Need advice on frozen steak

[BBQPhil]

Thought I had steak in refrigerator but was left in freezer. 2 inch ribeye. I normally do reverse sear over wood on M grill. Need in 2 hrs. Can I use my Yoder to cook at say 275 and then sear on charcoal?

[STEbbq]

I don’t see why not. It will take longer to reach temp of course!

[HawkerXP]

+1

[smokenoob]

I would bag n soak in warm water for one hour, then cook

[WillTravelForFood]

(cough sous vide cough)

[IowaGirl]

I know I'm late to the party, but wanted to chime in anyway.

No sous vide or warm water required, unless you want to. Cooking steak, especially a thicker one, from frozen works really well.

There's a nice thread on AR about this. I'll look for the link. I also found this article helpful -- https://blog.thermoworks.com/beef/pe...teaks-freezer/

[IowaGirl]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1119902-cooking-a-frozen-steak-on-a-weber-kettle

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/842707-darn-that-s-cold

[bbqLuv]

Good to know, You done good.

[smokenoob]

interesting!

[BBQPhil]

Thanks, great article. I ended up putting the steak in the Yoder set to 250F and removing it when internal was 110F about 50 minutes later. I then seared over charcoal using an M16 grill. The steak looked much the same as if I had defrosted it, but taste was not as good and a bit more chewy. Some of it could have been the meat. It was the Creekstone special whole prime, cut into steaks. Not the primest of prime.

[RonB]

This calls for an experiment. Ya gotta defrost one and leave one frozen from the same clod. Then cook both to the same internal temp and rest. Then sear them both and compare.

[glitchy]

I’ve had that too, but also had some really good steaks from frozen. I think in some cases it’s definitely the cow. Thawed and dry brined definitely seems to lead to more consistency, but when planning ahead fails a so so steak is better than a lot of alternatives.

[Troutman]

The problem with cooking from frozen is although it obvious works, you miss out on the dry brine. I’ve done both and the dry brine has a better flavor and drier surface promoting better searing. Salt penetration makes all the difference for all my proteins.

That said glad you were able to cook from frozen. The way to go when time doesn’t allow otherwise.