Never Thaw a Frozen Steak Before Cooking

There’s no arguing that fresh meat will always be the best for cooking and grilling a steak. But, frozen meat is a pretty good alternative.

Dan Souza, the editor of Cook’s Illustrated performed an experiment using eight strip steaks cut in half. He froze them and then thawed a half of each steak in the fridge over night, while the other halves remained frozen.

Next, Souza seared both sets of steaks on the stovetop for 90 seconds on both sides before cooking them in a 275 degree (Fahrenheit) oven until they reached a medium rare level.

The chef came to the conclusion that the frozen steaks retained more moisture and cooked in a more even fashion than the thawed ones.

Additionally, they tasted better! They also showed a smaller “grey band” or a slightly overcooked outer layer. The frozen steaks browned almost as fast as the thawed steaks in the skillet, while taking longer to cook in the over (20 vs. 10 minutes).

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The proper way to freeze steaks place them on a sheet of baking paper lined with parchment. After fully freezing, one should wrap them in plastic wrap and then store them in a plastic bag.