Had this 3 lb'er in my freezer and decided to try cooking from frozen. Wasn't solid rock hard as I let it sit a little so I could get some rub on and get the probe in. Did it on my old Traeger at 375*, starting from internal of 25* it took about an hour to get to 125* when I took it off. It was closer to medium rare when I was shooting for rare, should have use two probes and one I used should have been not so much right in the "middle". Used Butcher BBQ's Steak and Brisket rub since I'd not tried it and added more cracked pepper. Was from Sam's and as good a rib-eye as I've had even though it was a just a bit over done for me.
My butcher swears by cooking from frozen when it comes to ribeye. He throws them on frozen, sears them then turns down the heat and lets em go for about 30-40 minutes and you get a nice rare, med/rare. I used to do that, then I found this site, and changed my life. But those frozen steaks were always delish!
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.
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