Frozen steaks can be the best-tasting steak to ever come out of your kitchen. Not only is it juicier and more evenly cooked, but the slower cook time also provides a greater margin for error. You can enjoy a delicious steak dinner, even on busy weeknights, with just a few simple steps.
Can you cook a frozen steak?
Yes! Not only can you successfully cook a frozen steak without thawing, but when done correctly it is actually may be the best way to prepare a perfect steak. Properly cooking frozen steak is also more forgiving than any cooking method using fresh steak because it is cooked slowly to bring the interior to the ideal temperature, which also eliminates that overcooked gray band of meat directly below the seared crust.
Do I have to thaw steaks?
The problem with a freezer full of frozen steaks is that they are, well, frozen! It takes some planning ahead to thaw them out and have them ready for dinner. But have no fear, it is actually best to cook frozen steaks while they are still rock-hard? I’m serious.
Don’t thaw your frozen steaks. Here’s why: When searing the steak in the pan the surface exterior will heat up sufficiently to form a nice crust while the inside stays nice and cold, this prevents the residual ‘graying’ inside the meat nearest to the surface.
When you finish the steak in the oven the interior will thaw and gently heat up to your desired temperature. Since the interior is heating up in the oven and not in the pan you will eliminate the gray band of meat encapsulating your medium-rare goodness which means a more tender steak and more moisture.
How to Cook a Frozen Steak
Gather your frozen steaks and get out your 12” skillet (I recommend a cast iron skillet) and add enough oil to cover the bottom (~⅛”). Place your frozen steak in the skillet.
NOTE: Make sure there is not any noticeable ice on the steak or you will have a nasty flare up. If so, let the exterior thaw slightly and pat dry with a paper towel.
Give your steaks a good sear over high heat for 90 seconds per side, or until a brown crust forms. I find at times it can be closer to 2-3 minutes per side. Use your judgment and adjust time and heat accordingly. You don’t want a charred mess but you also don’t want the outside of the steak to come out gray. If the time is up and it doesn’t look like it has browned sufficiently, just put it back in for a bit longer. Relax, you are burning meat. You should be good at that.
Have your oven pre-heated to 275 degrees. When the steaks are done in the skillet, place them on a wire rack sitting on top of a sheet pan. You want the steaks elevated on the wire rack so they cook evenly in the oven. If they sit directly on the pan there will be more heat transfer to the bottom of the steak.
For best flavor, now you can season the steaks to your liking. I like to use my steak seasoning rub recipe, or paint them with a steak marinade. (you can't really marinate a frozen steak, but they still taste great with the exterior brushed with a marinade)
Now place the baking sheet 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 – 30 minutes for thin steaks, although my thick-cut steaks take up to an hour. Plan for much longer if you incessantly have to keep opening the oven to check on them…
…which is why you need this:
Yes, you need a digital meat thermometer. Using this allows you to pull your steaks out of the oven without ever once having to open the oven door to check their progress.
After the steak reaches your desired level of doneness, remove it from the oven and let the steak rest for 5 minutes. Why? Because if you cut into it now the juices will come running out and your steak won’t be nearly as moist and succulent as it could be. You already put in all this effort to make a great meal, don’t ruin it now.
Steak Toppings
Your steak is done, but can still be customized any way you want. Jazz up your steak with any of these toppings:
Looking for more cooking methods to prepare steak? Check out How to Grill Steak and the classic reverse sear steak tutorials.
How to Cook a Frozen Steak
Equipment
- Large skillet
- Wire baking rack
Ingredients
- 2 frozen steaks
- cooking oil
- salt and desired steak flavor enhancer see my recipe below
Marinade (optional)
- 1 tablespoon olive oil
- ½ teaspoon worcestshire
- ¼ teaspoon balsamic vinegar
- ¼ teaspoon liquid smoke
- 1 teaspoon fresh ground pepper
- ¼ teaspoon brown sugar
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika (smoked is best)
- ⅛ teaspoon cinnamon
- 1 dash salt
Instructions
- Preheat oven to 275 degrees.
- Heat 12" pan on high and add enough oil to thinly cover 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 place 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 place in the oven for 15-30 minutes, or until the interior of the steak reaches your desired level of doneness. Opening the oven frequently will drastically increase cooking time.
- Remove from oven and let rest 5 minutes prior to cutting and serving.
Marinade
- Mix all ingredients together and brush on steak when putting it in the oven. Feel free to use a steak seasoning rub instead.
Notes
- 125 degrees - rare steak
- 135 degrees - medium-rare steak
- 145 degrees - medium steak
- 150 degrees - medium-well steak
- 160 degrees - well-done steak
Nutritional Information
This recipe was originally published here on November 14, 2014.
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Sheryl
I tried this when I forgot to thaw my steak. My husband said I want you to make it this way every time! It was the most tender, juicy steak I'd ever made! Now, it's my go to. I'm making it again today for the fourth time. It hasn't failed yet! Each time, it has come out perfect! I just can't believe it. Easiest method and most delicious! Thank you!
Jade
275c or f? I can't find it anywhere in the recipe and 135c doesn't sound right...
Fox Valley Foodie
Yes, Fahrenheit.
