I saw a test done with 3 steaks, one of them being cooked from frozen. They took a blowtorch and charred the outside of the frozen steak, then put it in an oven at a low temperature for like an hour or something. There were a couple Iron Chefs (Simon and Batali) along with the owner of a high end steakhouse. Hands down they all preferred the frozen steak and were all very surprised. The steakhouse owner was laughing that he should be freezing all of his steaks.
I did this when I was a teenager. My father told me to put the frozen steaks under the broiler and cook them. They were the best steaks we ever had. This also works for ground meat patties as well. When I prepare ground meat patties for freezing, I put the patties on a board, freeze them, then put them between pieces of wax paper in a plastic bag and take out all the air before sealing. I use an extra large mayonnaise jar top to form the patties, it's the perfect size.
Another possible freezing method: Dry brine the steaks (season with around 3g salt per pound of meat, then place them on a wire rack on top of a baking sheet and put in your fridge overnight), then vacuum seal and place in the freezer. The dry brining will remove surface moisture, allow the seasoning and water to penetrate deeper into the steak, and create a much more flavorful steak. The vacuum sealing and dry brining will prevent the ice layer.
20 yrs as a pro chef I'm here to support your experimentation ways and confirm that you are doing a great job , trying to educate people on how to feed them self good stuff in less time less money without tarnishing quality and taste is a damn hard job specially those who thinks good food is only provided in celebrity led restaurants . Try pan fried or blackened salmon from frozen too ,by the way to be a good cook you need to have a good intelligent brain not much to do with tools nor quality of ingredients of course if you can afford to fetch a fresh steak every time you desire go with that less cooking time more expensive , but if your a busy person or have a big family to feed trust me there is nothing better then the freezer to store expensive cuts and ingredients , you can buy a whole rib side cut into steaks to cover a planed monthly schedule freezing it the right way cooking it the right way as shown here in this video and the results are more money time saving to your budget ,wild range of menus you can choose from at the conforting of your home and more importantly build the inner innovative chef in you , voila.
Been searing steaks after sous vide in a cast iron pan with a small layer of oil. The sear is better than what I get with butter since the smoke point is higher and it's much more evenly seared and less messy than putting it in dry. Kind of surprised to see so many here complaining about using oil, in my experience it produces the best texture and doesn't interfere at all with the taste.
My dad has been cooking his steaks straight from the freezer for years. I never agreed to his method, but I can honestly say his steaks were good. Thank you for explaining the science behind it.
@Carlos Muchos you're being an ass. what you essentially said is, because rain fell when you wished for it while patting your head, that must be the cause.
So you're going to think your dad is wrong, even though the results say different, right up till some stranger on utub says he's right and kids wonder why dads want to bounce the kids off walls
Same goes for the best salmon. Crispy outside, pink tender inside. Hard frozen from the freezer, spray with olive oil, sprinkle seasonings of choice Hot toaster oven 450* x 15 min. Perfection!
We use a Food Saver to vacuum pack our meats as we buy in bulk at Costco. I opened a NY Strip Steak from the freezer today and followed the directions you provided. 90 seconds per side in 1/8 inches Peanut Oil. Then 20 minutes at 275 (we used 300 due to convection oven). Turned out great. My steak was a nice thick steak not a thin one. Great job on this recipe! Thanks.
When using this technique, when is the appropriate time to season the steaks? Is it done pre-freeze? Just before cooking? After frying, before moving to the oven to finish?
I could be wrong! However, I always Sear, THEN season, finish cooking all the way through in the oven. It’s usually best to season meats after you warm’em up a bit.
When I smoke a pork loin I always prep it first with my rub and then freeze it solid before putting on the grill. I use Kingsford charcoal and mesquite chips and smoke it for about 6 hours. People think I'm crazy but they are also crazy about my pork. When I cook a steak I semi thaw it and fry it in a non stick pan and then crust both sides and let the cooking process finish while it rests for 15 - 20 minutes and it comes out perfect every time. When I cooked my Thanksgiving turkey it was almost completely frozen but I cooked it in a convection over spreading the wings and legs away from the main body for about 2 hours longer than recommended. It was amazing a juicy for a 12 lb bird and even the leftovers are still moist. I'm always experimenting with cooking techniques that I figure out in my head while doing other things.
I take it a step further and season a fresh steak with salt and pepper, then wrap it in cling wrap, then into a zip loc bag, then into the freezer. I've found the seasoning penetrates better than seasoning after taking it out of the freezer. Try it, you'll see. you can also add garlic powder, onion powder, or white pepper to kick it up even a notch further. I've been doing this for a while now, and for me, it's the way to go.
Okay now this makes sense. A few years ago when I got into cooking steaks, I went to my parents' last minute for supper. Dad decided last minute, because I was coming, he'd make steaks and got some out of the freezer, and I assumed they would suck. He somehow made amazing steaks. It completely caught me off guard how good they were. He did them on the BBQ, but either way, the conditions must have been similar enough to those of the video.
Man a lot of people here fail to grasp the important part of the video.cook "until they reached medium rare or until 126 degree" you should never fallow the time of a recipe unless you know that they are using regular ovens or that you have similar equipment even then its pretty dumb. The guy even said that they still prefer fresh steaks. This is just a method to cook steaks that you (for some reason) happen to need to freeze and how to properly freeze them and cook them after you already fucked up by freezing them. There really is no reason why freezing will be any worse than waiting for it to thaw its just a wives tale. The damage is already done in the freezing so the cooking method is to rescue a bad situation. This wives tale of thawing the meat is just nonsense. This was a good break down as to why.
