Can You Cook Frozen Steak? Yes! Here's How.

Don't stress when your steaks are frozen solid. You tin can throw 'em on the grill!

So, can you cook frozen steak? The answer is yes. And it turns out that frozen steaks tend to be more evenly cooked. When steak is super cold to start, the interior temperature rises more than slowly when it cooks. In the end, you'll have a juicy interior and a charred, delicious outside. (The method is similar to our steps for grilling steak the traditional manner.) Here'due south what to practice:

one. Choose a Thick Cutting Steak

As much as nosotros love a expert skirt or flank cut (perfect for tacos on Taco Tuesday!), when it comes to freezing yous'll want to go for a thicker cut of meat like T-bone or ribeye. For this method, thinner steaks tend not to piece of work as well because they'll thaw and overcook internally, leaving y'all with an unpleasantly chewy steak.

Psst…This would even work for a thicker pork chops, too!

2. Freeze and Thaw Properly

How you freeze your steaks absolutely has something to do with the outcome when they're eventually cooked. So what's the all-time style to go it done? Freeze them on a completely apartment surface like a baking sheet, and transfer into a resealable bag with all the air pressed out (here's a genius hack for that). You lot don't want whatever actress moisture in the bag, because water ice crystals volition form. Information technology'due south a bang-up trick for saving and then much freezer space, also!

When you're nearly ready to showtime cooking, let your frozen steak balance until it'due south somewhat thawed on the exterior. You lot need some wet or your seasonings won't stick! Then flavor with kosher table salt and pepper or the dry rub of your choice.

Our Favorite Dry Rub Recipes

All-Purpose Meat Seasoning

My wonderful mother-in-law, Margarette, gave me this meat seasoning recipe. I like to sprinkle it over boneless pork tenderloin before blistering. —Rebekah Widrick, Beaver Falls, New York

Dijon-Rubbed Pork with Rhubarb Sauce

This tender pork loin roast served with a rhubarb-orange sauce is but delicious! Hither'southward an splendid choice for company—it makes a memorable repast. —Marilyn Rodriguez, Sparks, Nevada

Espresso Steak Rub

I'm always entering cooking contests and experimenting with big, assuming season combinations. This espresso-laced spice rub is equal parts sweet, hot and exotic—information technology'due south awesome for grilled ribeye. —Sandi Sheppard, Norman, Oklahoma

Spice-Rubbed Ribs

For grilling, hither'south the rub I recommend. It's made with a wonderful blend of spices. If you accept some left after making ribs, put information technology in a shaker and utilize it some other twenty-four hours on pork or beef roasts, tenderloins, steaks and more. Information technology's neat alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania

Garlic-Pepper Rub

This rub adds a tasty mix of garlic, pepper and lemon to any burger. Spice up your grilling experience!—Ann Marie Moch, Kintyre, Due north Dakota

Sage-Rubbed Salmon

If yous've always thought of sage with turkey, try it with salmon for a niggling gustatory modality of heaven. Nosotros serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Buoy, New York

Savory Steak Rub

Marjoram stars in this recipe. I use the rub on a variety of beef cuts—it locks in the natural juices of the meat for mouthwatering results. A batch will make enough to season four or 5 steaks. —Donna Brockett, Kingfisher, Oklahoma

Zippy Dry Rub

Bottles of this spicy blend are fun to share with family and friends. Information technology's a mixture with broad appeal since the rub tin be used on all meats or added to rice while it's cooking for a boost of flavour. —Gaynelle Fritsch, Welches, Oregon

Savory Pork Roast

I love this herbed roast so much that I make information technology equally often as I can. It's wonderful for special occasions, specially when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah

Basil Pork Chops

Just a few ingredients requite a tender pork loin chop all the glazed goodness it needs. Serve with your favorite roasted veggies and you've got a meal bursting with flavor. Leftover herbs? Use them in these basil recipes. —Lisa Gilliland, Fort Collins, Colorado

Herbed Lemon Pork Chops

Expect to become plenty of compliments on these fast, flavor-packed chops. They're tender and juicy. —Billi Jo Sylvester, New Smyrna Beach, Florida

Creole Seasoning Mix

I make upward this creole seasoning to take on mitt when a recipe calls for Creole or Cajun seasoning. —Marian Platt, Sequim, Washington

All-around Seasoning Mix

I always keep this all-purpose seasoning mixture on manus. It'southward expert on anything, especially grilled pork, chicken and vegetables. Nosotros've developed a taste for oestrus, and this does supply some. —Greg Fontenot, The Woodlands, Texas

Rosemary-Lemon Sea Salt

Making flavored sea salt is so piece of cake. Mix in grated lemon skin and minced rosemary for a delicious way to enhance craven, fish and salads. —Shelley Holman, Scottsdale, Arizona

