do. When they are on sale for $1.78 a pound, I am going to store as many as I can afford. I am eating buck and a half steaks while they are $9 per pound right now. I vacuum seal them before I freeze them, so there is no air.
Pro tip: use a pot instead of pan. Safer and way less mess from splattering
@Ho Chi Minh Pro tip: just used a pot 2 days ago to do this to my last frozen new york; browned perfectly.
Splatter screens are awesome
@@Hunter2847 yup
Awesome. Thank you!
Tremendous Tips. Thanks.
I would love to see a similar comparison for frozen steaks vs. fresh steaks...but grilled rather than fried.
guga foods did that. cooked frozen lost. this video is retarded.
Been doing this for over 10 years, mostly learnt from lack of planing dinners. Did find it gave great cooked surface with a rare middle.
My fellow house mates (Steve) may remember the process and my ranting on how great it was. T'was a Small win for man, tiny leap for a bachelor.
This makes sense in so many ways n imma definitely try this
I'm glad to know I'm not the only one who thought about this in such a way!
Best deep fried steaks you’ll ever have
R B 🤣🤣
I didn't know Edward Snowden was a Chef
Mike T patriot act recipe son
Mike T hero
You just gave away his cover 😳😬
He's in the witness protection program.
HAHAHAHAHAHAGA
Very well presented. Thank u
Makes sense. I have a toaster oven that just doesn't have the oomph to broil very well. Your way it could stay in longer without over cooking the center.
We had a friend when I was much younger who was professionally trained chef always cooked his steak starting with it frozen
I'd love to try it but I'm not cleaning all that grease off my stove top, counter, floor. And no, sometimes a oil guard doesn't always keep all the oil in.
This is good info Tank you
Same goes for the best salmon. Crispy outside, pink tender inside. Hard frozen from the freezer, spray with olive oil, sprinkle seasonings of choice Hot toaster oven 450* x 15 min. Perfection!
When do you season using this frozen steak method?
Good question!
Lukas they said when
It is questionable if the seasoning is going to hold onto the surface of the frozen steak though...
* rub with oil, then season normally. the oil holds onto the seasoning. this is what i do
* season before freezing. this can dry out the steak since salt draws out moisture, but that can be ideal (e.g dry aged steak), depending on your taste.
* rinse after taking out of the freezer with water. this gets rid of the ice crystals and the moisture from water can hold onto the seasoning. it's best to reverse sear your steak with this method though, since water doesnt play well with hot oil.
Perhaps you know now why they are called Sp ICE...s
18 year working is the food industry. No one cook frozen steaks.
A few minutes watching kitchen nightmares. Lots of idiots freeze steaks in shitty restaurants. Lots of people also buy meat in bulk / on sale for the household and have no option but to freeze.
Stan V He’s talking about cooking steaks while they’re frozen. He didn’t say anything about buying them frozen, or freezing them after purchase.
Decades of watching TV. The first selling point for George Foreman grills was the ability to cook steaks from frozen.
Korean bbq place give it to you frozen.
Yeah, when I was a cook we used hundreds of pieces of meat every day - there was no time, and no reason, to freeze it. For home cooks freezing is often the only option, other than not having meat. I get to the city once a month for groceries, my freezer is utilized more than my refrigerator. 😎
Thanks man! Subscribed
I love pan frying steaks. Nice suggestions
Damn near deep frying those steaks with all that oil
Did you watch the video boomer??
newbtuber333 wrong context
newbtuber333 did you baaa?
@@newbtuber333 Addressing someone by the generation they were born in, is worse then addressing someone by the continent they were born on. In other words it's very Broad and stupid.
Bill Peart lol okay boomer
I use the Thickest, heaviest cast iron pan i have. I put it on high until it is at its highest temperature. Usually highest flame up close on the gas BBQ. A 1 inch thick, well marbled, Room temp rib eye dusted with Montreal seasoning. Put about 1/8th inch canola oil in the pan, bring it up to temp for about 15 seconds, then put the steak in the center of the pan. Don't touch it ! 3 minutes 30 seconds then flip it. Another 3 minutes 30 seconds without touching it and done. Remove and rest it till it's warm enough to touch. Slice and eat. This has worked for me and my impressed happy customers for 35 years. WORD !
Yohhhhhh!!!
The frozen steak tip with a grass fed ranch filet ($10 lb) had my family saying it tasted better than the $38 lb grass fed filet mignon I cooked!!!
Thank you!! Just awesome.
I had already started thawing for a few minutes but realized I wouldn’t have enough time. Blown away!!
