ATK did a similar test a few years back - with the same result. (they didn't do it as great as you did btw). Pretty much flies in the face of all the conventional mythology of how to cook a steak... But it works!
Everything I put on the grill is always frozen, except chicken. When I grill bone-in chicken, I boil it for a few minutes so it wont be bloody after it's done.
Smoked reverse-sear. No bag simmering BS ...blech. No accupuncture, Reiki rock waving, hanging of colourful flags. Cooking meat shouldn't involve a plastic bag and bubblebaths.
Experiments are always nice. It'd be interesting to see Sous Vide to 130/Torch vs Sous Vide to 115/Grill vs Reverse Sear. Just don't keep it in the bath for more than an hour as 115 is a dangerous temp to leave the steak.
Might want to brush up on your microbiology. As much as I don't like that bag stuff, you'll do little to the steak. What ever happened to proper cooking?
Just cook the room temp stake to a lower temp when you pull it off, as it will most likely cook longer during rest than the frozen. May have to try this test myself, but like you, not buying it until I try it myself.
Lokes Self "Just cook the room temp stake to a lower temp..." Leave the stakes in the ground and cook steaks instead.
6 років тому+3
In my opinion not lower temp but hotter temp for much less time, a lower temperature will cook it evenly through and be brown all the way with less char. Hot and quicker will give a cooked surface nice char and pink middle
"Just cook the room temp stake to a lower temp when you pull it off" he meant the internal temp of the steak not the grill temp, so high temp and shorter cooking time, what he said, and let it rest
So,,, if you go out and buy a steak from the local grocery store,,,,, should you let it to come to room temp or fire it up cold out of the fridge??? also salt while cooking or after cooking?? thanks great video.
I've been in the restaurant business for 20 years and this little trick you stumbled upon is one of our trade secrets. A just frozen steak cooked at high temperatures has better char and crust, juiciness, and texture.
I'm curious if you use a super freezer if it would be even better? Super freezers are used for sushi and the temp is much much lower. When you thaw fish from a super freezer it dose not give up water like normal freezing.
Regular freezer works because it freezes slowly, allowing ice crystals to form. The crystals cut through some of the meat cells, tenderizing the meat from the inside. Super freezers freeze fast and make few if any crystals, this preserves the texture of the meat. That is why it is used for sushi, slow freezing would make it mushy and destroy the texture. For livestock and poultry that is intended for cooking the mush makes it more tender.
The gray area of the cooked steak is STEAM cooked. THe freezing will cause the water in the steak to expand into ice and thereby tenderize the meat internally. So, the best result will be from first freezing the steak, THEN allow it to return to room temperature, while between two paper towels to absorb the moisture. Once it is at room temperature, sprinkle a bit of salt on the steak to preseason it, and let it sit between paper towels for another 1/2 hour. The salt helps draw the water out of the surface of the meat, and towels blot it up. Finally, use an oil with a high smoke temperature (ex: peanut oil) if pan frying and get it really hot, or a hot grill, and put the steak in the pan / on the grill, and turn the heat down to medium, and cook to you choice of doneness.
Okay, when I start hearing people talk about grill marks, I know that we're in trouble. The truth is that grill marks do little other than make it LOOK appetizing. (And yes, they've proven it.) The Maillard reaction should be over the entire meat surface, not just select areas to create a pattern. And overdoing the grill marks can actually give kind of a chalky finish. (If they ever go to a full black, you've blown it.) If you want nicely caramelized surface on a grill, bring along a cast iron pan or flat griddle plate, and sear it on there first. Then, go over your heat and flip it about every minute or so, and rotate when you do. This allows the meat to cook faster and not get overdone by absorbing and releasing a significant amount of heat, while producing an even color. Most steak houses put the meat on a sear plate first, them move it to a broiler. Pretty much what was done here, except for the unnecessary ridges on the plate. Notice that the grill marks produce caramelizing on only about 1/3 of the surface. The rest is a sandy-tan color, which tells me there's less flavor there. On a side note, should anyone tell you during your travels that searing "seals in juices," you are to kick them repeatedly in their tiny little testicles. Searing simply adds flavor and texture. When are grill marks a good thing? When doing shrimp, thin cuts of meat, and some vegetables. Because it gives you at least SOME surface caramelizing without overcooking. The other thing is, seasoning the meat prior to cooking will produce a better overall flavor. Any time I see someone take a bite of their steak, and see the large salt flakes fall off (like the second one he tasted) they might as well just buy a deer lick and set it on the table.
