TIP OF THE DAY: Cook Frozen Steaks
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A tip just heard on the Today Show: A Cook’s Illustrated taste test on cooking frozen versus thawed steaks. Conventional wisdom is that frozen meat should be thawed before cooking. But when testing frozen versus thawed strip steaks on the grill, the Cook’s Illustrated test showed that, while they took longer to cook, the frozen steaks were better: juicier and more evenly cooked. The technique also produced less overcooked meat, specifically the so-called “gray band” near the seared edge. Here’s the step-by-step: 1. PREHEAT oven to 275° (135°C). 2. FILL a skillet with 1/8″ oil and heat. 3. SEAR meat until browned, about 90 seconds per side. 4. TRANSFER meat to an oven safe wire rack, set upon a rimmed baking sheet. 5. COOK in the oven to desired doneness, 18 to 20 minutes for a 1-inch-thick steak. |
 But will it work on the grill? Try the test yourself. Photo of Porterhouse steaks courtesy Omaha Steaks. |
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Here’s the original article, along with a video. So try it yourself—not just with steaks but with burgers and other frozen meat and fish. And then, see how it works on the grill, and let us know. |
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