Why You Should Stop Thawing Frozen Steaks Before Cooking

Why You Should Stop Thawing Frozen Steaks Before Cooking


Ever decided that what you’re really craving
for dinner or breakfast, we won’t judge is a nice, juicy steak? You could always hit up your local steakhouse,
sure, but maybe it’s a week from payday and you’re not feeling like a big spender. Lucky you, you just remembered that the grocery
store recently had a sale on sirloin and you stocked up last time you went shopping. But how long is it going to take to thaw that
steak before you can throw it in the pan? And do you absolutely have to thaw it in the
refrigerator, or can you maybe just this once try thawing on the countertop without courting
a nasty case of food poisoning? And what’s up with that microwave “thaw” button
anyway? Is there any way to make sure that the microwave
will actually just thaw your meat without starting to cook it? Whoa, too many questions. Too much confusion. Might as well just nuke another Lean Cuisine
and throw that steak away. “Huh!” But wait, don’t give up quite yet. According to Cook’s Illustrated, the optimal
thawing time for a frozen steak is exactly 0 minutes and 0 seconds. That’s right frozen steaks actually cook up
juicier than the ones you’ve taken the time to thaw overnight in your fridge. Here’s how to do it. Cook’s Illustrated explains that the reason
cooked-from-frozen steak fares better than thawed steak is because the colder temperature
prevents overcooking while still allowing for delicious browning. They recommend that you sear your frozen steak
in a hot, ovenproof skillet for 90 seconds per side. The skillet should be pretty large, as a frozen
steak will splatter more than one that’s been thawed. In order to ensure even browning, you should
also fill the skillet about an eighth inch deep with vegetable oil before heating it
up. Prior to searing the steaks, preheat the oven
to 275 degrees. Once the steaks are seared, transfer the skillet
to the oven and finish cooking them for about 18 to 22 minutes. Test them to see if they’re done with a meat
thermometer the thermometer should read at least 125 degrees for a steak that’s cooked
to medium-rare. ButcherBox’s Chef Yankel explained to Real
Simple his slightly different method of preparing steaks straight from the freezer. He places the frozen steak in a bowl and runs
cold water over it. While he’s doing this, he preheats his oven
to 400 degrees. He also sears his steaks in an oil-filled
pan, but cooks them for three minutes on one side only. He then flips the steaks over and transfers
them to the oven, where they finish cooking for 15 minutes. Once the steaks have reached the desired temperature,
he lets them rest for five to eight minutes before slicing them against the grain. The no-thaw meat technique also works for
pork and chicken. For both types of meat, and cuts of beef thicker
than steak, Chef Yankel recommends you cook them at least twice as long as you would cook
the same cut of meat were it thawed. You should, however, set the oven at a slightly
lower temperature, as long as it above 350 degrees for safety’s sake. What is not recommended, however, is cooking
frozen meat in your Instant Pot or other slow cooker. The USDA refers to temperatures between 40
degrees and 140 degrees as the “danger zone.” They warn that if you try to slow-cook frozen
meat, it will spend too much time in this unhealthy zone, which can allow bacteria to
grow. It’s always better to make sure you’re cooking
your meat in the safety zone. One more tip: Should you not be able to finish
your delicious, juicy steak dinner, there is a super-easy way to reheat the leftovers. All you need to do is drop your leftover steak
into a zip-top bag and immerse it in 130 degree water for about five minutes. Believe it or not, steak reheated in this
method tastes very nearly as good as it did the first time around. With these two easy hacks, you’ll be able
to enjoy perfect steak at home, every time. “Steak is such a treat it is the world’s
best meat big finish Steak Night ” Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite
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28 thoughts on “Why You Should Stop Thawing Frozen Steaks Before Cooking”

  1. To be honest I think cooking unthawed steak is not that practical. Usually when I cook in a pan only the crust becomes leathery and the oven tends to make it as dry for me but it’s probably just my oven

  2. This is the dumbest shit I’ve ever heard. From soaking your meat in a bowl of water, to cooking a steak with vegetable oil and from frozen. This just screams I have no clue what the hell I’m talking about.

  3. I don't like the idea of cooking a frozen steak, and I pride myself on a pretty good pallet, but if you put two cooked steaks in front of me, one previously frozen, I doubt very much I could tell them apart.

  4. I agree about cooking frozen steaks. But the way the information was delivered was just wrong. Thickness changes time in oven. Never cook by time only internal temp. Secondly cooking frozen foods in instant pot is 100% safe, it’s not a dam slow cooker. Can cook a frozen chicken meal with everything in like 30 mins. Assuming the instant pot isn’t above the danger zone which it is, 30 minutes isn’t to long in danger zone. Please deliver content that someone in that field has sign off on. Cause this is common sense for most cooks.

  5. I always thaw on the counter at room temp, I haven’t died yet😂 but This Makes sense to cook frozen, the moisture bastes the steak as it thaws and cooks

  6. My dad did it for year decades even. He looks ok and healthy for boomer standards and my millennial sisters seem ok. So I might be alright Gen z

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