"When we taste THEM here in Test Kitchen, we preferred the steaks from the frozen cooking method hands down." THEM!!! as in the meat used in this experiment. Geez talk about selective hearing
I am going to try this just to see for myself. For the guy who says "who freezes steaks?" I do. When they are on sale for $1.78 a pound, I am going to store as many as I can afford. I am eating buck and a half steaks while they are $9 per pound right now. I vacuum seal them before I freeze them, so there is no air.
Yohhhhhh!!! The frozen steak tip with a grass fed ranch filet ($10 lb) had my family saying it tasted better than the $38 lb grass fed filet mignon I cooked!!! Thank you!! Just awesome. I had already started thawing for a few minutes but realized I wouldn’t have enough time. Blown away!!
@@denbronco44 My old farmer's ranch filet was exceptional taste and value....Unfortunately he sold the farm. Everyone likes different cuts. I can't stand even a little gristle/fat. So some cuts that are prized don't work for me. But that's why there are different cuts, for different preferences.
I tried this with the same cut of meat as the video (by coincidence). My steak took 25 min in the oven to get the correct temp. I loved the char but my steak was a bit tough compared to the non frozen ones I did last week.
I have found thru the years frying frozen steaks that especially thin steaks do much better from frozen. And if using a cast iron fry pan you don't need as much oil because the pan temperature stays higher wheen putting in a frozen steak. I do leave steak in fry pan a little longer because I like it really brown and not as long ...or if a thinner steak not at all ..in the oven.
* rub with oil, then season normally. the oil holds onto the seasoning. this is what i do * season before freezing. this can dry out the steak since salt draws out moisture, but that can be ideal (e.g dry aged steak), depending on your taste. * rinse after taking out of the freezer with water. this gets rid of the ice crystals and the moisture from water can hold onto the seasoning. it's best to reverse sear your steak with this method though, since water doesnt play well with hot oil.
I feel like a lot of people are missing a key element of this comparison, both of these steaks were frozen. One was defrosted before cooking, even in the video it says “we still prefer cooking a fresh steak”. So y’all saying you’ve been cooking your steaks from frozen for years and are glad you’re right... you’re still not.
I think the point was - if your steak is frozen - you do not need to thaw it first. So they were right about that. Although, fresh is still better, it was not the topic of this video 😎
He didn't say he prefers a fresh steak. He said he prefers to start with a fresh steak. That means buying fresh then freezing it rather than buying already frozen at the supermarket
wow, ive been doing it wrong for years now... Because of where I live my family buys steaks in bulk so most of the steak we eat is frozen, this tip is really useful for us. Thank you.
It also suggests to me that you could dice meat, freeze it using the above method and then bag it up ready for using and then sear it and use it as casserole meat from frozen though the greater surface area would mean the meat would spoil faster in the freezer.
Use a food-saver vacuum sealer to avoid the ice crystals and save a few steps. Another benefit is they’ll last years without freezer burn. If you don’t eat them quickly enough that is.
You can avoid flare ups by just thawing the outside of the steak and patting it dry. Letting it sit out on the counter for 30mins or so would probably suffice.
I'd love to try it but I'm not cleaning all that grease off my stove top, counter, floor. And no, sometimes a oil guard doesn't always keep all the oil in.
Don't know from frozen but I will say this. I did learn something about how to properly freeze and store the meat if you have to in order to avoid the icy crusting that can occur. Thanks for that one.
Very interesting! Though, does this have any validity when it comes to grilling a steak, rather than pan searing/baking? Also, what type of oil are you using to sear the steak? I've typically done a steak with some butter in a pan before finishing off on the grill, but I've never used anywhere near that much oil...
I wasn’t completely sold on this but I like to buy steaks in bulk to save money and then freeze them so I gave it a try. And, the steaks were perfect! This is by far the best method to cook a steak that’s been frozen. I’ll never thaw another steak again.
funny thing is ....I discovered this years ago when I was a teenager and was impatient and have been cooking frozen steaks like this ever since. I just don't use oil at all, just a hot cast iron skillet.
We barbeque a lot. i don't bother thawing anything except chicken, just chuck it straight on the grill, cooks perfectly! often times better than thawed meat. i became a fan of this when trying to replicate my wife's pork chops she did in the oven. turns out all she did differently was put them in the oven frozen and they are amazing. the crackling turns super soft and crispy. try it. its easier than thawing meat.
He didnt sear it... he deeped fried it with all that oil in the pan. From my experience, working for a catering company for major airlines... we would get some kinda "scum" on the meat when we'd cook them without defrosting... but thats me.
My Mom cooked steaks frozen before I was born, and I'm 61. But she (and I) use the broiler. No problem with ice, just a little harder on the clean-up. Ben is best!
Makes sense. I have a toaster oven that just doesn't have the oomph to broil very well. Your way it could stay in longer without over cooking the center.
@@newbtuber333 Addressing someone by the generation they were born in, is worse then addressing someone by the continent they were born on. In other words it's very Broad and stupid.
Freezing steaks causes the water inside the cells to expands bursting the sarcoplasmic reticulum resulting in the calcium ions stored in them to rush to the muscle fibrils causing contraction similar to rigor mortis making the steak tough like leather
As he said in the video: it's to retain heat in the pan since the steak is frozen. To get an awesome sear on both sides requires a continuously blazing hot surface.
For anyone who can’t get to the butcher regularly, this is good to know. I’ve lost many a good steak by leaving them in the fridge too long, thinking that freezing them would ruin it.
Joshua W Which is a good thing as the change in states of excess moisture is the thing that slows down the Malliard reaction the most. If you want the steak medium rare or under you want to dry the outside as much as possible to reduce the time to sear and the over cooked grey band.
Italians have recipes that bread the steak before baking, it comes out nice and tender. You can do the whole Parmagiana-thing with it like that. Otherwise, I'm with you, grilled over charcoal, any doneness benefits from a little char.
