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Cook steaks from frozen not thawed!

saevel25

By saevel25
in The Grill Room

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Note: This thread is 3045 days old. We appreciate that you found this thread instead of starting a new one, but if you plan to post here please make sure it's still relevant. If not, please start a new topic. Thank you!

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saevel25 Incredible Member

saevel25

Posted
Posted

I might have to give this a try.

Matt Dougherty, P.E.
 fasdfa dfdsaf 

What's in My Bag
Driver; :pxg: 0311 Gen 5,  3-Wood: :titleist: 917h3 ,  Hybrid:  :titleist: 915 2-Hybrid,  Irons: Sub 70 TAIII Fordged
Wedges: :edel: (52, 56, 60),  Putter: :edel:,  Ball: :snell: MTB,  Shoe: :true_linkswear:,  Rangfinder: :leupold:
Bag: :ping:

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David in FL Incredible Member

David in FL

Posted
Posted

Not me.  I'm not going to fry my steaks in a half inch of oil.

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw
Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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alfriday Established Member

alfriday

Posted
Posted

I regularly grill frozen steaks.  When lighting the grill, I lay down a sheet of aluminum foil. When the grill gets to 400 degrees, I put the frozen steak down on the foil.   For an inch and a half thick ribeye, I go 5 minutes, flip, 5 minutes, flip, 5 minutes more , flip and 5 minutes more.  Remove the foil and finish over the flame until the correct internal temperature.

 

Finishing over the flame gives it the charcoal taste/carbon scoring but cooking from frozen seals in the juices.   


Ernest Jones Incredible Member

Ernest Jones

Posted
Posted

Get a sous vide machine, problem solved.  I have an Anova, kicks ass. 

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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colin007 Incredible Member

colin007

Posted
Posted
36 minutes ago, Buckeyebowman said:

In a pan? Are you serious? I can't believe it!

Cast iron skillet makes the best steaks. That is, if you want to taste the meat more than the grill.

Colin P.

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alfriday Established Member

alfriday

Posted
Posted
10 minutes ago, Ernest Jones said:

Get a sous vide machine, problem solved.  I have an Anova, kicks ass. 

Agree on the sous vide.  Great way to cook.  But, it requires planning and time.  When I get home and decide I'd like a steak, the frozen method works great. 


Ernest Jones Incredible Member

Ernest Jones

Posted
Posted
19 minutes ago, colin007 said:

Cast iron skillet makes the best steaks. That is, if you want to taste the meat more than the grill.

In some browned butter!

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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Hardspoon Super Member

Hardspoon

Posted
Posted
15 minutes ago, Jack Watson said:

Steak is so overrated.

No post on this forum has ever made me wish for a "downvote" button more.  :-P

I'll definitely have to try this...

- John

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Gator Hazard Great Member

Gator Hazard

Posted
Posted (edited)
1 hour ago, colin007 said:

Cast iron skillet makes the best steaks. That is, if you want to taste the meat more than the grill.

Agreed. My sales vp guy I work on new biz development got me some really nice steaks from Allan brothers for Christmas. Made them in a cast iron skillet from almost room temp. Used a tiny bit of grape seed oil (high smoke point). Fineshed them with a bit of butter. OMG! I've eaten at some very good steakhouses and I have to say these may have been best I've ever tasted. Not because I'm such a great chef but the quality of meat and aging. I want more! Actually have a few left still. 

Edited by Gator Hazard
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alfriday Established Member

alfriday

Posted
Posted
37 minutes ago, Jack Watson said:

Steak is so overrated.

I learned something tonight.  Apparently Trolls don't like steak.  


jamo Incredible Member

jamo

Posted
Posted
8 hours ago, David in FL said:

Not me.  I'm not going to fry my steaks in a half inch of oil.

I too thought that seemed odd, but I don't think the method requires it.

In my bag:

Driver: Titleist TSi3 | 15º 3-Wood: Ping G410 | 17º 2-Hybrid: Ping G410 | 19º 3-Iron: TaylorMade GAPR Lo |4-PW Irons: Nike VR Pro Combo | 54º SW, 60º LW: Titleist Vokey SM8 | Putter: Odyssey Toulon Las Vegas H7

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colin007 Incredible Member

colin007

Posted
Posted
7 hours ago, Gator Hazard said:

Agreed. My sales vp guy I work on new biz development got me some really nice steaks from Allan brothers for Christmas. Made them in a cast iron skillet from almost room temp. Used a tiny bit of grape seed oil (high smoke point). Fineshed them with a bit of butter. OMG! I've eaten at some very good steakhouses and I have to say these may have been best I've ever tasted. Not because I'm such a great chef but the quality of meat and aging. I want more! Actually have a few left still. 

Precisely. 

7 hours ago, Ernest Jones said:

In some browned butter!

:drool.....

Colin P.

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saevel25 Incredible Member

saevel25

Posted
  • Author
Posted

I've tried steaks cooked by many methods. Each have their pro's and con's. 

My favorite right now is the sous vide machine. The one method I want to try is cooking a steak directly on some chunk charcoal. I saw a video where Alton Brown did this. Another method is to put a grate onto of a chimney starter. You can get some serious concentration of heat. 

 

Matt Dougherty, P.E.
 fasdfa dfdsaf 

What's in My Bag
Driver; :pxg: 0311 Gen 5,  3-Wood: :titleist: 917h3 ,  Hybrid:  :titleist: 915 2-Hybrid,  Irons: Sub 70 TAIII Fordged
Wedges: :edel: (52, 56, 60),  Putter: :edel:,  Ball: :snell: MTB,  Shoe: :true_linkswear:,  Rangfinder: :leupold:
Bag: :ping:

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jamo Incredible Member

jamo

Posted
Posted
9 hours ago, Ernest Jones said:

Get a sous vide machine, problem solved.  I have an Anova, kicks ass. 

A friend of mine has one and swears by it. Someday I'll take the plunge.

In my bag:

Driver: Titleist TSi3 | 15º 3-Wood: Ping G410 | 17º 2-Hybrid: Ping G410 | 19º 3-Iron: TaylorMade GAPR Lo |4-PW Irons: Nike VR Pro Combo | 54º SW, 60º LW: Titleist Vokey SM8 | Putter: Odyssey Toulon Las Vegas H7

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David in FL Incredible Member

David in FL

Posted
Posted
1 hour ago, jamo said:

I too thought that seemed odd, but I don't think the method requires it.

The video suggests that it does.

Regardless, I'll stick with the tried and true.  There's a reason that fine steak houses don't cook their steaks while frozen.  Or, for that matter, freeze them in the  first place.  

8 hours ago, Hardspoon said:

No post on this forum has ever made me wish for a "downvote" button more.  :-P

Now, now.  Let's not respond too harshly.  

When someone makes a statement that outrageous, we need to feel sorry for him.    One can only imagine the horrible things that have happened in his life to lead him to this point of despair.  Therapy, not condemnation.  That would be the kind response.

;-) 

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw
Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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Note: This thread is 3045 days old. We appreciate that you found this thread instead of starting a new one, but if you plan to post here please make sure it's still relevant. If not, please start a new topic. Thank you!

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