This is only possible when the sear is hot enough done with a pit. At home when I only get to use a pan, the temperature isn't enough to raise the steak to this result. So when doing it at home, it is still better to use room temperature steak.
Since you pulled the room temperature steak off the heat first, shouldn't that have been the one you tasted first? Don't know how much time difference between the times the steaks were removed or the times between your tastes. Love your videos Thx
when you freeze the steak, the water in it expands when freezing and shreds/ripps the muscle cells + you preserve the water content for longer while grilling making it tenderer and juicier.
I was born in NL but moved to America when I was about 10. As soon as he started speaking I knew he was Dutch, such a unique accent. Very informative video :)
he also took the temp from 2 different spots on the middle steak where it leaked out 5% more juice I notice the juice puddle was bigger when he was measuring
Always from frozen. 45 minutes on a smoker at 2-250 to thaw and smoke it. Then on a 7-900 degree grill with a chip box smoking and sear . Pull at max of 120. Perfect every time. I do burgers from frozen, smoke at 250 for 45 minutes, turn smoker up to 450, done at 160. Usually takes 1:15 minutes for burgers but they are damn good
he greatly misjudged how long it should take to cook. Evidence by the fact that he mentions the refrigerated steak was over temperature. how much over we wont know, but if its so much that they cut it out at the last second you could guess it was too much
you can chill the steak in the fridge, if the fridge have a meat department you can get it down to minus 3 celcius without freezing it, or put it in the freezer for an hour before grilling.
I believe the "Gray" could be attributed to a longer rest time on the steaks that were not frozen. The over cooked area (grey) can also be avoided by a higher temperature sear, and then transfering to the secondary zone for cooking.
Great vid, and really interesting result. I spent the day going through Weber Summit Char vs other Kamado vids so this was a very welcome distraction ;) Subscribed
There’s another plus for freezing the steak. When the water freezes it expands a little bit and that stretches out the fibers giving you a more tender steak
Brother... I am surprised as well... that was not to be expected. But... this is a true wow-effekt, because I will establish an iron spare ratio of pre-cut entrecote in my freezer for emergency situations. And they will fly onto the grill like frisbees whenenver I feel I have to save myself. Thumb up, man.
Very interesting test. One thing that was not mentioned that I am curious about: What was the cooking time for each steak to reach the desired internal temp? The only mention is near the end when he states that the room temperature one rested for 5 min. No mention on the others. They could not have rested the same time, as he cut them all together; this will change the "pink" area in the center drastically.
Really enjoying your tests, they appeal to the scientific side of cooking i love being from a family of scientists. Mix that with my love of proper low and slow bbq and this chan makes me very happy.
While interesting, this is deffo no a scientific test.There's no controls, no repeated testing, no control of cooking time/temp, steaks where all different weights etc
What would the control be for testing cooking a steak from different temperatures? What control is it that you're expecting? In this case, the control is the room temperature steak -- which one could reason is the preferred cooking method amongst professionals. This is a scientific test! There is a control, which is often (more than you'd think) somewhat subjective. Repeated testing affirms or rejects hypothesis (affirmed hypothesis are then corroborated to develop scientific theory). It does not have anything to do with one test being scientific or not. Control of cooking temperature reflects lack of data and less-than-rigorous specifications of testing; it does not make an experiment invalid, rather such unknown variables would be taken into account and, if further study were deemed necessary in the scientific world, efforts would be made to control those variables. A scientific test doesn't have to be perfect and there are many gaps to fill in here and some poor methods -- weighing the steaks, for example, to determine weight loss could have been done. Not to mention, the bag would no doubt affect loss of mass vs. no bag in each environment. Never-the-less, flaws and all, this is a scientific method of testing.