Ordinarily, the general consensus, is to thaw out steaks before cooking. Which leads to loss of the steak's myoglobin (the reddish liquid puddle). Cooking frozen steaks will retain moisture lost in the thawing.
LOL wrong I will cook thre steaks a frozen one on ethat is room temperature and never frozen and one never frozen at cooler temperature. You will never tell the difference
@@TheBeastKane You might be small minded and stubborn. Are you able to admit maybe YOUR opinion isn't correct? That maybe you just want an opinion? And haven't done the actual homework to see for yourself?
I use the Thickest, heaviest cast iron pan i have. I put it on high until it is at its highest temperature. Usually highest flame up close on the gas BBQ. A 1 inch thick, well marbled, Room temp rib eye dusted with Montreal seasoning. Put about 1/8th inch canola oil in the pan, bring it up to temp for about 15 seconds, then put the steak in the center of the pan. Don't touch it ! 3 minutes 30 seconds then flip it. Another 3 minutes 30 seconds without touching it and done. Remove and rest it till it's warm enough to touch. Slice and eat. This has worked for me and my impressed happy customers for 35 years. WORD !
My first month of Culinary was Chemistry and Latin. They don't teach that anymore. Cooking, even freezing a "Griller" is Taboo but I cooked a frozen Rib Eye (the very best cut IMO) once. I did give it 5 min on low Micro Defrost but then, Just like this. Salt and delicious.
You’d be surprised what you can find at a butcher shop! They’re typically cheaper than a steak at a grocery store and way bigger. But totally on the same boat.
Buy a roast and carve it up. It's way cheaper per pound than buying precut steaks. You'll probably end up with more meals than you would if you just cooked the roast whole, and you can turn any ends that taper off into tips [cut it into 1 in or about 2.5 cm cubes] for stew or whatever. Top round is a good cut for cheap steaks. It will cost slightly more than sirloin or bottom round, but has more fat in it. Fat = flavor, and also means the meat will be more tender when cooked. Freeze what you're not cooking immediately for later. Put it into plastic zip bags portioned out, and press the air out of the bags before closing them to help prevent freezer burn. A standard kitchen knife will do the job. Use a clean edged knife, not a serrated one. Serrated knives will tear the meat.
Everything is relative. A yacht may be exuberantly expensive but cheap considered by an ultra wealthy. Same goes for anything. For a refugee or equivalent, beef may not be affordable.
Well, there's your problem. You said it, you like to start with fresh steaks. Wet or dry aged steaks don't have people wondering "How can I cook this steak better?" Age your prime cuts.
So I tried this, the steak was great. I had to bake it longer than he did, but I had really thick steaks. I used a lid when searing, the spatter was crazy. The video describes a method of freezing that reduces the spatter, well that's a pie in the sky thought, because the only reason you'd do this is because you're pulling whatever you have laying around out of the freezer and thus it will not be properly prepared. If you're not careful this is a great way to burn your house down.
+Ted Van Slyck YUP! wish i would have read this comment before i got grease spatter all over myself and the kitchen. i'm not stupid, just lazy and optimistic... and the video didn't make it much of a point
Actually a lot of French and Asian methods involve dusting the steak with some flour and season it so it can sear and have a good crust retaining the flavor. This frozen method makes it difficult to season as the iced steak does allow salt and pepper to be seared on the steak easily will likely fall into the oil than stick on the meat.
I use my 22.5 inch Weber kettle an a malory cast iron grate I simply build the fire on one side sear the steak on born sides then move to indirect side once the steak reaches 135 degrees internal temp it's to my liking but saying I'm rite but the steaks have gotten me great compliments
I just did this tonight and it turned out great (I froze the steaks yesterday). Really good steaks. The only thing is, even though I froze them flat like in the video and then stored them as shown, some of the steaks still formed a tiny amount of small ice crystals on them. This caused a bit of splatter when I put them into the hot oil. Would it be possible to use a blow dryer or other heat source (like very quickly waving them over the gas stove flame) to just melt those ice crystals followed by patting it dry before cooking to reduce splatter even further?
When I was a kid my dad talked to a pro chef trained at several high end restaurants and culinary school he told dad to always cook from frozen. He cooked really great steaks.
That means he ignored what they've taught him at culinary school, since clasically trained chefs are taught to only cook steak that's room temperature.
I find buying my steak fresh and letting it come to room temperature, add seasoning during this time and then let it sit for up to an hour at room temperature. Then either broil on hi for 5- 6 minutes a side Or Sear on medium high and drop temp to medium for about 5 minutes a side for rare or 7 for medium after flipping.. 1 Marinade over night is great 2 Season while warming is awesome 3 Cook in massive butter is a cheating restaurants way to an amazing steak What are the best seasonings and real ways to cook a beautiful cut ?
Holy sh*t I've been cooking my steaks like this the whole time because I was just a lazy ass basterd who didn't let the steak thaw overnight in the fridge. Who knew being lazy had the best outcome.
I want to know what he ment by "a Philly frozen steak"? Does that mean it was frozen when he bought it and it was never unfrozen? Because everywhere I buy is unfrozen?
Because I like a black and blue steak but don't have an industrial strength burner, I do this. I do leave it on the stove a bit longer, about 7 minutes altogether, and I don't finish it in the oven. Really, it has a great sear on the outside, little to no grey flesh, and the interior is pretty much at room temp.
I'm curious as to how much moisture it really lost by the time they actually cut it Steaks are like sponges, they absorb all the juice back into the center after you're done cooking it. I wonder if they cut the steaks right after they took them out of the oven.
