Steak-Cook when thawed or frozen?

[WizardHawk]

Why not cook ribeye's on a grill? I do them fairly often and they are fantastic.

Flame up beardown? I take it you don't have a lid for your grill?

I always grill any meat 2 zone with coals as close to the grate as can be. The thicker the cut, the longer it sits on the side with no coals under it with the lid on to finish cooking. Love some quality 1.5 - 2 inch cuts seared and baked on the grill imparting all that subtle smokiness into the flavor profile. Even when it's on the coal side I still have the lid down. Impossible to flare up when you don't have the extra oxygen.

I'm not saying I don't pan sear. That's more of a winter thing to me and you can't go wrong with one prepared that way, but spring/summer it's on the grill and it's damned good.

 

[beardown07]

Lid or not,the high fat content burns off and creates either fire or smoke, neither of which is good.


I'll grill em' once in awhile, because I love meat over fire, but I gotta babysit em' and I just like the ribeye in cast iron. More meat-to-surface content en sech

 

[HizzleRocker]

You smoke the meat (room temp) on way low heat - on the grill. If you don't have a smoker box on your grill - make one. Put hickory or mesquite wood chips (soaked for 20-30 minutes in water first); Put chips in tin foil on top of one of the burners. Cook steak for 10 minutes on far side of grill, away from the chips, getting indirect heat only. Do not put steaks over a lit burner at this point - just smoke it.

After a good smoke - turn the burners up basically all the way. Let em catch fire even. Just sear the living shit out of them for 2-3 minutes each side.

You will have a steak, full of good smoke, with a great char on the outside, and medium rare on the inside. Why would you take something so wonderful as that and cook it frozen in oil?

 

[Agent Orange]

I have a hard time taking anyone who fries or bakes a steak seriously.

You can cook steak without a grill?

I've actually never made steak without a grill.

 

[4down20]

Ribeyes flame up on the grill. Prefer the cast iron for em.


Sorry romeo, but marinades on a ribeye? jk whatever suits ya

Why does your ribeye flame up on the grill? You cooking them too long?

How to grill a good steak.

Step 1: Let get room temperature.
Step 2: Add salt and pepper.
Step 3: Get grill to very high heat(I like gas, but whatever floats your boat, my initial heat is 700).
Step 4: Put steak on grill.
Step 5: Time for 1 minute and 30 seconds. Rotate steak 90 degrees.
Step 6: Time for 1 minute and 30 seconds, flip.
Step 7: Time for 4 minutes, take off grill.
Step 8: Wait about 3-5 minutes for the meat to relax.
Step 9: Eat.

Perfect medium rare every time. No trouble with flame ups, and even on the rare occasions it does happen, spray it down with a water bottle. But it's not a hamburger, so it doesn't happen very often for me and I get the fattest most marbled steaks I can find.

If you consider the less than 10 minutes it takes to grill a steak "babysitting", then you don't deserve that delicious steak.

 

[Mondo Jay]

I marinate meat in a big freezer bag with a little olive oil, garlic, balsamic, salt, pepper and sometimes rosemary. I love to pan sear (normally Ribeye, last night a NY Strip) for about 30-45 seconds a side, then I bake at 350 degrees for about 10 minutes (steak wrapped in tin foil). Steaks are usually 14-16 oz. MRare every time. I like the foil as it captures all the juices and I can pour over steak after resting.

I started doing this a few winters ago when I couldn't get my BBQ lit outside. I almost never use my BBQ for cooking steaks anymore. I do use it for burgers and the tin foil is a must. Keep all those fatty juices on the meat. Makes cleanup a snap.

 

[WizardHawk]

Lid or not,the high fat content burns off and creates either fire or smoke, neither of which is good.


I'll grill em' once in awhile, because I love meat over fire, but I gotta babysit em' and I just like the ribeye in cast iron. More meat-to-surface content en sech

I swear I never have flare ups even with ribeye and I will only cook on charcoal (hate gas).

I fire mine up with a large chimney filled above the top slightly and wait until all coals have some ash on them. Super hot. And the only time I ever get flames is with particularly fatty burgers if I keep the lid open too long while they are dripping and putting the lid on knocks it out. Just doesn't happen.

I will add that I only use natural lump or natural hardwood briquettes (stubbs for example). I won't cook steak over that kingsford bullshit. It does make a difference. The natural stuff has no filler/binders and burn hotter. Not sure that has any impact on flame ups, but I just don't have those issues.


To get back on the intended topic of the thread though, you'd have to be a fucking retard to do anything with a frozen steak and it's as much about freezing the meat to begin with as not cooking it after it has thawed. It's not impossible to have quality frozen meat, but most frozen meat isn't flash frozen. The faster it is frozen the smaller the ice crystals and the less damage to the meat occurs. And I've never even heard of a chef worth their salt not slow thawing quality meat. Doing so also minimizes crystal damage and allows the re-absorption of lost fluid in the freezing process.

