Grilling Frozen Steaks a la Thermoworks.
Okay, so I got no input from anyone today on what to make for dinner. I had read an article on Thermoworks about grilling frozen steaks. I had two NY strips about 11/4" thick in the freezer. So all right dammit! I'm going to try this method out! I got a Char-Broil Halftime chimney full of coals going screaming hot and dumped it in the SnS. Once the grill was hot, the steaks were on, straight out of the freezer. At this point I was really nervous, because I didn't want to ruin $25 worth of steak.
Thermoworks recommended 10-14 minutes on the high heat side, followed by the cooler indirect side. Oh yes, before I forget, two zone setup is absolutely ESSENTIAL here. I went about ten minutes on high, and was not satisfied with the crust, so I went to 14 minutes, and I liked it.
Then it was over to the indirect side. This is when you season the steaks. I just used kosher salt and black pepper. I pulled mine at 132 IT. I meant to pull them earlier, but 132 was good. Thermoworks says you should only use kosher salt because it adheres better. I used it, but you can decide.
Results:
Excellent dark brown crust from edge to edge.
Inside was uniform pink from edge to edge.
Flavor and (surprisingly to me) texture were excellent!!
AND: most important to me: My wife took her first bite while I waited nervously outside the kitchen. I heard yum yum noises. And she said "this is really good!" And she is not a big steak person! SCORE!!
Notes:
1)this took way longer than I expected. Thermoworks said 30-40 minutes. It was over an hour.
2)This will probably not be my go-to method, but it DOES work, and produces excellent results.
3) This is best with steaks over 1" thick. The thickness allows you to get maximum crust outside without over cooking the inside.
4) I may be crazy, and it's not scientific, since I didn't measure, but it seems like the steaks lost less moisture cooking from frozen.
Give this method a try. You won't be disappointed!
Thermoworks recommended 10-14 minutes on the high heat side, followed by the cooler indirect side. Oh yes, before I forget, two zone setup is absolutely ESSENTIAL here. I went about ten minutes on high, and was not satisfied with the crust, so I went to 14 minutes, and I liked it.
Then it was over to the indirect side. This is when you season the steaks. I just used kosher salt and black pepper. I pulled mine at 132 IT. I meant to pull them earlier, but 132 was good. Thermoworks says you should only use kosher salt because it adheres better. I used it, but you can decide.
Results:
Excellent dark brown crust from edge to edge.
Inside was uniform pink from edge to edge.
Flavor and (surprisingly to me) texture were excellent!!
AND: most important to me: My wife took her first bite while I waited nervously outside the kitchen. I heard yum yum noises. And she said "this is really good!" And she is not a big steak person! SCORE!!
Notes:
1)this took way longer than I expected. Thermoworks said 30-40 minutes. It was over an hour.
2)This will probably not be my go-to method, but it DOES work, and produces excellent results.
3) This is best with steaks over 1" thick. The thickness allows you to get maximum crust outside without over cooking the inside.
4) I may be crazy, and it's not scientific, since I didn't measure, but it seems like the steaks lost less moisture cooking from frozen.
Give this method a try. You won't be disappointed!
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