Are you seeking a simple instruction manual for grilling frozen steak? If so, you’ve come to the correct spot!
What if you could grill steaks straight from the freezer and serve perfectly cooked food in 30 to 40 minutes? If you use the proper techniques, you could even appreciate this approach. This time-saving grilling method is simple and helpful for situations where you suddenly need to serve your guests well.
This article provides a step-by-step instruction guide on how to grill a frozen steak.
Why Grill Frozen Steaks?
Although grilling frozen steaks may seem like the worst thing you could ever do to a nice steak, this is one of the most significant ways to prepare them.
This is because freezing the steak prevents it from overcooking. Only the top of a frozen steak caramelizes when seared over direct heat. The inside is still mostly unaltered. As a result, the inside of the steak is kept from becoming constricted, drying up, and forming a “grey band.” All of these are warning indicators of overdone steak.
When the steak is frozen, you can quickly sear the outside before moving it to indirect heat to cook the center more slowly and thoroughly. As a result, there is less grey band and much more pink edges: A perfectly delicious pink steak!
Tips for Grilling Frozen Steak
Pick the correct kind of steak.
The finest steaks to pick when grilling from frozen are thick, meaty rib-eye and strip steaks. Since you can’t marinade the frozen meat before grilling it, it’s crucial to remember that these steaks are much less prone to overcooking and taste wonderful with little addition.
Make sure the meat is frozen correctly.
It is necessary to freeze the steaks properly if you want them to sit evenly on the grill. Furthermore, you do not wish to have any frozen burn. The simplest method to do both is to wrap each steak in plastic wrap carefully, set it on a tray or baking tray, and freeze it until it is firm. Then, put the frozen steaks in a zip-lock bag for an additional layer of freezer burn prevention.
Season the steak after searing it
It is traditional to season steak using salt and black pepper before searing it when cooking it at ambient temperature. On the other hand, we advise doing the exact opposite when cooking steak that has been frozen: searing it first, followed by seasoning. This is because flavoring frozen steak is illogical. It is better to season a steak when it has warmed up on the grill since the seasoning won’t adhere to frozen meat.
Use Direct and Indirect Heat
Create a two-zone fire on your grill with direct and indirect heat. Temperatures on the direct heat portion of the grill should range from 500 to 700 degrees Fahrenheit, and grease flare-ups can exceed 2,500 to 3,000 degrees Fahrenheit.
The grill’s indirect heat end will be at a much more comfortable temperature of 300 to 350 degrees Fahrenheit. Therefore, the surface of the steak should be seared primarily on the grill’s direct heat area, and the center should finish cooking on the grill’s indirect heat region.
Track the temperature with a reliable instant-read thermometer.
In any case, it’s critical to use a reliable instant-read thermometer to check the interior temperature of the steak for desired consistency. Again, it’s crucial when cooking frozen meat. Your steak should be thoroughly cooked and balanced, and you certainly don’t want to destroy your hard work by cutting into it to see if it’s done. Therefore, test the internal temperature of your steaks with a reliable instant-read thermometer.
When your steaks are at “pull temperature,” around five degrees below the temperature you had in mind, you should remove them from the grill. This is because they will continue to cook when resting. For the best medium-rare results, pull steaks between 120°F and 125°F.
Rest the steak before slicing it.
Resting your steak after cooking allows the tasty fluids to reabsorb, resulting in a delightful supper.
The abrupt exposure to high heat during the cooking process causes the fluids to rush to the steak’s outer borders. The juices from the meat will drip onto the cutting board if you cut it right away after grilling, presenting you with a dry piece of meat. Cooling grilled meat is crucial because it avoids moisture loss and lowers the possibility of getting a dry, bland steak.
Steaks should usually rest for 3 – 4 minutes for minor cuts and 10 – 15 minutes for large slices, depending on the size of the amount.
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Although grilling steak straight from the freezer might have looked crazy, as you can see, it’s straightforward and can yield better results than cooking thawed meat.
Therefore, it won’t be a problem the next time you have to host a surprise barbecue because all of your quality meat is in the freezer.
Have you ever cooked steak straight from the freezer? Do you have any cooking advice for frozen steaks that we haven’t covered? Please let us know in the comments section if you do.