Well, if I had frozen my steak according to Hoyle, I wouldn't be wary of the backdraft. But since I didn't, I'll have to figure out how to get the surface ice off beforehand.
I've always cooked steak this way but using an induction hob to get the pan ridiculously hot and avocado oil which has the highest smoking point of the cooking oils. I don't fuss with the freezing process, just zipper bag, but I fry with a lid so the stream explosion is controlled. With this technique you can get a crispy surface that is brown, not black, and blue insides in a couple of minutes. Black and blue steak. Rare.
A few minutes watching kitchen nightmares. Lots of idiots freeze steaks in shitty restaurants. Lots of people also buy meat in bulk / on sale for the household and have no option but to freeze.
Yeah, when I was a cook we used hundreds of pieces of meat every day - there was no time, and no reason, to freeze it. For home cooks freezing is often the only option, other than not having meat. I get to the city once a month for groceries, my freezer is utilized more than my refrigerator. 😎
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
I saw a test done with 3 steaks, one of them being cooked from frozen. They took a blowtorch and charred the outside of the frozen steak, then put it in an oven at a low temperature for like an hour or something. There were a couple Iron Chefs (Simon and Batali) along with the owner of a high end steakhouse. Hands down they all preferred the frozen steak and were all very surprised. The steakhouse owner was laughing that he should be freezing all of his steaks.
I did this when I was a teenager. My father told me to put the frozen steaks under the broiler and cook them. They were the best steaks we ever had. This also works for ground meat patties as well. When I prepare ground meat patties for freezing, I put the patties on a board, freeze them, then put them between pieces of wax paper in a plastic bag and take out all the air before sealing. I use an extra large mayonnaise jar top to form the patties, it's the perfect size.
I had the same experience, it was unreal
Another possible freezing method: Dry brine the steaks (season with around 3g salt per pound of meat, then place them on a wire rack on top of a baking sheet and put in your fridge overnight), then vacuum seal and place in the freezer. The dry brining will remove surface moisture, allow the seasoning and water to penetrate deeper into the steak, and create a much more flavorful steak. The vacuum sealing and dry brining will prevent the ice layer.
20 yrs as a pro chef I'm here to support your experimentation ways and confirm that you are doing a great job , trying to educate people on how to feed them self good stuff in less time less money without tarnishing quality and taste is a damn hard job specially those who thinks good food is only provided in celebrity led restaurants .
Try pan fried or blackened salmon from frozen too ,by the way to be a good cook you need to have a good intelligent brain not much to do with tools nor quality of ingredients of course if you can afford to fetch a fresh steak every time you desire go with that less cooking time more expensive , but if your a busy person or have a big family to feed trust me there is nothing better then the freezer to store expensive cuts and ingredients , you can buy a whole rib side cut into steaks to cover a planed monthly schedule freezing it the right way cooking it the right way as shown here in this video and the results are more money time saving to your budget ,wild range of menus you can choose from at the conforting of your home and more importantly build the inner innovative chef in you , voila.
Been searing steaks after sous vide in a cast iron pan with a small layer of oil. The sear is better than what I get with butter since the smoke point is higher and it's much more evenly seared and less messy than putting it in dry. Kind of surprised to see so many here complaining about using oil, in my experience it produces the best texture and doesn't interfere at all with the taste.
Make clarified butter and it has higher burn point.
What kind of oil?
Avocado Oil is my go to. It’s neutral and has the highest smoke point
My dad has been cooking his steaks straight from the freezer for years. I never agreed to his method, but I can honestly say his steaks were good. Thank you for explaining the science behind it.
good for you
Your dad's a drunkard.
@Gregory Sullivan lol Ill second that, cheers 🍻
@Carlos Muchos you're being an ass. what you essentially said is, because rain fell when you wished for it while patting your head, that must be the cause.
So you're going to think your dad is wrong, even though the results say different, right up till some stranger on utub says he's right
and kids wonder why dads want to bounce the kids off walls
Great stuff. I dig the tip about the oil amount, which seemed excessive initially but made total sense when explained.
just tried it and it worked! Came out really good and juicy!! thank you
I'm gonna try it today , hopefully I don't waste it I only have one steak to use .😂
@@FishininFunkyTown did it work?
Same goes for the best salmon. Crispy outside, pink tender inside. Hard frozen from the freezer, spray with olive oil, sprinkle seasonings of choice Hot toaster oven 450* x 15 min. Perfection!
We use a Food Saver to vacuum pack our meats as we buy in bulk at Costco. I opened a NY Strip Steak from the freezer today and followed the directions you provided. 90 seconds per side in 1/8 inches Peanut Oil. Then 20 minutes at 275 (we used 300 due to convection oven). Turned out great.
My steak was a nice thick steak not a thin one. Great job on this recipe! Thanks.
BTW this also works with ground beef! you can get really juicy burger patties by that way.
When using this technique, when is the appropriate time to season the steaks? Is it done pre-freeze? Just before cooking? After frying, before moving to the oven to finish?
I could be wrong! However, I always Sear, THEN season, finish cooking all the way through in the oven. It’s usually best to season meats after you warm’em up a bit.
This is my question as well
When I smoke a pork loin I always prep it first with my rub and then freeze it solid before putting on the grill. I use Kingsford charcoal and mesquite chips and smoke it for about 6 hours. People think I'm crazy but they are also crazy about my pork. When I cook a steak I semi thaw it and fry it in a non stick pan and then crust both sides and let the cooking process finish while it rests for 15 - 20 minutes and it comes out perfect every time. When I cooked my Thanksgiving turkey it was almost completely frozen but I cooked it in a convection over spreading the wings and legs away from the main body for about 2 hours longer than recommended. It was amazing a juicy for a 12 lb bird and even the leftovers are still moist. I'm always experimenting with cooking techniques that I figure out in my head while doing other things.
