Find out whether frozen steak can be seared and how to do it right.
1 Answer
Searing frozen steak is possible and can produce excellent results using the reverse sear method, where you cook the steak from frozen at a low temperature before searing it at high heat. This method helps to minimize the gray band and maximize the flavorful crust.
Detailed Explanation:
Searing a frozen steak involves a slightly different approach than searing a thawed steak. The key is to use the reverse sear method. Here's a step-by-step guide:
- Prepare the Steak: Take your frozen steak directly from the freezer. There's no need to thaw it. Pat the surface dry with paper towels to remove any excess ice crystals. This is crucial for achieving a good sear.
- Season Generously: Season the frozen steak liberally with salt, pepper, and any other desired spices. The seasoning will adhere better to the dry, frozen surface.
- Low-Temperature Cooking: Place the seasoned steak on a wire rack set over a baking sheet. Cook in a preheated oven at a low temperature, around 250°F (121°C). The cooking time will vary depending on the thickness of the steak. Use a meat thermometer to monitor the internal temperature. Aim for an internal temperature of about 110°F (43°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
- Searing: Once the steak reaches the desired internal temperature, remove it from the oven. Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a high-smoke-point oil like avocado or canola oil. Add the steak to the hot skillet and sear for 1-2 minutes per side, until a deep brown crust forms. You can also sear the edges for a more even crust.
- Rest: Remove the steak from the skillet and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Pro Tip:
Don't overcrowd the pan when searing. Overcrowding lowers the pan's temperature, preventing a good sear. Sear one steak at a time for best results.