How to Cook Beef Boneless Frozen Ribye

Frozen steaks can be the best tasting steak to ever come out of your kitchen. Not but is it juicier and more evenly cooked, but the slower cook time too provides a greater margin for mistake.

I grew upward with a completely underwhelming idea of a steak. Y'all know the ones, about as thick and shoe leather and just equally tender - medium rare consisting of a sparse pinkish line through the center; reminiscent more of a pregnancy exam kit than prime culinary fare.

Subsequently becoming an developed I was fortunate enough to travel the country and in doing so eat at some fairly nice restaurants. What did I notice? The steaks were huge! They were at least twice as thick as the steaks I was accustomed to eating and far more enjoyable. I never wanted to eat thin steaks once again.

Recently I got my hands on a quarter cow, which not only saves me a bunch of money past purchasing in majority, but I likewise got to provide all of the specifications for the butchering myself, which means I now have a freezer full of 1 ½" steaks waiting to do my behest!

Can you cook frozen steak?

Yes! Not only tin can you successfully cook a frozen steak, but when done correctly it is actually one of the best means to ready a perfectly seared juicy steak. Properly cooking frozen steak is also the well-nigh forgiving method considering it is cooked slowly to bring the interior to the platonic temperature, which also eliminates that overcooked greyness band of meat directly below the seared crust.

Thawing Steaks

The problem with a freezer full of frozen steaks is that they are, well, frozen! It takes some planning alee to thaw them out and take them ready for dinner. But have no fear, it is actually best to cook frozen steaks while they are withal rock hard? I'm serious.

Don't pre-thaw your frozen steaks. Here's why: When browning the steak in the pan the surface outside volition heat up sufficiently to form a nice crust while the inside stays dainty and common cold, preventing the residual 'graying' inside the meat nearest to the surface.

When you terminate the steak in the oven the interior will thaw and gently rut up to your desired temperature. Since the interior is heating upwards in the oven and not in the pan you will eliminate the greyness band of meat encapsulating your medium-rare goodness which ways a more tender steak and more moisture.

So how do yous practice information technology exactly?

How to Melt a Frozen Steak

(Printable recipe summary at the bottom)

Get together a couple of frozen steaks and get out your 12" pan (I recommend bandage iron) and add enough oil to embrace the bottom (~⅛"). Rut on high and lay your steaks into the pan.

Notation: Make sure there is non any noticeable ice on the steak or you will have a nasty flare upwardly. If so, let the exterior thaw slightly and pat dry out with a paper towel.

How Long to Sear a Frozen Steak

Cooks Illustrated, where I learned this pull a fast one on, recommends cooking at 90 seconds per side. For my gas stove information technology is closer to 2-3 minutes per side. Use your judgment and arrange time and rut accordingly. You don't desire a carbon-dated charred mess just you as well don't want the steak to come out grey. If the time is upward and information technology doesn't wait like it has browned sufficiently, simply put it dorsum in for a flake longer. Relax, you are burning meat. You should be good at that.

How to Bake Steak

Yous have your oven pre-heated to 275 degrees, correct? Ok good. When the steaks are done in the skillet, identify them on a wire rack sitting atop a baking sheet. Yous desire the steaks elevated on the wire rack so they melt evenly in the oven.  If they sit directly on the pan in that location will be more heat transfer to the bottom of the steak.

Now yous can flavor the steaks to your liking. I like to utilise my Steak Seasoning Rub recipe, or paint them with a steak marinade. (you can't really marinate a frozen steak, merely they notwithstanding gustatory modality great with the exterior brushed with a marinade)

At present place the baking sail in the oven and wait. How long? Well that depends on how well you want your steaks done and how thick they are. So that is going to vary. Figure 15 minutes – thirty minutes, although my 1 ½" steaks take up to an hour. Program for much longer if you incessantly have to keep opening the oven to check on them…

…which is why yous demand this:

Yeah, you need a digital meat thermometer. Using this allows you to pull your steaks out of the oven without ever one time having to open the oven door to cheque their progress. This is one of my favorite items in the kitchen and at under $20 there is really no alibi why everyone shouldn't have one. Say cheerio to safety chicken, ruined Thanksgiving turkeys and overcooked steaks. This one piece of equipment will result in more successful meals than annihilation else you can purchase.

Resting Steak

After the steak reaches your desired level of doneness, remove information technology from the oven and let it residual for 5 minutes. Why? Considering if you cut into it now the juices will come up running out and your steak won't be nearly as moist and succulent as it could be. You already put in all this attempt to make a corking meal, don't ruin it now.

• ▢

• ▢ ii Frozen Steaks
• ▢ Cooking Oil
• ▢ Salt and desired steak flavor enhancer see my recipe beneath

Marinade (optional)

• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon worcestshire
• ▢ ¼ teaspoon balsamic vinegar
• ▢ ¼ teaspoon high quality liquid smoke (don't permit BBQ diehards always talk you out of buying it)
• ▢ one teaspoon fresh ground pepper
• ▢ ¼ teaspoon chocolate-brown sugar
• ▢ ⅛ teaspoon onion pulverisation
• ▢ ⅛ teaspoon garlic pulverisation
• ▢ ⅛ teaspoon paprika (smoked is best)
• ▢ ⅛ teaspoon cinnamon
• ▢ Dash of salt

• Preheat oven to 275 degrees.

• Estrus 12" pan on high and add enough oil to thinly comprehend the bottom of the pan, approximately 2 tablespoons of oil.

• Sear each side of the steak for 90+ seconds, or until a brown crust forms. I recommend using a splatter screen to keep oil contained.

• Remove from pan and identify on wire rack over a baking sheet.

• Add desired steak seasonings, such as the marinade listed, and generously dust with salt.

• Insert oven thermometer inside the deepest part of the steak and identify in the oven for xv-xxx minutes, until it reaches your desired level of doneness. Opening the oven oftentimes will drastically increment cooking time. (Medium rare is 135 degrees)

• Remove from oven and let rest five minutes prior to cutting and serving.

Marinade

• Mix all ingredients together and castor on steak when putting it in the oven. Feel free to use a steak seasoning rub instead.

Important: Please apply common sense. If there are noticeable chunks of ice on the steak, allow information technology thaw slightly then the water ice is removed before existence placed in hot oil. Chunks of ice will turn into water, water will react violently with hot oil and splatter.

Serve these steaks with my Steak Fries recipe!

Calories: 536 kcal | Carbohydrates: 1 g | Protein: 46 chiliad | Fat: 39 thousand | Saturated Fat: 15 k | Cholesterol: 138 mg | Sodium: 118 mg | Potassium: 606 mg | Sugar: one 1000 | Vitamin A: 95 IU | Calcium: sixteen mg | Iron: iv mg

If you enjoyed reading How to Cook a Perfect Frozen Steak then you should probably like me on Facebook and follow me on Pinterest too. That's what I would exercise at least, considering if y'all don't get to know me but you still use my recipe information technology is kind of like taking candy from a stranger, and your mom taught you lot non to exercise that. Don't disobey your mom, subscribe to Fox Valley Foodie today.

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