Chefs demonstrate why you should never thaw frozen steak before grilling

Frozen steaks don’t taste as nice if you thaw them before cooking them up. Here’s the proof.

There are some food tips that have basically become second nature.

For example, if you’re barbecuing a burger, you should never press down on the patty.

But there’s another tip that should be known by all meat lovers.

It’s to always cook a frozen steak straight from the freezer instead of letting it thaw out.

Most people wouldn’t assume that this is a good thing to do. After all, wouldn’t cooking a frozen steak make the inside and the outside taste all uneven? And thawing a steak is basically the same as bringing it back to its natural state. Yes, you would think that both points make sense, but not in practice.

And if anyone doubts this, then there’s the perfect video that proves that frozen steak is better than thawed steak in every way.

The senior editor of Cook’s Illustrated, Dan Souza, put it to the test.

To conduct this experiment, Souza cut some strip loin beef into eight evenly sized steaks. After this, he cut the steaks in half crosswise and froze all of the meat.

Then half of each steak was thawed out in the fridge over the course of a night. The other halves were kept in the freezer.

After this, he took the steak halves and seared the frozen and thawed out steaks in a hot pan for one and a half minutes per side.

Lastly, he put them into a 275 degrees Fahrenheit oven until the steaks were cooked to medium-rare (inside, they registered at 125.5 degrees Fahrenheit.)

Then the analysis of the steaks began.

Each steak was weighed before and after cooking.

The results were shocking.

The frozen steaks did take slightly longer to cook compared to the thawed steaks. But the frozen steaks only took 18 to 20 minutes compared to the thawed steaks taking 10 to 15 minutes. A three-minute cooking difference really isn’t a lot!

But when they cut the steaks open, they could really see the difference.

The frozen steaks had a thinner band of grey overcooked steak under the crust, meaning that there was more tasty meat!

The frozen steaks also lost an average of 9% less moisture throughout the cooking process.

But of course, the most important test was the taste test. Everyone preferred the taste of the frozen steaks!

The reason for this is due to the colder temperature of the inside of the steak. The frozen interior takes longer to overcook. That means you can brown the meat without ruining the inside.

But now that you know frozen steak is better than thawed steak, you might be wondering if there’s anything else that you can do to enhance the flavor. The answer is yes!

Firstly, don’t put the steak in a Ziploc bag before freezing. Instead, freeze the steaks as flat as you can, with the meat being uncovered, resting on top of a parchment baking sheet.

Secondly, once the steaks are completely frozen solid, then you should wrap the steaks in plastic wrap and then put them in a Ziploc bag.

Those two steps make the steak brown faster and lead to less splatter. Lastly, the frozen steaks cook best on a hot pan that has oil that covers the pan with an eighth of an inch of depth.

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