Momma Watts' Crazy Herby Common salt Blend

This recipe for a delicious salt blend came from my best friend Annabelle's mom, Mary Watts—"Momma Watts" to me and my friends! Last year I made it for my friends; information technology's the best gift to make at home. —Ava Romero, Due south San Francisco, California

Bistro Herb-Rubbed Pork Tenderloin

A mouthwatering rub featuring fresh tarragon, thyme and rosemary releases rich, bold flavor equally this pork entree sizzles. Served with a delectable thickened sauce, it's crazy good! —Naylet LaRochelle, Miami

Grilled Lemon-Garlic Salmon

A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I honey it, so do my friends and family unit. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. —Diane Nemitz, Ludington, Michigan

3. Cook on a Two-Zone Grill

Setting up a ii-zone fire (aka one spot on the grill for straight estrus and another for indirect heat), will give you a delicious outer char from the high rut and a thoroughly cooked middle from the low oestrus, when cooked for about 10 to fifteen minutes per section. (This expert guide has more details about direct vs. indirect heat.)

The first hit of high heat allows the outside to char to perfection, while the 2d round at a depression-and-slow temperature allows the middle to melt to your preference.

iv. Monitor Your Temperature

To make certain your steak isn't frozen or overdone, but is just right, monitoring your temperature with a really expert quality instant-read thermometer volition ensure the perfect interior for serving. Here's the temp range you lot should shoot for:

• Rare: 115-120°F
• Medium-rare: 120°-125°F
• Medium: 130°-135°F
• Medium-well: 140-145°F
• Well done: 150°F and upwardly

Whether it's a spur-of-the-moment meal with friends (or yous simply forgot to have your steaks out of the freezer), information technology's good to know you can always have steak for dinner!

Unexpected Ways to Grill Steak

Taste of Home

Italian Grilled Steak Sandwich

If you need to feed a hungry crowd you lot tin't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy. —Gilda Lester, Millsboro, Delaware Get Recipe

Steak Fajitas

Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake Urban center, Utah

Grilled Flank Steak with Summer Relish

My garden produces a dainty harvest of tomatoes, scallions, corn, garlic and poblanos, and so that'southward what I utilize to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan

Grilled Tender Flank Steak

How to cook flank steak? Piece of cake! Marinate it and grill or broil it! This marinated steak is and then moist that it will get ane of your favorite ways to serve beef. —Heather Ahrens, Columbus, Ohio

Vegetable, Steak and Eggs

Low-carb doesn't have to mean skimpy—here's a lighter accept on steak and eggs. I beloved cooking with squash, but feel gratis to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida

Central W Flank Steak

My husband, Jason, is the cook in our family unit. This is his recipe, inspired by his Colombian roots and our visits to Cardinal Due west. Sometimes nosotros grill actress lime and onion slices aslope. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota

Flat Iron Steak Salad

My steak salad with avocado and radishes is a big plate of summertime deliciousness. I sometimes add stale cranberries and ruby tomatoes, only you tin customize it to suit your tastes. —Marla Clark, Albuquerque, New Mexico

Grilled Skirt Steak with Cerise Peppers & Onions

This fun dish is a welcome part of our family cookouts. Information technology makes a quick and succulent steak and vegetable combo that's platonic for lunch or dinner. —Cleo Gonske, Redding, California

Grilled Brindled Steaks

I once wanted a peppered steak for supper, and so I tossed some spices together and came upward with this recipe. My family thoroughly enjoyed it.—Stephanie Moon, Boise, Idaho.

Grilled Steak and Mushroom Salad

My hubby loves this salad, especially during summer. He says he feels every bit if he's eating a healthy salad and getting his steak, besides! I always serve it with some fresh homemade bread. —Julie Cashion, Sanford, Florida
More than Mushroom Salad Recipes »

Steak Sandwich Kabobs

Skewers with seasoned steak, staff of life and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced upwards with chopped walnuts, is a great side for the kabobs. —Taste of Home Examination Kitchen

Fajita in a Bowl

Pull out the skewers and take a stab at grilling peppers, onions and corn for an crawly steak salad that'southward all summer and smoke. —Taste of Dwelling Test Kitchen, Milwaukee, Wisconsin

Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida

Bulgogi

I first made this peppery beef with a recipe from my boss, who lived in Korea in the 1950s. Freeze the ribeyes and slicing'southward a cinch. —Linda McCane, Chesapeake, Virginia

Chocolate-Chipotle Sirloin Steak

Looking to do something a lilliputian unlike with grilled sirloin? Add smoky heat and chocolaty rich color with this easy five-ingredient rub. —Taste of Dwelling house Exam Kitchen