1.5 C will not rupture the membranes bc its above freezing based on normal salt levels in tissue lowering the freezing point. If it was at -1.5C it was actually not frozen. Commercial meat can be kept colder than that and still be called "fresh"
Very informative. So if I have a thin steak, I would freeze it to keep it more rare. A thick steak will be reverse seared anyways so should be kept at room temperature. Thanks.
If you really want it juicy and cooked evenly without losing tenderness, cook room temp while flipping it back and forth are the right timing which don't allow it to dry up. And you don't have to eat any blood left in the steak which is a lot healthier and better for you.
I wonder how much effect the freezing has in tenderising the meat? Freezing it will cause ice crystals to burst the cells in the meat, which will change the texture. If you wanted to be totally anal about it, then you'd have to freeze and then thaw the room and fridge temperature cuts to allow for this effect. Sounds like an excuse to eat more steak to me!! 😆😆😆😆
The way to test that would be to freeze two steaks. Then allow one to reach room temperature before grilling both steaks along with a steak that was kept at room temp. If you are right I would expect both of the frozen steaks to be tenderer than the room temp steak.
Good work. It certainly makes perfect sense, doesn't it? A couple of other tips: Freezing is virtually the only way I've found to make a tenderloin great. It allows you to get a dark crust on the outside and the center just warm. The classic "black and blue" or Pittsburgh style steak. Maybe not everyone's cup of tea, but if you ever want to try it, you have to freeze the meat. Second, I always salt my steaks right after I cut them -- at least a half hour before they go on the grill. The hygroscopic affect of the salt draws out moisture, then it re-absorbs into the meat deeply flavoring it and drying the surface. It makes a huge difference if you have a dry surface on the steak so that you don't have moisture that has to "boil" off before Dr. Maillard's reaction starts. The worst technique is to salt them just prior to grilling. Thanks, man. Nice work.
www.johnnyprimesteaks.com/wp-content/uploads/2016/06/DSC04925-1024x684.jpg ^this one is between medium rare and rare the one in the video is at least well done
Thanks for doing this test, being in the food industry for close to 20 years, no one ever challenged the thought that most meats should be at room temperature before grilling. Seems if there is a consensus in the kitchen, you get stuck and just do it without really thinking twice about it.
I Sous Vide my steaks. You are right. I even started clarifying my own butter for use in pan reverse searing/crusting. That clarified butter is also good for stove top popcorn.
I’ve cooked frozen steaks on a really hot pan and they’ve come out great. Super hot pan gets a crispy outside and the frozen inside lets it cook through slowly and more evenly
Have you ever tested the smoking difference btween using wet or dry wood chips/chunks? I prefer the flavor of the dry but many prople say I should soak in water, which I find a slight bitter flavor from the smoke.
When we ran from hurricane Ike, we were at a hotel not that far from home. We headed to higher ground. Pre paid for a room, and couldn't get our money back if we left early, due to no electricity. So we stayed. Anyway, I urged my hubby to run to the house and get all the good meat out of the freezer. So he did along with the charcoal and some canned beans. The hotel happened to have a very nice brick BBQ hut. He got the coals started, opened several cans of beans and heated them up in the cans. Threw the frozen steaks on. When they were done, we shared what we had with about 10 other people. Some of them brought what they had(veggies and bread, etc.). Long story short, everyone said those were the best steaks they had ever eaten! And they were shocked to learn they were thrown on the grill frozen. He also grilled some sausage links. And we had to divide the steaks in two. So everyone was able to eat. I had forgotten about that(I don't like recalling sad memories) until I saw this video. But yes! Steaks are good grilled from a frozen state! I'm glad you did this video Pitmaster X! Thanks!
well of course they said they were the best steaks ever!! they were refugees from a hurricaine, and here they were eating free steaks! they were probably eating raw pop tarts prior to that.
