leave your inhibitions at the door
Now that it’s smack dab in the middle of grilling season, I think I’ve had a good dozen steaks in the past couple months. Nothing beats the flavor, aroma, texture – and even the sounds – of a nice hunk of beef cooked on the grill.
But what if you forgot to defrost it? Which I may or may not have done on occasion. And what if it’s a huge brontosaurus-sized porterhouse like this one –
Even when thawed, three-inch thick behemoths like that don’t do as well on the grill. By the time the middle gets to medium-rare, the surface and first inch below it are way overcooked.
I came across a method that solves both of these issues – frozen and gargantuan – and it doesn’t involve the grill. It produces perfect steaks and is foolproof. If it weren’t for the fact that I love the process of grilling, I’d make this my go-to method of cooking steak. It’ll be especially handy in winter because tending a grill in a parka and ski gloves is just not that fun.
The process is simple – take leviathan out of the freezer, sear it in hot oil, and then throw it in the oven. There are a few versions of this floating around, including one that calls on using a blowtorch for the initial sear. That will surely work, but I used up all my propane the last time I used my blowtorch.
When freezing Godzilla, make sure to pat it dry and put it on a baking sheet to get it as flat as possible. Once it freezes, you can put in a bag for longer-term storage. That initial freeze ensures that the whole surfaces will sear evenly. More importantly, it’ll reduce the amount of frost build-up that gets dangerous when you put it in the hot oil.
1 – Preheat oven to 200 F
2 – Season the Goliath aggressively with kosher salt and pepper
3 – Heat a cast-iron skillet for about ten minutes until super hot. With the size of this mammoth, I had to use my huge steel pan.
4 – Add canola oil and then set that monster in the skillet. Cook that side for a few minutes until it’s golden brown. I placed a smaller pan on top of it to make sure it was evenly-seared. Sear the other side before searing the edges.
5 – Put Dumbo on a rack over a sheet and place the whole deal inside the oven.
Depending on thickness, it’ll take anywhere between 30 and 60 minutes. Use a thermometer to determine doneness – 125 for rare, 135 for medium-rare, 145 for medium, and 165 for well-done.
Hopefully you’re not one of those who like well-done. Otherwise we got a problem.
My titan took closer to an hour and fifteen minutes.
6. Just like with any other steak, let it stand for a about ten minutes before slicing.
What I love most about this method is that the doneness is same from edge to edge. There’s no ring around the middle of it that’s overcooked.
How do you like your steaks? What’s the biggest steak you’ve ever eaten?