How to Cook a Frozen Steak (Without Thawing First)
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Date: 2019-08-15
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Comments and reviews: 10
Stanley Sandeep
Mr. Adam, once again very nice tips for those who have difficulty getting freshly cut meat. We don't have such issues here in India btw; ) And, I'm not talking about beef, as that has become point of political debate here. Personally, I quit eating beef for more than 5 years now after I saw one being slaughtered right infront of my eyes. I don't regret that decision at all, as I personally believe they are such amazing creatures and don't deserve the plight they are put through the world over. Enough of my nonsense. The only reason I started typing this comment was to suggest you of your positioning when filming yourself. I think you are a bit too close to the camera and that's why you're getting those googly eyes comments. Cheers.
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Mr. Adam, once again very nice tips for those who have difficulty getting freshly cut meat. We don't have such issues here in India btw; ) And, I'm not talking about beef, as that has become point of political debate here. Personally, I quit eating beef for more than 5 years now after I saw one being slaughtered right infront of my eyes. I don't regret that decision at all, as I personally believe they are such amazing creatures and don't deserve the plight they are put through the world over. Enough of my nonsense. The only reason I started typing this comment was to suggest you of your positioning when filming yourself. I think you are a bit too close to the camera and that's why you're getting those googly eyes comments. Cheers.
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Pravinoz
It bugs me to no end when he completely undermines his whole experiment with his closing statements. If your experiment discovered that there is no discernible difference between the two cooking methods, just make that conclusion. No difference is completely OK, and not only a valid result, but a respectable one. However, when you come to that conclusion, and then say that the only reason to thaw your steaks before searing them is to save time, you place emphasis and preference to a method that you just demonstrated had no difference to the other. What is the point of the experiment if you can't shake the personal preference you had coming in?
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It bugs me to no end when he completely undermines his whole experiment with his closing statements. If your experiment discovered that there is no discernible difference between the two cooking methods, just make that conclusion. No difference is completely OK, and not only a valid result, but a respectable one. However, when you come to that conclusion, and then say that the only reason to thaw your steaks before searing them is to save time, you place emphasis and preference to a method that you just demonstrated had no difference to the other. What is the point of the experiment if you can't shake the personal preference you had coming in?
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Kyle Uhlig
I wonder how long the same method would be if you did it sous vide rather than baking. You'd get the circulation and submersion from the thawing method, but cook it to just medium rare then sear it. It probably depends on the strength of the circulator. My Joule would probably take a while to get the water back up to temp vs one of the commercial tub style immersion circulators. Granted, I could set it to 50 degrees higher then drop the setting to the right temp when sticking the steak in which would help with the initial temp drop from plopping a meatcicle into the water.
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I wonder how long the same method would be if you did it sous vide rather than baking. You'd get the circulation and submersion from the thawing method, but cook it to just medium rare then sear it. It probably depends on the strength of the circulator. My Joule would probably take a while to get the water back up to temp vs one of the commercial tub style immersion circulators. Granted, I could set it to 50 degrees higher then drop the setting to the right temp when sticking the steak in which would help with the initial temp drop from plopping a meatcicle into the water.
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Jim Henline
Rinse off the steak with some water real fast to remove the majority of the ice crystal, then pat dry with a paper towel and sit in the fridge for 10 minutes, while you get your pan ripping hot to sear it. The fridge pulls the remaining moisture off the steak and then you can sear before cooking. Or, just vac seal the damn thing, keep it in your freezer, toss it in your Sous vide machine 3 a little after lunch and by dinner your steak is perfectly thawed, cooked and ready to be seared as soon as you take it out of the bag.
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Rinse off the steak with some water real fast to remove the majority of the ice crystal, then pat dry with a paper towel and sit in the fridge for 10 minutes, while you get your pan ripping hot to sear it. The fridge pulls the remaining moisture off the steak and then you can sear before cooking. Or, just vac seal the damn thing, keep it in your freezer, toss it in your Sous vide machine 3 a little after lunch and by dinner your steak is perfectly thawed, cooked and ready to be seared as soon as you take it out of the bag.
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Leo Joey
I tried something the other day, I dont know if it was just a fluke but I took an eye fillet out the freezer, put it in the microwave for a few minutes before deciding to put in the oven for 30ish mins, then it went on to an extremely hot pan for 5 minutes each side and I've _never_ had meat this juicy. it was overdone but still BURSTING with some kind of liquid. Was it the water that stayed behind longer because it had been frozen?
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I tried something the other day, I dont know if it was just a fluke but I took an eye fillet out the freezer, put it in the microwave for a few minutes before deciding to put in the oven for 30ish mins, then it went on to an extremely hot pan for 5 minutes each side and I've _never_ had meat this juicy. it was overdone but still BURSTING with some kind of liquid. Was it the water that stayed behind longer because it had been frozen?
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S.P.A.R.T.A. Fishing
I just set the frozen steak on the counter just long enough to let the surface ice crystals melt. Then dry it off with a paper towel and grill or sear in the pan as usual. The cooler inside temp helps me not over cook it if it's a thinner cut while waiting for the nice crust to form on the outside. Takes all of a few minutes, no hours of waiting.
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I just set the frozen steak on the counter just long enough to let the surface ice crystals melt. Then dry it off with a paper towel and grill or sear in the pan as usual. The cooler inside temp helps me not over cook it if it's a thinner cut while waiting for the nice crust to form on the outside. Takes all of a few minutes, no hours of waiting.
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Doing the Homework
I think you look so disconcerting because you're so close to the camera you're slightly cross eyed. This isnt necessary but moving the camera away from you a foot or so might alleviate that. Though at this point it's a stylistic touch that sets your videos apart.
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I think you look so disconcerting because you're so close to the camera you're slightly cross eyed. This isnt necessary but moving the camera away from you a foot or so might alleviate that. Though at this point it's a stylistic touch that sets your videos apart.
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Philip Fahy
Could you add the frozen steak to a pan without oil? Then add the oil. It's typically better to add oil to water than the other way around. And the icy exterior of the steak should stop it from immediately sticking. Might have to move it around a bit to oil it up.
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Could you add the frozen steak to a pan without oil? Then add the oil. It's typically better to add oil to water than the other way around. And the icy exterior of the steak should stop it from immediately sticking. Might have to move it around a bit to oil it up.
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brunonator
I just toss it in a bag, kind of like sous vide. I place it in with the bag at low temperature in a pot with water for an hour. I discard excess fluids and toss directly on a pan. Perfectly cooked steak all the way through, very hard to screw up (burn/undercooked)
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I just toss it in a bag, kind of like sous vide. I place it in with the bag at low temperature in a pot with water for an hour. I discard excess fluids and toss directly on a pan. Perfectly cooked steak all the way through, very hard to screw up (burn/undercooked)
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Lil YungPeePee
I prefer to take my cow and let it freeze to death in the icy waters of Antartica. Chop it up with a seasoned crop harvester. Then shoot it into the sun to get that crispy, delicous sear that I'm looking for.
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I prefer to take my cow and let it freeze to death in the icy waters of Antartica. Chop it up with a seasoned crop harvester. Then shoot it into the sun to get that crispy, delicous sear that I'm looking for.
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