Hurricanes suck. I lived off of mre's, canned food and canned Anheiser-Bush water for a month after Katrina. Really makes you appreciate what you have after you recover from something like that.
Awesome story. A story you will keep with you and your family. Sounds like you have an outstanding husband who did what he could to provide for yourselves and others. Cannot ask for more than that. Cheers from NC... - We've had our share of hurricanes in this state as well. Memories and stories to tell others years from now.
As a Miami guy, I've been through a couple of hurricanes myself. The sence of community from a shared traumatic event is beautiful. Grilling and sharing around a fire. It really doesn't get better than that.
Nooo!! Dont freeze your steak, Freexing ruptures cell walls and liquid expands when it freezes and ruins the texture of meat. Thats a huge reason why Fresh is so much better than frozen.
I dont think so.... Science. Water expands when frozen. Its the water in cells that expand and ruin food. Unless you can find me a science article telling me what I learned was wrong in college.
A vacuum seal (how you should seal frozen meat) will prevent expansion of water. I imagine most people that store meats and have bad experience with freezing don't use vacuum seals. This also effects refrigerated meats, allowing for more oxidation. If you check out how some companies ship meat privately, they use this method of freezing and shipping in coolers.
Freezing water doesn't give a f*ck about vacuum-seal-bags... It expands, no matter what. It is strong enough to break rock when freezing and expanding, so it should be clear that a vacuum sealing bag doesn't stop expansion of water. And also the expansion of water isn't so much destroying cells as are ice crystals that form sharp edges and pierce the cell walls. That's also why shock freezing isn't as harmful, because it goes so quick, water can't properly crystallize and doesn't grow sharp edges. Vacuum-Sealing might prevent these dry places that frozen stuff sometimes gets on the surface, but doesn't have much effect beyond that i believe.
if you really want your mind blown, try frozen pork chops in the oven... they come out amazing. the crackling gets so crunchy and super soft and they're really tender!!
to me this was a surprising outcome may i ask, how long was the steak in the freezer? and what type of freezer, was it a -5 or -18 freezer? as it got to only -1 i suppose it wasn't entirely frozen as in one massive block? what about reverse sear VS 'regular' sear n cook? smakelijk!
Because it had no bearing on his test. This was not a test on flavor, it was a test on how steak temperature at the time of cooking affected the outcome.
Steve Johnson so? Why does that matter? Is he going to throw the steaks away? Also, almost anyone who cooks a steak is going to season it. Freezing may make the texture a little better, but if you can't season it well, if rather have a little tougher steak. The test was about which method of cooking was best. That includes flavor.
Dnite13 exactly. No one is going to cook their steaks without salt. With a change in the water content this experiment could have different results. What good is an experiment if it doesn't necessarily apply in practice?
If you cook a frozen steak you are actually steaming your meat. I don't know what this guy is talking about. So if you like your steak steamed go ahead but I think it's just awful .
Nice video, thanks! More tricks to add to my bag.I would like to comment on one thing. You made a comment about the amount of caramelization at the surface of the meat. While there are some trace amounts of various natural sugars in meat, there is not nearly enough to produce a significant amount of caramelization, which is sugar being oxidized.All of that delicious candy, melt in your mouth, brown deliciousness is not caramelized sugar. It is a combination of sugar and proteins that get molecularly arranged to yield many different flavor compounds and aromatics. It is called the Maillard reaction.This is the magic stuff stuck to the bottom of the pan and its booming with many exotic compounds. This stuff is why we deglaze our skillets with water, acid, or alcohol.The Maillard bits are dissolved off the surface of the pan. Have you ever seen something like ink or dye that has interacted with alcohol? The solid color breaks down into other colors. So you now have a range of different colors as well as the original color. This is exactly why browned food has such a spectrum of rich flavors. And why pan gravy is so delicious. It is like meat liquor. The fat is also rendered and dehydrated. I'm sure you have seen bacon fat go from white and chewy to brown and ash like in texture.When the conditions are met, the maillard reaction kicks off and goes to work.There can't be excess oil or moisture and the Ph is important as well. Some chefs actually use a pinch of baking soda to change the Ph to facilitate the reaction and maximize the production. Good stuff.
only difference here is cook time and thus texture ... the reason people say room temp is better is that the cooking penetrates farther and quicker so less bacteria to be had . personally i taw them in the fridge , take it out about 10 15 before let it sit ( in a bag) then prep and cook .
