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Explore How to Cook a Frozen Steak (Without Thawing First) with 1,813,122 views, 33,569 likes, and 1,411 comments. Experience the impact of this video content that has captured audience attention.

Reverse searing is my preferred way of cooking a frozen-solid steak; no thawing required. Thanks to Skillshare for Sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: https://skl.sh/adamragusea3 Thanks again to Berry College student Andrew Roell for those steaks. More on the Berry beef program: https://www.berry.edu/studententerprises/angusbeef/ Nathan Myhrvold's frozen steak recipe (blowtorch optional): https://cooking.nytimes.com/recipes/12282-seared-frozen-rib-steaks America's Test Kitchen recipe for frozen steak, with special freezing method to minimize ice crystals on the surface: https://youtu.be/uLWsEg1LmaE Pamphlet from Penn State (my alma mater!) about how color temperature affects the appearance of meat: https://animalscience.psu.edu/extension/meat/pdf/LightGuideSept09.pdf Procedure for my steak: Preheat your oven to its lowest temperature, which will probably be 170-200 F. (There's a chance your oven might have a plate-warming or proofing setting that's even lower. I'm not sure if you should use that; it might be too cool. Let's say 170 minimum.) I think this works best with thick steaks — about an inch. Take them out of the freezer, unwrap them, and put them on a rack over a baking sheet. Put the whole rig in the oven until the internal temperature of the steak is 10-15 F less than your desired final temperature. I pull mine at 115 F. This could take 1-3 hours depending on your oven and the thickness of the steak. Put a neutral oil in a pan and heat it until smoking. Season the steaks with salt and pepper, and sear them in the pan just until the exterior is brown — about a minute on each side. In the last 30 seconds, I put in some butter, a couple garlic cloves and a stick of rosemary, and baste the steak with the infused butter. Rest and serve as you normally would.

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