I've stumbled on a few articles that talk about cooking frozen steaks and saying that it's better to cook them from frozen instead of thawing. Here's a few:
I have a 26" Weber kettle with a Slow N Sear XL. Doing the sear up front should be no problem with a chimney full of hot charcoal in the Slow N Sear. I am assuming I would just move the steaks to the indirect side after the sear and put the lid on (after putting a thermometer probe in the steak). I am afraid that after closing the lid, the grill will get too hot to finish the steaks off slowly enough. Some of the articles call for finishing the steaks in a 275 degree oven. I'm pretty sure the kettle would get hotter than that with a full chimney in the Slow N Sear. Some ideas/questions about the slow part of the cook after the sear:
- https://www.cooksillustrated.com/how...-frozen-steaks
- https://www.epicurious.com/expert-ad...frozen-article
- https://www.americastestkitchen.com/...-frozen-steaks
I have a 26" Weber kettle with a Slow N Sear XL. Doing the sear up front should be no problem with a chimney full of hot charcoal in the Slow N Sear. I am assuming I would just move the steaks to the indirect side after the sear and put the lid on (after putting a thermometer probe in the steak). I am afraid that after closing the lid, the grill will get too hot to finish the steaks off slowly enough. Some of the articles call for finishing the steaks in a 275 degree oven. I'm pretty sure the kettle would get hotter than that with a full chimney in the Slow N Sear. Some ideas/questions about the slow part of the cook after the sear:
- Should I close the vents down most of the way or all the way? Will this make for bad smoke?
- Should I put a big old drip pan of cold water on the indirect side with the steaks to sink a bunch of that heat?
- Should I remove the cooking grate and put the steaks on the charcoal grate on a cooling rack? I've read the temps are much lower on the charcoal grate when using the Slow N Sear.
- Should I fire up the pellet grill and finish them off there?
- Should I just put the lid on and do nothing else except monitor the steak temps?
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