Jill Rovani
Used a cast iron skillet, heated in the oven as I usually do. However, it wasn't nearly hot enough to brown the steak in 90 seconds per side. The marinade was good (brushed it on all sides), but I used the full recipe for 1 steak. Steak was in the oven for almost 30 min. (I used a temperature probe), but next time I'll just take it to 125 degrees, not 135 (seemed closer to medium than what we liked). As per comments, I had a splatter screen ready so that didn't give me a problem and had my stove vent on medium to take care of the smoke. Even tho directions didn't say to rest the steak before serving, I did for about 5 minutes so the juices weren't all released.
Rich
Fantastic way to cook frozen steak - used your recipe/suggestions all the way through. Nifty I could clean my cast iron skillet before sitting down to eat.
KK
That happened to me, too, even though I read all the instructions and warning about ice. I wonder if that is the purpose of using a cast iron pan? Something that should be mentioned more specifically, this "flare up" (???), could actually be a full blown fire - think about what was within that "6 foot radius!"
I will say after my kitchen being a horrible greasy mess, the bloody steaks (no pun intended) were *finally* done and delicious.
Something that should be definitely mentioned is, the statement below, has nothing to do with common sense. Please change that immediately.
[Notes
Important: Please use common sense. If there are noticeable chunks of ice on the steak, let it thaw slightly so the ice is removed before being placed in hot oil. Chunks of ice will turn into water, water will react violently with hot oil and splatter.]
Tony
An outstanding way to cook steak!...will never cook steak any other way in future.Thankyou for your warning to ensure there was no ice on the steak also. I used the coffee rub & rubbed the steak before I froze it. There were no dramas cooking this steak from frozen along your guidelines. Thankyou so much for this !!
John Paradis
Steak still raw after 40 minutes
tony
Cant wait to try this, love your tips...ive never heard of liquid smoke??where does one buy that?...really want to try your coffee rubs,I do that once the steaks have been seared in the pan - just before they go in the oven...right?,could I marinate then also? sorry for the questions its just ive never done this at all...also,what temp is well done steak please? thankyou for these recipes & love, love,love reading your descriptions I lmao :))
Fox Valley Foodie
Your local grocer will carry liquid smoke. I would either apply the rub or marinate the steaks. You could do both but there is a good chance the flavors wouldn't be complimentary.
Mark L.
Interesting approach. Thank you for sharing! In my kitchen, if faced with the need to get a steak from freezer to table, I would turn to sous vide (water bath) cooking. I think you add half the thawed cook time for frozen steaks, so you'd need 90 minutes or so to get a steak perfectly done and ready to sear and serve. You can use a sous vide heater, like the Joule, or SeriousEats.com has a cooler-based method. Just an alternative. Again, thanks for sharing your method!
P.D.
5 stars
P. D.
Mighty, mighty munches.
MARION CONLY
I know this is the best steak I have ever cooked. Absolutely delicious. I have actually cooked 3 steaks like this. So grateful for these tips.
Steakless
That was stupid. I just splattered oil in a 6 foot radius around the pan, all over me and my kitchen. Now I’m covered in burns. Should have just gone to McDonald’s. I couldn’t even get close enough to flip it. Waste of steak and now I have a bunch of nasty clean-up.
Royo
This is a great technique for cooking frozen steaks but i feel bad for all the people saying its the best theyve ever cooked. Like, really?? Even compared to cooking fresh meat?? Impossible. Seriously guys, get some fresh steaks! Lol
Ally
Ive been cooking for my family for 30yrs, this by far is the best steak dinner Ive made.
Thanks!!
Courtney
Vegetarian here 🙋🏻 never had a steak in my life...but I'm a good wife and we were given some nice frozen steaks, so here I am. 😂
Fox Valley Foodie
I love it!
Ruth
Tried this recipe with a perfect medium rare result. Thanks so much,
Carl
Came across this recipe a few days ago and I figured no way.
Yesterday I opened the refrigerator and realized I forgot to take the steak out to thaw so I gave it a try. I figured what’s the worst that could happen is I call and order pizza and the dogs get steak ( I know the outcome they were hoping for) But I have to tell you this is one of the best oven steaks I’ve have done! My steak was 1 inch thick so 90 seconds on each side is all it took in a real hot cast-iron skillet. Topped it with some Lawrye’s seasoned salt before it went in the oven. Pulled it out at 130° came out a perfect rare.
Can’t wait to have a few friends over and see their faces when I cook up some frozen steaks
Thanks Fox Valley Foodie
Danielle
Can’t wait to try this. Also kudos on the lawry’s!
Shelley
So that's 275 Fahrenheit? And what should my temp read for medium rare?
Fox Valley Foodie
Fahrenheit is correct, aim for 135 degrees for medium rare.
Marie Anne Depault
Best steak I ever cooked. Saved the day!
Fox Valley Foodie
I love to hear that!
JJ
Results as promised! Used ghee to pan-fry. Covered cookie sheet with parchment paper for easy cleanup. Used some bottled barbecue sauce. Baked for 30 minutes. Yum! What’s there not to like?! Will incorporate this method again!
Kevin
I know what I'm making for dinner tomorrow night! Thanks Fox Valley Foodie! Keep these helpful posts coming!
matt
great idea man.