Frozen Steak

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Gonna Smoke

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Sep 19, 2018
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Looking through my freezer and I found a 2" thick frozen ribeye from November 2020 that had been "lost", funny how that happens sometimes in a chest freezer. Anyway, I set it out this morning to thaw for supper, but after 5 hours, it was still mostly frozen so with the inspiration of SmokinAl SmokinAl and his frozen ribs https://www.smokingmeatforums.com/threads/had-to-try-this-frozen-ribs.313381/, I thought I'd try his technique with a steak...

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Course salt and fresh cracked black pepper and on the grill for a reverse sear and then directly over the hot coals. After about an hour I pulled it...
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It took about an hour and I expected it to take longer. I wasn't keeping a good eye on it so it's a little over cooked for our tastes, lesson learned but...
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Should've watch it a little more closely and moved it over the coals at about 115℉ internal and then the rest, but more importantly was that Al's technique worked for a mostly frozen steak...
 
Looks great, a little over what I like, but I understand loosing track for sure, and perfect for my wife! Great work!

Just to verify, you put the steak over direct heat or onto the coals? I was just reading about a “cowboy” steak where they put it directly on the wood coals instead of a grate over the coals. It’s fascinating to me, thinking about trying it.
 
Looks good! Maybe a bit over but glad you tried and shared with us! I'm sure many more will try now.

Ryan
 
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Looks great, a little over what I like, but I understand loosing track for sure, and perfect for my wife! Great work!

Just to verify, you put the steak over direct heat or onto the coals? I was just reading about a “cowboy” steak where they put it directly on the wood coals instead of a grate over the coals. It’s fascinating to me, thinking about trying it.
Jed, I put the steak off to the side of the heat until it had gotten up to around 125℉ and then directly over the coals to get a sear. Should have moved it at around 115℉, but it was a nice afternoon here and we're all in the yard. Myself and my wife were playing with our granddaughters and before I realized it, the temp had gotten above where I wanted it. It probably was done in 45 minutes maybe...
 
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Thanks so much for sharing this Charles. It's nice to know I can just grab a steak and get it going with no prior thought. One thing I will say is that with the steak still being frozen it affords you the opportunity to get a great char on it without fear of it getting over cooked. You maybe over shot the temp by a bit but heck, we all do that on occasion. Still though, I love the concept and the steak still looks darned good. Well done my friend.

Robert
 
Nice job Charles!
The steak looks tasty!
As a side note I just put a rack of frozen BB’s on the Lang!
Al
Thank you, Al, and thank you for the inspiration. When the steak wasn't thawed, I immediately thought of you and your frozen rib cook and thought, "Why not?"...
 
Thanks so much for sharing this Charles. It's nice to know I can just grab a steak and get it going with no prior thought. One thing I will say is that with the steak still being frozen it affords you the opportunity to get a great char on it without fear of it getting over cooked. You maybe over shot the temp by a bit but heck, we all do that on occasion. Still though, I love the concept and the steak still looks darned good. Well done my friend.

Robert
Robert, I will definitely keep this in my arsenal. I got distracted playing with the grands and let it get a little too done, but now I know. No more playing with the grands while cooking...🤣🤣. (You know that ain't gonna happen)
 
2" thick frozen ribeye
Looks good . Yup . One minute it's perfect , next minute it's just a bit over .
Nice cook though .
I've seen a couple episodes of Triple D where the owners did steaks from frozen , and just saw one with smoked Turkey breast . Guy asked him about not brining the breast . He said the secret is to start with half frozen
 
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So far the only meats "from frozen" that I have made were:
Chucky in the Sous Vide.
Burgers on the Weber Q.
Burgers in the Ninja Grill.

Bear
 
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Looks awesome to me, that is perfect doneness in my opinion, I don't like really rare meat.
I cook everything from fish to fowl to meat from completely frozen. A good friend that is a world class chef showed me that tip many yrs ago.

I actually think steaks and chicken turn out better cooked frozen than thawed, fish turns out the same either way to me.

Good job on that steak!!!

Dan.
 
Looks good . Yup . One minute it's perfect , next minute it's just a bit over .
Nice cook though .
I've seen a couple episodes of Triple D where the owners did steaks from frozen , and just saw one with smoked Turkey breast . Guy asked him about not brining the breast . He said the secret is to start with half frozen
This may become my preferred method, but just need to watch things a little more closely now that I know a little more. It's just a different mindset and will take some getting used to. Thank you...
 
Good looking "found" steak. Yeah a chest deep freeze is great for hiding stuff.
Jim
Thank you, Jim and yes, they are good hiding places for sure. I was actually in there looking for something else that I just knew was in there, which it wasn't. I think it was BrianGSDTexoma BrianGSDTexoma posted a freezer inventory app a while back. I need that...
Looks awesome to me, that is perfect doneness in my opinion, I don't like really rare meat.
I cook everything from fish to fowl to meat from completely frozen. A good friend that is a world class chef showed me that tip many yrs ago.

I actually think steaks and chicken turn out better cooked frozen than thawed, fish turns out the same either way to me.

Good job on that steak!!!

Dan.
Thank you, Dan. This may become a preferred cooking technique after some more trial and hopefully not too many errors...
 
So far the only meats "from frozen" that I have made were:
Chucky in the Sous Vide.
Burgers on the Weber Q.
Burgers in the Ninja Grill.

Bear
Bear, if it will work on burgers, surely it will work on steaks, chops, etc. Give it a try, I will be...
 
Thank you, Jim and yes, they are good hiding places for sure. I was actually in there looking for something else that I just knew was in there, which it wasn't. I think it was BrianGSDTexoma BrianGSDTexoma posted a freezer inventory app a while back. I need that...

Thank you, Dan. This may become a preferred cooking technique after some more trial and hopefully not too many errors...
It called Frizor. Its an android app and also PC.

When I add I use the mic to make it easy. Great app for us you have multiple freezers.

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