I just received this article from Thermoworks about grilling steaks straight from the freezer, so I naturally had to ask if anyone here has done it, and what did you think about the resulting steaks?
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Anybody try grillin' frozen steaks?
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Never dunnit with streaks, but have with burgers many times and I could never tell the slightest difference vs thawing first and cooking. It was more convenient in the case of burgers for sure. From T-works' email it appears the same holds true for steaks.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
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Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I've done tons of frozen burgers. Especially when I've bought the pre-made, frozen patties at Costco. I know, I know, don't beat me up, I was cooking burgers for like 40 people. But that worked pretty well to just throw the frozen burgers straight on the grill.
Never tried it with anything else, though.
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Founding Member
- Aug 2014
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Founding Member
- Jul 2014
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
If you can take a frozen burger from the freezer straight to the grill there's no reason why you can't do the steak the same.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Okay, I may just have to try this. If I can go from frozen solid to beautiful medium rare in 35-40 minutes on a NY Strip I'm gonna be pretty happy :-)
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- Mar 2015
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- Wenzhou, China
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- Use indirect heat with a two-zone fire setup
- The steaks need to be thick
- Temperature tracking with an instant-read thermometer like the new faster ThermoPop®.
Moreover I thought when you freeze meat, water turning to ice enlarges and bursts the cell walls of the internal structure of the meat, making it less tasty.
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I read the same article and tried it tonight. The Thermopen article directions were to sear at the beginning. I sear in the rear but this time I did a light sear at the beginning using grill grates. I then moved the steaks to the indirect side of the grill for about 35 mins at about 250 degrees finishing with another sear.
The results were great and indistinguishable from cooking thawed steaks. I cooked a Snake a Rivers Farms filet for the wife and ate a Double R Sirloin. I had tried both a couple weeks back cooking once the steaks were thawed.
I will certainly cook them the same way again.
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When I cooked on a gasser, we always cooked frozen ribeye (1.5"-2" thick). My butcher told me to let the grill get to Mach 10 then sear both sides, turn the gas down to its lowest setting and let her go. It will take a while but great juicy medium rare steaks. Or so I thought...
Once educated by this site and #MeatheadTheBook on the benefits of dry brining I don't think I will ever intentionally cook a frozen steak again. Dry brining is simply magic and the results are significant when you add a reverse sir, in my opinion.
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Thanks for posting this topic and the link to the article. It never occurred to me that cooking a frozen steak was possible so I tried it straight away. I've now cooked frozen ribeye's over lump the last two nights and the results were very good.
What strikes me about this method is that since the sear takes a good 12-15 minutes there is more leeway in the time it takes to over sear. Of course it will take practice but with a normal reverse sear sometimes it's only a matter of seconds to go from beautiful to burnt when searing over very hot coals. The frozen method seems more forgiving.
Also since the end of the cook is slow and indirect there is less chance of overcooking. The temp of the steak is moving up slower than with a reverse sear and there is less carry over cooking. So I'm less likely to miss my target temp.
There is still more testing to do but I'm thinking that if I have thawed steaks I will cook them the conventional way. But if I have frozen steaks I won't bother thawing them. I don't think I'd freeze a steak on purpose to cook it if I didn't have to. But that may change.........Also when I'm going to freeze steaks for later I will dry brine them for maybe a day before I freeze them.
I'm going to try and post some pics of last nights eye of ribeye but I'm new here so maybe it won't show. I'm definitely impressed with how even the doneness is from top to bottom on these cooked from frozen steaks. Unfortunately I didn't take pics the first night and I think which turned out better looking.
Thanks,
Mark
Doesn't look like the pics are going to show. I will look into this when I have more time........
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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That's one great looking steak. You have a non-existent gray ring around the outside of the steak, and the inside looks perfect to me.
As far as posting photos, try posting directly from your hard drive - not through a service like photobucket.
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