When prime rib or strip steak roasts are on sale at our local grocery store, cutting the roast into steaks at home can reduce the cost to as much as 25% of the cost of an individual steak. That is hard to pass up.
The retail roasts at our store usually make four 1 ½ to 2 inch steaks. My wife and I prepare two of the steaks the day of or after purchase. Usually, I vacuum-package the two extra steaks, put in the refrigerator, and prepare in the next few days.
Clearly, steaks, particularly thick cut, are best not frozen. But, sometimes I need to freeze the steaks before their shelf life expires. There does not seem to be much information on line for how to reverse sear a frozen steak; Cook’s Illustrated has an article on cooking frozen steaks, but uses the sear then cook method.
So, I was interested in a recommendation for reverse searing a frozen thick steak.
And to Meathead himself -- I recently purchased your BBQ and grilling cookbook. THIS BOOK IS MARVELOUS. I prepare most of our evening meals and I enjoy doing so. Being from Texas, I am particularly passionate about the meat portion being just right. I like learning the scientific nuances of the Hows-and-Whys of the cooking, grilling, and barbecuing that I do. Your insight and scientific approach is a bull’s eye for me and the information is presented in a very readable and understandable way. More than any other meat cookbook, MEATHEAD has improved my knowledge and ability to prepare top-notch meats. Wonderful job – Thank You.
And, I appreciate the work you and staff put into your website, also. Great accompaniment to the book.
The retail roasts at our store usually make four 1 ½ to 2 inch steaks. My wife and I prepare two of the steaks the day of or after purchase. Usually, I vacuum-package the two extra steaks, put in the refrigerator, and prepare in the next few days.
Clearly, steaks, particularly thick cut, are best not frozen. But, sometimes I need to freeze the steaks before their shelf life expires. There does not seem to be much information on line for how to reverse sear a frozen steak; Cook’s Illustrated has an article on cooking frozen steaks, but uses the sear then cook method.
So, I was interested in a recommendation for reverse searing a frozen thick steak.
And to Meathead himself -- I recently purchased your BBQ and grilling cookbook. THIS BOOK IS MARVELOUS. I prepare most of our evening meals and I enjoy doing so. Being from Texas, I am particularly passionate about the meat portion being just right. I like learning the scientific nuances of the Hows-and-Whys of the cooking, grilling, and barbecuing that I do. Your insight and scientific approach is a bull’s eye for me and the information is presented in a very readable and understandable way. More than any other meat cookbook, MEATHEAD has improved my knowledge and ability to prepare top-notch meats. Wonderful job – Thank You.
And, I appreciate the work you and staff put into your website, also. Great accompaniment to the book.
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