I take it a step further and season a fresh steak with salt and pepper, then wrap it in cling wrap, then into a zip loc bag, then into the freezer. I've found the seasoning penetrates better than seasoning after taking it out of the freezer. Try it, you'll see. you can also add garlic powder, onion powder, or white pepper to kick it up even a notch further. I've been doing this for a while now, and for me, it's the way to go.
WELL DONE.
full of facts and counter check your own findings.
Clever.
Wish there are more people like you on the internet.
subscribed.
Okay now this makes sense. A few years ago when I got into cooking steaks, I went to my parents' last minute for supper. Dad decided last minute, because I was coming, he'd make steaks and got some out of the freezer, and I assumed they would suck. He somehow made amazing steaks. It completely caught me off guard how good they were. He did them on the BBQ, but either way, the conditions must have been similar enough to those of the video.
Man a lot of people here fail to grasp the important part of the video.cook "until they reached medium rare or until 126 degree" you should never fallow the time of a recipe unless you know that they are using regular ovens or that you have similar equipment even then its pretty dumb. The guy even said that they still prefer fresh steaks. This is just a method to cook steaks that you (for some reason) happen to need to freeze and how to properly freeze them and cook them after you already fucked up by freezing them. There really is no reason why freezing will be any worse than waiting for it to thaw its just a wives tale. The damage is already done in the freezing so the cooking method is to rescue a bad situation. This wives tale of thawing the meat is just nonsense. This was a good break down as to why.
No he said they "preferred the steaks from the frozen cooking method hands down." They said they preferred the thawed steak texture.
No at 1:51 he said they preferred fresh steaks. However, if from frozen vs thawed, they preferred frozen.
he said fresh steaks for texture. TEXTURE.
"When we taste THEM here in Test Kitchen, we preferred the steaks from the frozen cooking method hands down."
THEM!!! as in the meat used in this experiment. Geez talk about selective hearing
Ronald Rebolledo Ronald you're slightly dumb right?
I am going to try this just to see for myself. For the guy who says "who freezes steaks?" I do. When they are on sale for $1.78 a pound, I am going to store as many as I can afford. I am eating buck and a half steaks while they are $9 per pound right now. I vacuum seal them before I freeze them, so there is no air.
Wow! This worked really well. I used a rib eye, but was still very surprised by the quality. Definitely recommend this method
Yohhhhhh!!!
The frozen steak tip with a grass fed ranch filet ($10 lb) had my family saying it tasted better than the $38 lb grass fed filet mignon I cooked!!!
Thank you!! Just awesome.
I had already started thawing for a few minutes but realized I wouldn’t have enough time. Blown away!!
Filet sucks
@@denbronco44 My old farmer's ranch filet was exceptional taste and value....Unfortunately he sold the farm. Everyone likes different cuts. I can't stand even a little gristle/fat. So some cuts that are prized don't work for me. But that's why there are different cuts, for different preferences.
Pro tip: use a pot instead of pan. Safer and way less mess from splattering
@Ho Chi Minh Pro tip: just used a pot 2 days ago to do this to my last frozen new york; browned perfectly.
Splatter screens are awesome
@@Hunter2847 yup
and when would you season?
I tried this with the same cut of meat as the video (by coincidence). My steak took 25 min in the oven to get the correct temp. I loved the char but my steak was a bit tough compared to the non frozen ones I did last week.
I have found thru the years frying frozen steaks that especially thin steaks do much better from frozen. And if using a cast iron fry pan you don't need as much oil because the pan temperature stays higher wheen putting in a frozen steak. I do leave steak in fry pan a little longer because I like it really brown and not as long ...or if a thinner steak not at all ..in the oven.
Doubted it. Tried it. Loved it. Will do it again. Used a splash guard for oil.
When do you season using this frozen steak method?
Good question!
Lukas they said when
It is questionable if the seasoning is going to hold onto the surface of the frozen steak though...
* rub with oil, then season normally. the oil holds onto the seasoning. this is what i do
* season before freezing. this can dry out the steak since salt draws out moisture, but that can be ideal (e.g dry aged steak), depending on your taste.
* rinse after taking out of the freezer with water. this gets rid of the ice crystals and the moisture from water can hold onto the seasoning. it's best to reverse sear your steak with this method though, since water doesnt play well with hot oil.
Perhaps you know now why they are called Sp ICE...s
I tried this. It took twice as long in the oven as they say. Also, big splattery mess. I'll just plan ahead and thaw any frozen steak.
I feel like a lot of people are missing a key element of this comparison, both of these steaks were frozen. One was defrosted before cooking, even in the video it says “we still prefer cooking a fresh steak”.
So y’all saying you’ve been cooking your steaks from frozen for years and are glad you’re right... you’re still not.
I think the point was - if your steak is frozen - you do not need to thaw it first. So they were right about that. Although, fresh is still better, it was not the topic of this video 😎
He didn't say he prefers a fresh steak. He said he prefers to start with a fresh steak. That means buying fresh then freezing it rather than buying already frozen at the supermarket
wow, ive been doing it wrong for years now... Because of where I live my family buys steaks in bulk so most of the steak we eat is frozen, this tip is really useful for us. Thank you.
I can already hear my smoke alarm screaming with a steak in that much oil 😂😂😂
Rhubarb Pie plus it’s frozen
Turn your heat down. Smoke point of most oils are way warmer than it needs to be to sear the steak
It's a shame you can't fry anything in your kitchen 🙄
Depends on what oil you use.
Most people use low heat oils at too high of tempratures
What are you frying with? Olive oil?
I would love to see a similar comparison for frozen steaks vs. fresh steaks...but grilled rather than fried.
guga foods did that. cooked frozen lost. this video is retarded.