Not surprised at this result. I used to eat pork chops cooked from frozen on a medium heat and they always tasted better than unfrozen ones. I surmised that the flavour juices retained better as a frozen block in the middle whilst the outside seals.
Please review the video again to realize that the steaks were all cooked to the same core temperature regardless of what they looked like. Before resting, steaks that are cooked well done (160°F or 71.11°c) are cooked to a higher temperature than medium rare (129°F or 54°c); again, that's before resting
exactly, normal freezer temp is -10 to -18°C my experience is that real frozen steaks lose a lot of water during thawing because the cells in the meat are bursted
Lurch Amok That's exactly what I was thinking. When frozen completely, the juices/liquid turns into ice crystals, that destroy some cells when exiting the meat during a fast thaw.
Kw Hemphill For water, yes. For other products, it might be different. Think about a bottle of vodka in a freezer. There's a reason why freezers are far more below 0°C.
Kw Hemphill that's wrong freezing is when a liquid changes it's aggragte state from liquid to solid. The freezing point of water ( f.e. in meat) depends on how much other stuff is solved in it f.e. salt or sugar
Is this the first time you've ever grilled a steak? You're making a lot of mistakes. 1. You need to blot off the moisture of the steaks with paper towels. This moisture will ruin the crust if not removed. 2. You need to season the steak with salt BEFORE you cook it. Preferably overnight. 3. Cast iron grates are one of the worst things to cook a steak on. Go with a cast iron pan (large surface area) or thin metal grates (low heat retention, direct flame). You want to sear the entire surface of the steak, not sear lines into a steak. 4. You do not need oil if grilling a steak on grates. It's just not necessary. 5. If you have a fat cap (which you do), you need to sear that side as well.
I agree with some of that. I pull fresh steaks from the fridge, season, then leave them on the counter while I build a fire (natural lump mesquite charcoal). That gives them about 20-30 minutes to absorb and pull some protein to the surface. Sometimes longer if I'm also prepping side dishes. I build a modest fire on one side of my kettle (8-10" bed of coals, aiming for 250-300 when the lid is down), add a lump of non-charcoalized mesquite just before cooking (for smoke), rub each steak with a small bit of oil just before cooking, and cook them entirely on the indirect side to 130-135 F (sear at the end if needed, usually smoke and radiance do enough). For whatever reason, other natural lump charcoals I've tried just don't perform like mesquite providing no sear unless I park the meat right over the fire, not to mention mesquite + beef just tastes better than other woods.
Joe Walsh Have you ever tried it? It really does give a deeper flavor. Leaving it out in the fridge also further dries the surface which leads to a better crust.
Gotta see what the difference is between a steak that was frozen and defrosted to fridge temp, and one that is grilled frozen. Maybe freezing the steak itself, not cooking it frozen is what is making the texture difference?
-1 C is not a typical temperature a steak would be coming out of a normal household or restaurant freezer. freezers normally are much colder, and if the steak was in there overnight the experiment would be very different. knowing the temp of freezer and duration steak in freezer would be useful info. thanks for video
Isn't the grey part the reason to let it rest after reaching the right temperature? So, with the frozen steak, you don't need to wait as there is less grey area.
I've done this many times. When cooking steaks on the grill. I freeze the steak 1st like here, but then let it thaw in the fridge a bit, then on a plate for a short time. The theory is to have the Center of the steak still frozen. This results in steak that is juicy on the inside but nuked on the outside, my favorite way getting taste from steak.