Filet sucks
@@denbronco44 My old farmer's ranch filet was exceptional taste and value....Unfortunately he sold the farm. Everyone likes different cuts. I can't stand even a little gristle/fat. So some cuts that are prized don't work for me. But that's why there are different cuts, for different preferences.
Wow. This is great!
I feel like a lot of people are missing a key element of this comparison, both of these steaks were frozen. One was defrosted before cooking, even in the video it says “we still prefer cooking a fresh steak”.
So y’all saying you’ve been cooking your steaks from frozen for years and are glad you’re right... you’re still not.
I think the point was - if your steak is frozen - you do not need to thaw it first. So they were right about that. Although, fresh is still better, it was not the topic of this video 😎
He didn't say he prefers a fresh steak. He said he prefers to start with a fresh steak. That means buying fresh then freezing it rather than buying already frozen at the supermarket
I tried this. It took twice as long in the oven as they say. Also, big splattery mess. I'll just plan ahead and thaw any frozen steak.
Don't know from frozen but I will say this. I did learn something about how to properly freeze and store the meat if you have to in order to avoid the icy crusting that can occur. Thanks for that one.
I have found thru the years frying frozen steaks that especially thin steaks do much better from frozen. And if using a cast iron fry pan you don't need as much oil because the pan temperature stays higher wheen putting in a frozen steak. I do leave steak in fry pan a little longer because I like it really brown and not as long ...or if a thinner steak not at all ..in the oven.
but how do you salt it!
Loosh I guess you could salt em before freezing
Joshua W correct but it takes time to do that. Salting a steak before cooking is strictly for flavor and will not draw out any moisture.
It does draw out moisture, but that moisture would be lost in cooking too.
I would salt it for a half hour at room temperature, then wash the salt off and pat dry before freezing.
Joshua W Which is a good thing as the change in states of excess moisture is the thing that slows down the Malliard reaction the most. If you want the steak medium rare or under you want to dry the outside as much as possible to reduce the time to sear and the over cooked grey band.
Would still never do this, but good to know.
Why is it good to know if youll "still never do this"? So dumb
Interesting. I'll have to try this. when do you season the frozen steak?
Awesome video. But can you please say/display temperatures in Celsius as well as Fahrenheit?
can u put any more oil in the pan
No they used an entire gallon it appears 🤯
You can avoid flare ups by just thawing the outside of the steak and patting it dry. Letting it sit out on the counter for 30mins or so would probably suffice.
interesting I will try thanks a lot
Good tips bro. I’ll remember for next time.
How do you season it?
Dry rub before freezing.
I wonder what Gordon Ramsay or Chefsteps would say
"IT'S FROZEN YOU DONKEY!"
Chefsteps would just sat "sous vide eeeeeevvvveeeerryyyyythiiiiiiiiiiiiiing!!!!! 🌈"
He would say ''you fuckin fuckin fuck!''
I think he'll get Nino's opinion on the matter
like the host said they would prefer you to not freeze your steak
That was a very useful, video.😉
I wasn’t completely sold on this but I like to buy steaks in bulk to save money and then freeze them so I gave it a try. And, the steaks were perfect! This is by far the best method to cook a steak that’s been frozen. I’ll never thaw another steak again.
I just did this tonight and it turned out great (I froze the steaks yesterday). Really good steaks. The only thing is, even though I froze them flat like in the video and then stored them as shown, some of the steaks still formed a tiny amount of small ice crystals on them. This caused a bit of splatter when I put them into the hot oil. Would it be possible to use a blow dryer or other heat source (like very quickly waving them over the gas stove flame) to just melt those ice crystals followed by patting it dry before cooking to reduce splatter even further?
Dry dry dry is one key to browning.
Holy sh*t I've been cooking my steaks like this the whole time because I was just a lazy ass basterd who didn't let the steak thaw overnight in the fridge. Who knew being lazy had the best outcome.
Yea same here, you are not alone my friend
I want to know what he ment by "a Philly frozen steak"? Does that mean it was frozen when he bought it and it was never unfrozen? Because everywhere I buy is unfrozen?
The greatest inventors were usually lazy people.
Would it be the same with Chicken and Pork?
If you want know how to do any job as quick as possible... ask the laziest person to do it!
No quality assurance though!
For anyone who can’t get to the butcher regularly, this is good to know. I’ve lost many a good steak by leaving them in the fridge too long, thinking that freezing them would ruin it.
Does this apply to thick cut pork loin/chop too?
We raise our on beef, so it gets frozen, no alternative. This info will change the way we cook our steaks. Thank you.