We raise our on beef, so it gets frozen, no alternative. This info will change the way we cook our steaks. Thank you.
Yes, I didn’t realise we could cook steaks from frozen, certainly more convenient but the did say they preferred the texture of the fresh meat.
It also suggests to me that you could dice meat, freeze it using the above method and then bag it up ready for using and then sear it and use it as casserole meat from frozen though the greater surface area would mean the meat would spoil faster in the freezer.
Why?? You will get the best results if you thaw the steak and cook it sous vide then grill it for 2 minutes
Elaine McMurren , excuse me, is this remark directed at me?
I wonder what Gordon Ramsay or Chefsteps would say
"IT'S FROZEN YOU DONKEY!"
Chefsteps would just sat "sous vide eeeeeevvvveeeerryyyyythiiiiiiiiiiiiiing!!!!! 🌈"
He would say ''you fuckin fuckin fuck!''
I think he'll get Nino's opinion on the matter
like the host said they would prefer you to not freeze your steak
Use a food-saver vacuum sealer to avoid the ice crystals and save a few steps. Another benefit is they’ll last years without freezer burn. If you don’t eat them quickly enough that is.
Thank you for writing it out at the end 🙏🏻
You can avoid flare ups by just thawing the outside of the steak and patting it dry. Letting it sit out on the counter for 30mins or so would probably suffice.
i eat my steak while it's still running around in the field.
The Mud Crab link?
Fuckin right
ooooweeee me too
are u a cow tipper
you says it's not tendr? sorry im not good at english
I'd love to try it but I'm not cleaning all that grease off my stove top, counter, floor. And no, sometimes a oil guard doesn't always keep all the oil in.
Don't know from frozen but I will say this. I did learn something about how to properly freeze and store the meat if you have to in order to avoid the icy crusting that can occur. Thanks for that one.
10 years later and this video is still educating curious cooking minds.
Been doing this for over 10 years, mostly learnt from lack of planing dinners. Did find it gave great cooked surface with a rare middle.
My fellow house mates (Steve) may remember the process and my ranting on how great it was. T'was a Small win for man, tiny leap for a bachelor.
Very interesting! Though, does this have any validity when it comes to grilling a steak, rather than pan searing/baking? Also, what type of oil are you using to sear the steak? I've typically done a steak with some butter in a pan before finishing off on the grill, but I've never used anywhere near that much oil...
I was skeptical but it does make a great steak. Seared on the outside and pink on the inside. I'm having one as we speak.
Golly - seared on outside, pink on inside. What a novel way to cook steak. You've revolutionized the kitchen.
@@noapology88 lol 😂
@@noapology88 I mean. It worked for him as it should have.. lol. Golly
\
I wasn’t completely sold on this but I like to buy steaks in bulk to save money and then freeze them so I gave it a try. And, the steaks were perfect! This is by far the best method to cook a steak that’s been frozen. I’ll never thaw another steak again.
Thank you for putting the bullet points at the end of the video so I didnt have to search for it! 🙏
funny thing is ....I discovered this years ago when I was a teenager and was impatient and have been cooking frozen steaks like this ever since. I just don't use oil at all, just a hot cast iron skillet.
Paul Crouse smart
Yeah there's no need for oil.
Oil just adds flavor
@@zombiekilla9872 I prefer 1tbs butter, garlic clove, rosemary sprig, then baste.
We barbeque a lot. i don't bother thawing anything except chicken, just chuck it straight on the grill, cooks perfectly! often times better than thawed meat. i became a fan of this when trying to replicate my wife's pork chops she did in the oven. turns out all she did differently was put them in the oven frozen and they are amazing. the crackling turns super soft and crispy. try it. its easier than thawing meat.
Best deep fried steaks you’ll ever have
R B 🤣🤣
He didnt sear it... he deeped fried it with all that oil in the pan. From my experience, working for a catering company for major airlines... we would get some kinda "scum" on the meat when we'd cook them without defrosting... but thats me.
My Mom cooked steaks frozen before I was born, and I'm 61. But she (and I) use the broiler. No problem with ice, just a little harder on the clean-up. Ben is best!
Makes sense. I have a toaster oven that just doesn't have the oomph to broil very well. Your way it could stay in longer without over cooking the center.
We had a friend when I was much younger who was professionally trained chef always cooked his steak starting with it frozen
Damn near deep frying those steaks with all that oil
Did you watch the video boomer??
newbtuber333 wrong context
newbtuber333 did you baaa?
@@newbtuber333 Addressing someone by the generation they were born in, is worse then addressing someone by the continent they were born on. In other words it's very Broad and stupid.
Bill Peart lol okay boomer
I didn't know Edward Snowden was a Chef
Mike T patriot act recipe son
Mike T hero
You just gave away his cover 😳😬
He's in the witness protection program.
HAHAHAHAHAHAGA
I like to sear my steaks first and use the Sous vide method. I am going to try this with a frozen steak. Wish me luck!
I love pan frying steaks. Nice suggestions
Freezing steaks causes the water inside the cells to expands bursting the sarcoplasmic reticulum resulting in the calcium ions stored in them to rush to the muscle fibrils causing contraction similar to rigor mortis making the steak tough like leather
i like turtles
Did you go to cullinary school or you just googled that? Either way, you're wrong.
@@bit3m3 I think you mean mortise joints. A really clean smoke.
Would still never do this, but good to know.
Why is it good to know if youll "still never do this"? So dumb
The amount of oil in that pan you basically deep fried them...
That foxtailing in your profile pic is terrible
They cooked it like fresh mozzarella sticks.
