Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Best way to cook frozen steak?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • mgaretz
    commented on 's reply
    No I seal, sous vide then sear. Usually really seal, freeze, then later sous vide from frozen then sear.

  • _Keith
    commented on 's reply
    Are you saying: sear it, seal it, sous vide it? (Assuming that we are starting with a frozen steak)

  • mgaretz
    replied
    The more I think about it, the more I'm worried that the outside will be over cooked by the time the center reaches the target. Not a problem with sous vide because the outside is the inside temp.

    Leave a comment:


  • mgaretz
    replied
    Looking around the web for something similar to the temp probe that could be inserted into the steak before being frozen, US size 6 knitting needle is about the perfect diameter and has a pointy end. Down side is they're a bit long, but they could be cut easily.

    Leave a comment:


  • _Keith
    commented on 's reply
    I wasn't thinking of this as a better way to cook steak, but rather a better way to cook steak that you had to put in the freezer for whatever reason. For example, my wife's grandmother frequently sends us Omaha Steak packages.

  • mgaretz
    replied
    An oiled rod... hmmm. I'd want it to be stainless or food grade plastic.

    Leave a comment:


  • docblonder
    replied
    Use a drill, or try something like this: http://tinyurl.com/ltjdgbt

    Leave a comment:


  • mgaretz
    replied
    It would be cool to smoke from frozen to a specific IT then do a reverse sear, like what I do now with sous vide, but with the smoker instead. The problem is that if the steak is frozen, you can't insert the temp probe before you put it in the smoker. So what we need (are you listening research team?) is a time chart of thickness to thawed (enough to get the probe in) at 180/225F smoker temps. So if I have a one inch thick steak, I can set my smoker to 225F and know that in 25 minutes (for example) it is thawed enough to insert the temp probe in the middle. That way I don't have to keep opening up the smoker to check - I only have to open once.

    Leave a comment:


  • FLBuckeye
    commented on 's reply
    Have you tried the reverse sear technique exactly as MH has advocated? You can't get the wall to wall doneness when you sear up front

  • grantw
    replied
    He did say fresh steaks had better texture, my two cents is do it the way we have been. I still prefer the sear first method as well

    Leave a comment:


  • _Keith
    started a topic Best way to cook frozen steak?

    Best way to cook frozen steak?

    I found this Cook's Illustrated video very interesting. I'm wondering if there are ways we can work with these findings when smoking. Does the sear in front block the smoke flavor? Would searing in the rear render the whole exercise pointless?

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here
2024 Weber Contest