Yes, I didn’t realise we could cook steaks from frozen, certainly more convenient but the did say they preferred the texture of the fresh meat.
It also suggests to me that you could dice meat, freeze it using the above method and then bag it up ready for using and then sear it and use it as casserole meat from frozen though the greater surface area would mean the meat would spoil faster in the freezer.
Why?? You will get the best results if you thaw the steak and cook it sous vide then grill it for 2 minutes
Elaine McMurren , excuse me, is this remark directed at me?
Oh! I wish I could afford beef.
You’d be surprised what you can find at a butcher shop! They’re typically cheaper than a steak at a grocery store and way bigger. But totally on the same boat.
Buy a roast and carve it up. It's way cheaper per pound than buying precut steaks. You'll probably end up with more meals than you would if you just cooked the roast whole, and you can turn any ends that taper off into tips [cut it into 1 in or about 2.5 cm cubes] for stew or whatever.
Top round is a good cut for cheap steaks. It will cost slightly more than sirloin or bottom round, but has more fat in it. Fat = flavor, and also means the meat will be more tender when cooked.
Freeze what you're not cooking immediately for later. Put it into plastic zip bags portioned out, and press the air out of the bags before closing them to help prevent freezer burn.
A standard kitchen knife will do the job. Use a clean edged knife, not a serrated one. Serrated knives will tear the meat.
Lmao 😂 it’s not expensive
Everything is relative. A yacht may be exuberantly expensive but cheap considered by an ultra wealthy. Same goes for anything. For a refugee or equivalent, beef may not be affordable.
Apply for food stamps you should be able to get it since you can’t afford.
Does this also work for outdoor grilling and non oven cooking?
I have always cooked my steak from frozen 😊 Gets a great char on the outside, but rare or med-rare inside 😊
I was skeptical but it does make a great steak. Seared on the outside and pink on the inside. I'm having one as we speak.
Golly - seared on outside, pink on inside. What a novel way to cook steak. You've revolutionized the kitchen.
@@noapology88 lol 😂
@@noapology88 I mean. It worked for him as it should have.. lol. Golly
\
The amount of oil in that pan you basically deep fried them...
That foxtailing in your profile pic is terrible
They cooked it like fresh mozzarella sticks.
Freeze firse
High heat, minimal fat 🤦🏼♀️
matanuska high yeah that’s how they cook steaks in a pan... ur supposed to coat your steak with oil before you cook it anyways.
As he said in the video: it's to retain heat in the pan since the steak is frozen. To get an awesome sear on both sides requires a continuously blazing hot surface.
May be a dumb question, but can you still season a frozen steak? Or do you add seasoning after its cooked?
2:45 lol you actually have the same temperature recovery time. More oil (more mass) just makes the dip in temperature less severe than if you had less mass.
So I tried this, the steak was great. I had to bake it longer than he did, but I had really thick steaks. I used a lid when searing, the spatter was crazy. The video describes a method of freezing that reduces the spatter, well that's a pie in the sky thought, because the only reason you'd do this is because you're pulling whatever you have laying around out of the freezer and thus it will not be properly prepared. If you're not careful this is a great way to burn your house down.
+Ted Van Slyck YUP! wish i would have read this comment before i got grease spatter all over myself and the kitchen. i'm not stupid, just lazy and optimistic... and the video didn't make it much of a point
funny thing is ....I discovered this years ago when I was a teenager and was impatient and have been cooking frozen steaks like this ever since. I just don't use oil at all, just a hot cast iron skillet.
Paul Crouse smart
Yeah there's no need for oil.
Oil just adds flavor
@@zombiekilla9872 I prefer 1tbs butter, garlic clove, rosemary sprig, then baste.
We barbeque a lot. i don't bother thawing anything except chicken, just chuck it straight on the grill, cooks perfectly! often times better than thawed meat. i became a fan of this when trying to replicate my wife's pork chops she did in the oven. turns out all she did differently was put them in the oven frozen and they are amazing. the crackling turns super soft and crispy. try it. its easier than thawing meat.
I knew there was good reason to follow this channel.
Excellent
He didnt sear it... he deeped fried it with all that oil in the pan. From my experience, working for a catering company for major airlines... we would get some kinda "scum" on the meat when we'd cook them without defrosting... but thats me.
Wood pellet grill, best steak you've ever had, and easy
Nothing beats a pan for a steak IMO. Grilling is good, but there are better things to grill than a steak.
Great tips. I’m having troubles cooking frozen fish the texture is always wet. Any ideas how to fix that? Thanks