Freeze firse
High heat, minimal fat 🤦🏼♀️
matanuska high yeah that’s how they cook steaks in a pan... ur supposed to coat your steak with oil before you cook it anyways.
As he said in the video: it's to retain heat in the pan since the steak is frozen. To get an awesome sear on both sides requires a continuously blazing hot surface.
For anyone who can’t get to the butcher regularly, this is good to know. I’ve lost many a good steak by leaving them in the fridge too long, thinking that freezing them would ruin it.
Oh, young Dan, the future is bright! :-) I just received some amazing frozen grass finished, dry-aged steaks and I'm going to try this now.
but how do you salt it!
Loosh I guess you could salt em before freezing
Joshua W correct but it takes time to do that. Salting a steak before cooking is strictly for flavor and will not draw out any moisture.
It does draw out moisture, but that moisture would be lost in cooking too.
I would salt it for a half hour at room temperature, then wash the salt off and pat dry before freezing.
Joshua W Which is a good thing as the change in states of excess moisture is the thing that slows down the Malliard reaction the most. If you want the steak medium rare or under you want to dry the outside as much as possible to reduce the time to sear and the over cooked grey band.
I’m not familiar with the concept of baking steaks. Baking is for cakes. Steaks are meant for the grill.
Italians have recipes that bread the steak before baking, it comes out nice and tender. You can do the whole Parmagiana-thing with it like that. Otherwise, I'm with you, grilled over charcoal, any doneness benefits from a little char.
Reverse searing a steak is the most consistent fat rendering that I’ve been able to accomplish.
Levelity01 I’ve been using the Sous Vide method lately and finishing with a nice sear on the grill. Been very nice.
Wood pellet grill, best steak you've ever had, and easy
Nothing beats a pan for a steak IMO. Grilling is good, but there are better things to grill than a steak.
Awesome! Did this with my gas grill covered in herb butter once by mistake. Came out great, now I wonder how it would be on the smoker?
Ordinarily, the general consensus, is to thaw out steaks before cooking. Which leads to loss of the steak's myoglobin (the reddish liquid puddle). Cooking frozen steaks will retain moisture lost in the thawing.
No high quality restaurant does this for a reason. You can taste a steak thats rapidly defrosted.
LOL wrong I will cook thre steaks a frozen one on ethat is room temperature and never frozen and one never frozen at cooler temperature. You will never tell the difference
@@thedude5599 it will never be as good as a steak that gets to room temperature before cooking.
@@TheBeastKane You might be small minded and stubborn. Are you able to admit maybe YOUR opinion isn't correct? That maybe you just want an opinion? And haven't done the actual homework to see for yourself?
Your restaurants cook your steaks frozen ALL the time!
Why I freeze my frying pan, NOT my steak
😂😂💥
🤣
..bruh
I use the Thickest, heaviest cast iron pan i have. I put it on high until it is at its highest temperature. Usually highest flame up close on the gas BBQ. A 1 inch thick, well marbled, Room temp rib eye dusted with Montreal seasoning. Put about 1/8th inch canola oil in the pan, bring it up to temp for about 15 seconds, then put the steak in the center of the pan. Don't touch it ! 3 minutes 30 seconds then flip it. Another 3 minutes 30 seconds without touching it and done. Remove and rest it till it's warm enough to touch. Slice and eat. This has worked for me and my impressed happy customers for 35 years. WORD !
My first month of Culinary was Chemistry and Latin. They don't teach that anymore. Cooking, even freezing a "Griller" is Taboo but I cooked a frozen Rib Eye (the very best cut IMO) once. I did give it 5 min on low Micro Defrost but then, Just like this. Salt and delicious.
I have always cooked my steak from frozen 😊 Gets a great char on the outside, but rare or med-rare inside 😊
Oh! I wish I could afford beef.
You’d be surprised what you can find at a butcher shop! They’re typically cheaper than a steak at a grocery store and way bigger. But totally on the same boat.
Buy a roast and carve it up. It's way cheaper per pound than buying precut steaks. You'll probably end up with more meals than you would if you just cooked the roast whole, and you can turn any ends that taper off into tips [cut it into 1 in or about 2.5 cm cubes] for stew or whatever.
Top round is a good cut for cheap steaks. It will cost slightly more than sirloin or bottom round, but has more fat in it. Fat = flavor, and also means the meat will be more tender when cooked.
Freeze what you're not cooking immediately for later. Put it into plastic zip bags portioned out, and press the air out of the bags before closing them to help prevent freezer burn.
A standard kitchen knife will do the job. Use a clean edged knife, not a serrated one. Serrated knives will tear the meat.
Lmao 😂 it’s not expensive
Everything is relative. A yacht may be exuberantly expensive but cheap considered by an ultra wealthy. Same goes for anything. For a refugee or equivalent, beef may not be affordable.
Apply for food stamps you should be able to get it since you can’t afford.
Well, there's your problem. You said it, you like to start with fresh steaks. Wet or dry aged steaks don't have people wondering "How can I cook this steak better?" Age your prime cuts.
So I tried this, the steak was great. I had to bake it longer than he did, but I had really thick steaks. I used a lid when searing, the spatter was crazy. The video describes a method of freezing that reduces the spatter, well that's a pie in the sky thought, because the only reason you'd do this is because you're pulling whatever you have laying around out of the freezer and thus it will not be properly prepared. If you're not careful this is a great way to burn your house down.
+Ted Van Slyck YUP! wish i would have read this comment before i got grease spatter all over myself and the kitchen. i'm not stupid, just lazy and optimistic... and the video didn't make it much of a point
Actually a lot of French and Asian methods involve dusting the steak with some flour and season it so it can sear and have a good crust retaining the flavor. This frozen method makes it difficult to season as the iced steak does allow salt and pepper to be seared on the steak easily will likely fall into the oil than stick on the meat.
