The Food and Wine Hedonist

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How to Cook a Frozen Steak

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 –

frozen steak


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.

frozen steak searing

5 – Put Dumbo on a rack over a sheet and place the whole deal inside the oven.

frozen steak seared

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.

frozen steak sliced



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.

frozen steak close-up




How do you like your steaks?   What’s the biggest steak you’ve ever eaten?


About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

9 comments on “How to Cook a Frozen Steak

  1. Go Jules Go
    July 14, 2015

    I never would have thought that would work with a completely frozen beef Dumbo! Amazing.

    I like my steak almost-still-grazing rare. I tend to have better luck ordering ‘rare’ than I do ‘spicy’ in terms of being taken seriously.

    • thefoodandwinehedonist
      July 14, 2015

      Yeah, I like it moo-ing, too. I’ve given up on spicy outside of 1-2 Thai restaurants that know me.

  2. safifer
    July 14, 2015

    I have an extra thick rib eye that had to be frozen because of extenuating circumstances. This sounds like the way to cook it.

  3. mrsugarbears
    July 14, 2015

    Depends on the piece of meat, but overall, I’m a rare-to-medium rare girl when it comes to my steak. 🙂
    I’m very impressed that you pulled this off with such a fat piece of beef. Hats off to you sir.

  4. wanderingglutton
    July 14, 2015

    This looks amazing! I also like mine rare enough to have to stab it with my fork to keep it from moving around the plate on its own.

  5. Pingback: Why Do People Love Steakhouses? | The Food and Wine Hedonist

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This entry was posted on July 14, 2015 by in Cooking and tagged , , , , .
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