Interesting. I can't tell you how many times I've said on the drive home from work, "we need to stop at the store to pick up something for dinner as I forgot to defrost a steak", Now I'm just going to try it straight from the freezer to the hot grill and see how it works. Almost all of our steaks go into the freezer in vacuum seal bags, it's quite rare for us to have any steaks sitting in the fridge since we generally buy when there is a good deal on new york or filet steaks at the market. Thanks
You are looking for a juicy steak, that means the core must be cooked slower than the surface. In order to achieve that you have to cook at higher temperature. Your test does not necessarily mean the frozen steak give best results, but that you didn't cook at temperature high enough on your room temperature steak, that's why it is more dry.
Chef did you grill each side of each steak the same exact time? And what was the indirect cooking times of each steak? Love what you do but curious as I can’t cook a frozen steak that well
so... what was the grill temp? seems like if you leave the frozen steak on longer the outside could potentially overcook? Dunno, I wasnt there, and am not a "meatologist". :)
I have always frozen my steaks and cook on a propane grill with hickory wood chips. The steaks come out a golden brown, and are very juicy. The only down side is the cloud of smoke when you open the top.
The room temperature steak sat on the board for how long before the 'frozen' steak reached cooked temperature? The frozen steak was not rested as long to allow osmosis to occur.
Great vid! I’ve noticed that frozen-then-thawed steaks are more tender too. A bit too much music. I like your voice and cadence, but without music (or maybe lower the volume a bit)
I prefer Milk-steak boiled over hard. Carefully place the steak in the boiling milk mixture. Bring the liquid back to the boil and reduce the heat so that the milk is simmering. Cook this medium-sized steak for five minutes on one side, stirring the top occasionally to stop a skin forming on the milk. To finish you garnish with jellybeans.
I treat myself to a good cowboy ribeye once a month. I will now be freezing mine. I wonder how a frozen beef roast would do on a rotisserie? Let say a rump roast or a chuck roast. that would be interesting to find out. Any takers??
Thumbs up. I started cooking my steaks frozen a few years ago at camp when I realized I had forgotten to take them out to thaw and I was HUNGRY. I thought "what the heck." I was ready to eat half raw meat if I had to. They turned out great so I started cooking them frozen at home also.
Somewhere Gordon Ramsey just had a stroke.
Ha ha ha ;-)
Because he is trying out something "new"? Sometimes the classic way is outdated...
Phil........ever hear of the word "humor" , as in " sense of humor" ? save your allowance, and maybe someday you can buy one.
Stone cold in the center
Yeah right Ron
just freeze and add milk in a blender for the perfect sheak
That was funny LOL
Ick !!!
Steak-o-matic 3000
Blech! 😂
😂😂😂😂
ATK did a similar test a few years back - with the same result. (they didn't do it as great as you did btw). Pretty much flies in the face of all the conventional mythology of how to cook a steak... But it works!
i realize it's kind of randomly asking but do anyone know a good site to watch newly released tv shows online?
Everything I put on the grill is always frozen, except chicken. When I grill bone-in chicken, I boil it for a few minutes so it wont be bloody after it's done.
Love your video but have you considered easing up on the background music
I concur.
True
30%
Finally! someone who uses Celcius! Thank you!
I heard somewhere, it is best to grill a steak chilled so you can do a good sear without over cooking your steak
If it's quite thin, then starting with a cold steak leaves more time to hit the right spot.
THUMBS UP - if you want the NEXT TEST video to be *SOUS VIDE* vs *FROZEN* vs *REVERSED SEAR*
THUMBS DOWN - if you don't like test videos
Smoked reverse-sear. No bag simmering BS ...blech. No accupuncture, Reiki rock waving, hanging of colourful flags. Cooking meat shouldn't involve a plastic bag and bubblebaths.
I'd love to know how sous vide and reverse sear turn out!
Experiments are always nice. It'd be interesting to see Sous Vide to 130/Torch vs Sous Vide to 115/Grill vs Reverse Sear. Just don't keep it in the bath for more than an hour as 115 is a dangerous temp to leave the steak.