Can't say I've ever cooked a frozen steak to begin with. Only dealt with any sort of frozen meat years ago when I was a chef. Only work with fresh. Try to buy our meat from local meat markets and ask for fresh cuts when we buy it. All of our steaks are grass fed local meat.

Take that back, I've cooked frozen burgers when you have a big event with lots of kids and don't want to waste the time on forming your own patties for them. Nothing beats grinding your own though.

 

[beardown07]

OK, I NEED TO CLEAN MY GRILL, ALRIGHT!?? SHEESH...



It'd be even better if I actually seasoned it en sech once in awhile too.

 

[Bunkamania]

I prefer the wrap it in tin foil and put it in the microwave method the best.

 

[Sleepy T]

Deep frying steak.... Seriously!

I cook mine like 4down20 (above). Room temp.. Ribeye.. A simple short sear on very high heat, rotating for grill marks. Simple seasonings, salt, pepper, and oil, occasionally a rub or marinade.

Now, on occasion, if I have plenty of time and beautiful thick ribeye cuts, I will make a cowboy steak. Rub with a little veggie oil and mesquite rub, smoke (I use mesquite) for about 2-3 hours on low heat (150ish), finish with a quick sear (a minute each side) on high heat to seal it all in. An awesome medium rare.

And oh yeah, if I see someone using steak sauce or A1 on a nice steak... It makes me to force feed it to them "Seven" style.

 

[4down20]

I don't even grill my ribeyes any more.

Marinate steaks in whatever your poison is. (Daddy Hinkles for me)

Heat cast iron skillet in broiler on high for about 20 mins with just enough oil in the pan to coat the bottom.

Turn burner on high and place hot skillet on burner.

Sear ribeyes for 1' each side then place in broiler for 2' each side

Let rest (most important part) for at minimum 5 minutes.

Perfect medium rare each time.

I moved and don't have a grill again yet. I tried this method and I thought it was a waste of $15. Didn't have near the flavor.

I didn't marinate though.

 

[SlinkyRedfoot]

According to this guy, you should cook steaks straight out of the freezer? My opinion is it wouldn't work too well if the steak is cut about 1" or more? I am also not a big fan of basically deep frying the steak before putting it in the oven like he did. If its not a whole ribeye, char-grill it!

Personally, I leave steaks out for at least four and up to eight hours to make sure it's at room temperature.

That said, the folks at Cook's Illustrated are no joke, so I wouldn't poo-poo what this guy has to say. Like it or not, the laws of science to apply to cooking. It reminds me of sous vide cooking - sure, you're going to get perfectly cooked results every time, but it kind of takes the soul out of it. Much like a screw cap on a bottle of wine - I understand that, scientifically, it's a better closure, but you lose the romance of pulling the cork.

 

[SlinkyRedfoot]

I have a hard time taking anyone who fries or bakes a steak seriously.

That's ridiculous.

I could make you a porterhouse steak, fried in a cast iron pan with butter, bacon fat, garlic and oregano, then finished in the oven that would be so good, you'd want to smack your mama.

 

[Win TWINS!!!]

Who freezes steak?

 

[SlinkyRedfoot]

Who freezes steak?

Plenty of people. Someone who buys an entire butchered cow, for example.

 

[TxHeat]

never heard of such foolishness. It's well known you don't even grill a steak right out of the fridge.

 

[4down20]

That's ridiculous.

I could make you a porterhouse steak, fried in a cast iron pan with butter, bacon fat, garlic and oregano, then finished in the oven that would be so good, you'd want to smack your mama.

I'll take you more serious when you can recognize the best cut first.

 

[Center Ice]

Always enjoyed watching Ramsay cook. He makes it look easy. I tried his recipe for meat loaf. Absolutely fan fucking tastic!!

 

[Gooch1034]

Personally, I leave steaks out for at least four and up to eight hours to make sure it's at room temperature.

That said, the folks at Cook's Illustrated are no joke, so I wouldn't poo-poo what this guy has to say. Like it or not, the laws of science to apply to cooking. It reminds me of sous vide cooking - sure, you're going to get perfectly cooked results every time, but it kind of takes the soul out of it. Much like a screw cap on a bottle of wine - I understand that, scientifically, it's a better closure, but you lose the romance of pulling the cork.

The method this guy cooked the steak wasn't a way I would prefer to cook a steak. The "science" of that process may work out in that scenario but most don't cook steak like that. Also, cooking a frozen steak like he did doesn't just retain more water but it keeps the fat from melting like a thawed steak. Fat helps transfer flavor and using the "fond" for a sauce is second to none. I would like to see him try that with a thicker cut of meat.

 

[SlinkyRedfoot]

I'll take you more serious when you can recognize the best cut first.

You have never heard of frying a steak in a cast iron pan, and you think whether or not you take me seriously is of any consequence to me? Laughable.