I use my 22.5 inch Weber kettle an a malory cast iron grate I simply build the fire on one side sear the steak on born sides then move to indirect side once the steak reaches 135 degrees internal temp it's to my liking but saying I'm rite but the steaks have gotten me great compliments
I just did this tonight and it turned out great (I froze the steaks yesterday). Really good steaks. The only thing is, even though I froze them flat like in the video and then stored them as shown, some of the steaks still formed a tiny amount of small ice crystals on them. This caused a bit of splatter when I put them into the hot oil. Would it be possible to use a blow dryer or other heat source (like very quickly waving them over the gas stove flame) to just melt those ice crystals followed by patting it dry before cooking to reduce splatter even further?
Dry dry dry is one key to browning.
can u put any more oil in the pan
No they used an entire gallon it appears 🤯
When I was a kid my dad talked to a pro chef trained at several high end restaurants and culinary school he told dad to always cook from frozen. He cooked really great steaks.
That means he ignored what they've taught him at culinary school, since clasically trained chefs are taught to only cook steak that's room temperature.
I made this recipe several times, it's always 💯
I find buying my steak fresh and letting it come to room temperature, add seasoning during this time and then let it sit for up to an hour at room temperature.
Then either broil on hi for 5- 6 minutes a side
Or
Sear on medium high and drop temp to medium for about 5 minutes a side for rare or 7 for medium after flipping..
1 Marinade over night is great
2 Season while warming is awesome
3 Cook in massive butter is a cheating restaurants way to an amazing steak
What are the best seasonings and real ways to cook a beautiful cut ?
That's ALOT OF OIL YOUR COOKING STEAK IN .
If you trim the fat and render that in the pan first, no oil is needed. 👍
WATCH THE ENTIRE VIDEO.
Still gonna let mine get to room temp. Never failed me before
Holy sh*t I've been cooking my steaks like this the whole time because I was just a lazy ass basterd who didn't let the steak thaw overnight in the fridge. Who knew being lazy had the best outcome.
Yea same here, you are not alone my friend
I want to know what he ment by "a Philly frozen steak"? Does that mean it was frozen when he bought it and it was never unfrozen? Because everywhere I buy is unfrozen?
The greatest inventors were usually lazy people.
Would it be the same with Chicken and Pork?
If you want know how to do any job as quick as possible... ask the laziest person to do it!
No quality assurance though!
A short informative video. Thank you.
Add some butter to the oil ~ tastes better.
BEST STEAKS ARE COOKED ON A GRILL ON HOT HARDWWOD COALS WITH A DASH OF SMOKE. NO OIL JUST A PINCH OF SALT.
And just when there done fresh peper
Anyone downvoting this hasn't tried it lol.
I've tried it, don't like it.
Most likely!
those aint steaks, those are 2 oz jips, cooked in oil then in the oven, do that with a 20 oz tbone on a bbq
DangerDaveFreestyle Burnt ends!
Because I like a black and blue steak but don't have an industrial strength burner, I do this. I do leave it on the stove a bit longer, about 7 minutes altogether, and I don't finish it in the oven. Really, it has a great sear on the outside, little to no grey flesh, and the interior is pretty much at room temp.
Best steaks I’ve made came right out of the freezer. Awesome!
I tried this & it made the biggest mess I’ve ever made on the stove, and it was the toughest steak I’ve had in years. 👎🏼
PJ Tanner same. So much oil splatter and parts were over cooked and other parts were raw.
I'm curious as to how much moisture it really lost by the time they actually cut it
Steaks are like sponges, they absorb all the juice back into the center after you're done cooking it.
I wonder if they cut the steaks right after they took them out of the oven.
Well, if I had frozen my steak according to Hoyle, I wouldn't be wary of the backdraft. But since I didn't, I'll have to figure out how to get the surface ice off beforehand.
i would never recommend filling a pan up with 1/8" of oil. it's gonna be a splattering burn clinic from hell.
Thank you.
Salt. That's all it takes to make it not splatter.
Get a cover
Yep steak should not be cooked in a pan ever. wtf. put it on the BBQ.
@@chrisrace744 nah. Steak tastes great in a cast iron skillet in the oven with butter and olive oil.
2:00 ~ wow, very important 🔥
I've always cooked steak this way but using an induction hob to get the pan ridiculously hot and avocado oil which has the highest smoking point of the cooking oils. I don't fuss with the freezing process, just zipper bag, but I fry with a lid so the stream explosion is controlled. With this technique you can get a crispy surface that is brown, not black, and blue insides in a couple of minutes. Black and blue steak. Rare.
I'm glad to know I'm not the only one who thought about this in such a way!
18 year working is the food industry. No one cook frozen steaks.
A few minutes watching kitchen nightmares. Lots of idiots freeze steaks in shitty restaurants. Lots of people also buy meat in bulk / on sale for the household and have no option but to freeze.
Stan V He’s talking about cooking steaks while they’re frozen. He didn’t say anything about buying them frozen, or freezing them after purchase.
Decades of watching TV. The first selling point for George Foreman grills was the ability to cook steaks from frozen.
Korean bbq place give it to you frozen.
Yeah, when I was a cook we used hundreds of pieces of meat every day - there was no time, and no reason, to freeze it. For home cooks freezing is often the only option, other than not having meat. I get to the city once a month for groceries, my freezer is utilized more than my refrigerator. 😎
_Gordon Ramsay and Marco Pierre White Want to Know Your Location_
"They're fresh frozen, chef."
"Deep frying" a steak like that gives you the narrative you want.
Narrative? What narrative?
@@elizabethblackwell6242 BOOM
Great explanation!
Thank you for this educational video.