Cooking a frozen steak?
Throwing a frozen steak straight into the pan? Have you completely lost your mind?! Well, according to America’s Test Kitchen, a frozen steak actually tastes even better than one straight from the fridge. Mind. Blown.
Taking your steak out of the fridge half an hour in advance to come to room temperature is one of the first things you learn in the kitchen. It’s such a universally accepted idea that you no longer really question it. The cold meat would supposedly be shocked by the heat of the pan, and the meat would never cook evenly. I wrote before that this myth isn’t true, but cooking a frozen steak takes things one step further. Apparently, it really is a good idea.
Freeze it properly
What’s especially important is how you freeze the steak; as few ice crystals as possible should form on the meat. They work against browning, after all. If you freeze the meat properly, the outside will become just as crispy as when you cook a thawed steak. Another great benefit: because the meat is so cold, you get a thinner layer on the outside that is overcooked. A frozen steak also loses less moisture, resulting in juicier meat. Win-win!
Get cooking
So, did you forget to take that steak out of the freezer in time? No problem—just put it in the pan and you’ll have a delicious piece of meat!
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