Looking forward to grilled steak but forgot to defrost it? All is not lost. Try this simple technique to produce a tasty slab of beef with a great crust.
We all have those days. You know, the ones where you’re stuck behind a desk and can’t help but day dream about blue skies, warm sun and grilling up that juicy steak waiting in the fridge at home. Now, imagine getting to the end of one of those days, braving a traffic-filled commute back home but know you have that steak to look forward to. Tired and hungry, you make it to the fridge only to find someone moved the steak to the freezer and it’s frozen solid. Just like that, your easy weeknight barbecue goes straight out the window…
… or does it?
A new trend circulating through the online grilling community is grilling frozen steaks, inspired by sheer laziness and a passion for grilling without bounds. Ok, I may be exaggerating; some science is involved, too.
Pros & Cons of Grilling Frozen Steak
Cooking a properly-dried and frozen steak not only produces a great crust, but also cooks evenly from end to end. Sure, a freshly cut steak is ideal since it’ll always have the best taste, but when you’re in a pinch and have to resort to frozen food, cooking a frozen steak is a pretty safe bet when it comes to taste you can count on.
There’s a lot to keep in mind when cooking frozen steak. If the steak isn’t wrapped and stored properly, an icy layer will form on the outside and drip into your grill, causing it to pop out and potentially burn you. Also, this method isn’t as effective for thinner cuts, which is why it’s not recommended. For best results, grill frozen steaks 1 to 1 1/2 inches thick. As mentioned above, nothing will be as good as a fresh steak, but when it comes to frozen alternatives, we’ll take it grilled, not thawed.
How to Grill Frozen Steak
- Make sure the steaks are frozen flat and dry
- When you’re ready to grill, arrange hot coals in Char-Broil’s® Kettleman™ TRU-Infrared™ Charcoal Grill for indirect heat. Put the grate back on, cover and allow the grill to preheat.
- Arrange the steaks over the hot grate and allow to cook for five to seven minutes, flip once, and then another five to seven minutes. Remove from direct heat and place over indirect heat.
- Using Char-Broil’s® Digital Thermometer, monitor the steaks’ internal temperature and take them off the grill once they reach 50 degrees Celsius.
- Wrap the steaks in foil and allow to rest for five minutes before serving.
- The temp will continue to rise as the steaks rest and, once on the dinner plate, they’ll be a juicy medium-rare with the right amount of crust.