Steak-Cook when thawed or frozen?

[Gooch1034]

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!

 

[4down20]

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

 

[Used 2 B Hu]

Man Card Status:

REVOKED

 

[Mr. Tacoma]

I'll pan sear a tenderloin filet but certainly not frozen.

 

[4down20]

I had an aunt that could fry steak real well, but most fried steaks aren't near as good as grilled.

 

[Manster7588]

Steaks should be thawed and room temp before Grilling or Broiling.

 

[Forty_Sixand2]

room temp, kosher salt, seres on cast iron pan, 1 min on each side (do not touch), 3 min in the oven on broil to finish, sit for 8 min before cutting.

Easy peasy, rare.

 

[HuskerInSecLand]

Did he just stick that beautiful steak in an inch of hot grease? Who the hell would do something as horrific as fry a steak? Where'd he learn to cook? Mickey D's?!!!

If you got a chicken finger mindset please stick to chicken fingers.

 

[Brasky]

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!

It's insane how complicated people want to make cooking a steak. It's not hard, it's not complicated, and when you try and make it look complicated you're just showing your insecurity as a cook.

It's SIMPLE.

 

[Gooch1034]

Cant wait to run into the 1st jackass who saw this video and tell me that is how it should be done. It WILL happen and I wont be able to do or say anything other than

 

[DetroitFan*]

When I grill a steak, I always worry about the muscle fibers in it...

What a bunch of hooey!

 

[broncosmitty]

Ive baked, grilled and pan fried steak when frozen. When drunk/high as shit. Edible, but not ideal.

Broiled steak is very good in the winter. Especially when highly seasoned. (Slit in a little garlic... little olive oil dribbled over the top...) But the real purpose is heating the house.

 

[williewilliejuan]

Room temperature. Salt. Pepper. Fire.

Rest and eat.

 

[Mr. Tacoma]

Cant wait to run into the 1st jackass who saw this video and tell me that is how it should be done. It WILL happen and I wont be able to do or say anything other than

You're in the business right Gooch? How many times have you been lectured on the "right way" to do something by some puke who watches the Food Network and has never set foot in a professional kitchen?

Only cooks understand that pain.

 

[Gooch1034]

You're in the business right Gooch? How many times have you been lectured on the "right way" to do something by some puke who watches the Food Network and has never set foot in a professional kitchen?

Only cooks understand that pain.

That has happened more times than I can remember and at this point in my life, I get really pissed off about it. It really is painful to watch. Every single time it happens, I say to myself "This jackass has no idea how stupid he sounds right now." Seems like kitchens are full of these types nowadays. I don't do everything perfect but I try the best I can.

Many years ago I was looking for a Sous Chef job and I applied to this well known classy steak house that everyone was always talking about. I went through the interview with the "chef" and she offered me the job. I always ask if I can come in and observe a shift before I accept a job to ask questions and see how things are done. She agreed and so that very evening, I was in the kitchen observing. Long story short, I watched her make Mornay Sauce with Velveeta and heavy cream but the real kicker was I saw her(the chef) working the grill and cutting open every single steak that came off that grill with a paring knife to check the temp right before she plated. Prime graded beef is all they serve. She saw me watching and shrugged her shoulders and said "Well, it's the only way to know for sure."
I turned around and walked out and never looked back.

I am no Gordon Ramsey and I don't pretend to be but I have standards but any respectable kitchen would fire anyone who cuts open a steak to check the temp. Especially prime beef. Nothing like buying a very expensive filet that's bleeding out from the 2" stab wound you didn't make.

 

[Mr. Tacoma]

That has happened more times than I can remember and at this point in my life, I get really pissed off about it. It really is painful to watch. Every single time it happens, I say to myself "This jackass has no idea how stupid he sounds right now." Seems like kitchens are full of these types nowadays. I don't do everything perfect but I try the best I can.

Many years ago I was looking for a Sous Chef job and I applied to this well known classy steak house that everyone was always talking about. I went through the interview with the "chef" and she offered me the job. I always ask if I can come in and observe a shift before I accept a job to ask questions and see how things are done. She agreed and so that very evening, I was in the kitchen observing. Long story short, I watched her make Mornay Sauce with Velveeta and heavy cream but the real kicker was I saw her(the chef) working the grill and cutting open every single steak that came off that grill with a paring knife to check the temp right before she plated. Prime graded beef is all they serve. She saw me watching and shrugged her shoulders and said "Well, it's the only way to know for sure."
I turned around and walked out and never looked back.

I am no Gordon Ramsey and I don't pretend to be but I have standards but any respectable kitchen would fire anyone who cuts open a steak to check the temp. Especially prime beef. Nothing like buying a very expensive filet that's bleeding out from the 2" stab wound you didn't make.

Cutting into any piece of meat that hasn't rested is an unforgivable crime against nature. Temping steaks by cutting them open? Now that is bush league. I'd have walked too.

 

[Gooch1034]

Cutting into any piece of meat that hasn't rested is an unforgivable crime against nature. Temping steaks by cutting them open? Now that is bush league. I'd have walked too.

To this very day, every time I see one of their billboards, I just shake my head. The worst part of it all is that place is packed almost every night.

 

[Nosferatu]

I think the correct title for that woman Gooch would be cook not chef.

 

[romeo212000]

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.

 

[beardown07]

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


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