Tacos on a Stick

Teens like assembling these creative kabobs almost as much every bit they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. —Dixie Terry, Goreville, Illinois

Beef and Bluish Cheese Penne with Pesto

Unique and simple to fix, this delicious pasta dish is filled with fresh flavors, and information technology's as healthy every bit information technology is hearty. Best of all, information technology takes but 30 minutes to set this repast on the table. —Frances Pietsch, Flower Mound, Texas

Santa Maria Roast Beef

A elementary dry rub is enough to plow roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on peak of fresh crusty breadstuff. —Allison Ector, Ardmore, Pennsylvania

Spinach Steak Pinwheels

Bacon and spinach bring plenty of flavor to these sirloin steak spirals. It'southward an easy dish to brand and perfect for backyard grilling. I always become lots of compliments.—Helen Vail, Glenside, Pennsylvania

Asian Noodle & Beef Salad

My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, similar basil or cilantro, on manus, add them to the mix. —Kelsey Casselbury, Odenton, Maryland

Meat 'n' Irish potato Kabobs

They're summery, merely these kabobs really stick to your ribs. A microwave makes quick work of cooking the potatoes, and then grilling is done in a flash. —Taste of Habitation Test Kitchen

Caribbean Grilled Ribeyes

I made this mind-bravado steak with my father-in-police force in mind. He loved it, and then did everyone else. You can serve information technology as office of all types of meals, but information technology'due south especially skilful alongside seafood. —De'Lawrence Reed, Durham, N Carolina

Balsamic Steak with Red Grape Relish

I love how steak marinated in balsamic vinaigrette goes and then well with a enjoy of red grapes and bluish cheese. Everything looks gorgeous on the plate. —Naylet LaRochelle, Miami, Florida

Grilled Steak Pinwheels

I've been serving this recipe to family unit and friends for 20 years and very seldom practice I have any leftovers. Nosotros try to keep the house cool, then we grill out often. —Mary Hills, Scottsdale, Arizona

Flank Steak Crostini

This recipe is perfect for gatherings, holidays, or every bit a special Sun football game snack. My kids love it and then practise my friends and family. Y'all can substitute butter for the olive oil, or any kind of steak for the flank steak. —Donna Evaro, Casper, Wyoming

Balsamic Steak Salad

My husband loves blue cheese and I like a hearty salad that eats similar a meal, so I put the two things together to make this steak salad recipe. The sweetness-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New United mexican states

Hash Brown-Topped Steak

My hubby and I enjoy cooking together. One night we were craving grilled steak and cheese-stuffed baked potatoes but were feeling a little impatient. Hither'southward the quicker meal-in-one idea we invented. —Judy Armstrong, Prairieville, Louisiana

Grilled Southwestern Steak Salad

Pasta salad loaded with steak, peppers and onions makes both my beau and me happy. Plus, information technology'due south versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee

Steak with Chipotle-Lime Chimichurri

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is then versatile, it complements about any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

Caesar Salad with Grilled Steak and Potatoes

We get our grill on for this sizzling steak and potatoes baked in foil. Information technology's a quick and easy principal dish we like to take outdoors. —Edie DeSpain, Logan, Utah

Grilled Ribeye with Garlic Blue Cheese Mustard Sauce

This elementary steak gets a large flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin

Grilled Ribeyes with Greek Savour

The archetype Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it's magic. —Mary Lou Cook, Welches, Oregon

Steaks with Cherry-Chipotle Coat

The spicy coat turns an cheap cut of meat into something special. My son, who claims to be a "meat-a-tarian," especially loves this and asks for it all year long. —Cheryl Lundquist, Wake Forest, North Carolina

Flank Steak with Cilantro Salsa Verde

Fifty-fifty though steak is always a winner in our house, to go far even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia

Teriyaki Shish Kabobs

When I was a teenager, my male parent worked for an airline, and my family lived on the isle of Guam in the Southward Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're large fans likewise. —Suzanne Pelegrin, Ocala, Florida

Bruschetta Steak

My husband and I dearest bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Pointer, Oklahoma

Spiedis

This is our favorite cookout dish, and information technology'south very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, merely we apply chicken and beef when it'southward not available. —Gertrude Skinner, Binghamton, New York

This postal service is brought to yous by Gustatory modality of Domicile editors, who aim to highlight products and services you might notice interesting. If you buy them, we get a small share of the acquirement from the sale from our commerce partners. Nosotros frequently receive products free of charge from manufacturers to exam. This does not drive our decision as to whether or not a production is featured or recommended. We welcome your feedback. Take something you lot think we should know almost? Submit your thoughts, here.

pittmanondur1994.blogspot.com

Source: https://www.tasteofhome.com/article/can-you-cook-frozen-steak/

Share this post