Reverse Searing Frozen Thick Steaks

[Scott White DVM]

Wanted to give feedback to those that replied to my original question.
Based on the responses, I decided to brine the steaks (1 1/2" NY strips) then vacuum pack and freeze. They had been frozen for about 3 weeks. I thawed the steaks in a water bath and then reversed seared these steaks as I normally do (oven to warm then Hibachi over brickets to sear).
The steaks turned out great, and honestly, my wife and I could not detect a real difference compared to the fresh steaks (cut from the same roast).
So, my approach will be to brine first, then freeze the steaks. Along with working well, this method cuts down on the amount of time needed just before the cook.
Thank you for everyone's responses.

[BigCountryQ]

I've never even thought of cooking frozen steaks. I've always thawed them first and then continued on with normal methods. I need to try this method of brining first and then low n slow from frozen. Thanks for this thread!

[vandy]

I have some NY strip steaks in the freezer right now that I dry brined for 24 hours before freezing them. When I am ready to cook these I plan on cooking them on the Weber right out of the freezer, when they get to around 110 degrees IT I will pull them off pat them dry then apply some pepper then take them back to the grill for a sear and when they are at around 130 IT rest them for about 10 minutes before we eat them.