Frozen Steak? Just Grill or Pan Sauté It. Really! No Need to Defrost

Frozen Steak? Just Grill or Pan Sauté It. Really! No Need to Defrost

Not only can you grill (or pan sauté) steak when frozen, many recommend it, including my husband (the grill master in our home) and me.  This is good news for us steak eaters who buy our meats directly from local farmers. And this is why:

Due to regulations, farms that raise animals other than poultry for food have to have their animals processed at a USDA-approved slaughterhouse and then frozen for direct sale to consumers. The good news is that, if you buy a frozen steak, you can just pop it right on the grill or sauté pan or keep it frozen until you are ready to cook it rather than worrying about defrosting time.

Here are the instructions for grilling frozen steak:

Heat the grill to high. Remove wrapping from steak. Put the totally frozen steak over direct heat and grill for 5 minutes.

Flip, baste if desired*, and grill on high for another five minutes. Lower heat and flip steak one more time, this time moving it up away from direct heat.

Baste one more time. Then let the steak “roast” with the grill lid down, keeping the temperature at 350-375.

*For basting, we melt about a tablespoon of butter per steak. (You can use olive or other vegetable oil, as well.) Once hot, we stir in some seasoning before using to baste the steak. Currently we are using a mixture of Penzeys Spices Ozark Style Seasoning and baking cocoa. But you can use anything you like. Just salt and pepper is nice, with or without basting.

Use an instant read thermometer to monitor the internal temperature, checking every 5 minutes or so. Remove when at the desired temperature and let rest at least 5 minutes per inch thickness. The picture shows steak done this way to 135 and then left to rest about 5-7 minutes before slicing.

IMPORTANT: Keep a close eye to make sure the attached or dripping fat doesn’t catch fire and cause charring.

If grilling in cold weather, keep the lid down during the initial grilling to maintain high heat.

NOTE: This technique can be used inside using a heavy frying pan for the high heat part and the oven for the finishing roast period.

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