Might want to brush up on your microbiology. As much as I don't like that bag stuff, you'll do little to the steak.
What ever happened to proper cooking?
Pitmaster X : zeg Pitmaster, je moet de T in entrecote wel uitspreken hè?
m.ua-cam.com/video/lF_SUZ9wQbo/v-deo.html
Just cook the room temp stake to a lower temp when you pull it off, as it will most likely cook longer during rest than the frozen. May have to try this test myself, but like you, not buying it until I try it myself.
Lokes Self "Just cook the room temp stake to a lower temp..."
Leave the stakes in the ground and cook steaks instead.
In my opinion not lower temp but hotter temp for much less time, a lower temperature will cook it evenly through and be brown all the way with less char. Hot and quicker will give a cooked surface nice char and pink middle
"Just cook the room temp stake to a lower temp when you pull it off" he meant the internal temp of the steak not the grill temp, so high temp and shorter cooking time, what he said, and let it rest
So,,, if you go out and buy a steak from the local grocery store,,,,, should you let it to come to room temp or fire it up cold out of the fridge??? also salt while cooking or after cooking?? thanks great video.
I've been in the restaurant business for 20 years and this little trick you stumbled upon is one of our trade secrets.
A just frozen steak cooked at high temperatures has better char and crust, juiciness, and texture.
I wonder what the result would be if you prepare them with reversed sear!
Then you will eliminated the result I gues... I will do a test on that as well
Please explain a reverse sear.
I'm curious if you use a super freezer if it would be even better?
Super freezers are used for sushi and the temp is much much lower.
When you thaw fish from a super freezer it dose not give up water like normal freezing.
Could be... I haven't tested that
Regular freezer works because it freezes slowly, allowing ice crystals to form.
The crystals cut through some of the meat cells, tenderizing the meat from the inside.
Super freezers freeze fast and make few if any crystals, this preserves the texture of the meat.
That is why it is used for sushi, slow freezing would make it mushy and destroy the texture.
For livestock and poultry that is intended for cooking the mush makes it more tender.
The gray area of the cooked steak is STEAM cooked. THe freezing will cause the water in the steak to expand into ice and thereby tenderize the meat internally. So, the best result will be from first freezing the steak, THEN allow it to return to room temperature, while between two paper towels to absorb the moisture. Once it is at room temperature, sprinkle a bit of salt on the steak to preseason it, and let it sit between paper towels for another 1/2 hour. The salt helps draw the water out of the surface of the meat, and towels blot it up. Finally, use an oil with a high smoke temperature (ex: peanut oil) if pan frying and get it really hot, or a hot grill, and put the steak in the pan / on the grill, and turn the heat down to medium, and cook to you choice of doneness.
Whaaaaaaaat???? Why have I been thawing my steaks in the fridge for a day and then letting them reach room temp before I grill them???
It's a damn dirty secret! Someone should make a frozen meat cookbook with modified cooking times
Lmao buy your steaks when you want to cook them instead of freezing them 🥴
This is conter intuitive. The results surprise me. I will certainly try it because I always have frozen steaks. Thanks for the advice.
Okay, when I start hearing people talk about grill marks, I know that we're in trouble. The truth is that grill marks do little other than make it LOOK appetizing. (And yes, they've proven it.) The Maillard reaction should be over the entire meat surface, not just select areas to create a pattern. And overdoing the grill marks can actually give kind of a chalky finish. (If they ever go to a full black, you've blown it.) If you want nicely caramelized surface on a grill, bring along a cast iron pan or flat griddle plate, and sear it on there first. Then, go over your heat and flip it about every minute or so, and rotate when you do. This allows the meat to cook faster and not get overdone by absorbing and releasing a significant amount of heat, while producing an even color. Most steak houses put the meat on a sear plate first, them move it to a broiler. Pretty much what was done here, except for the unnecessary ridges on the plate. Notice that the grill marks produce caramelizing on only about 1/3 of the surface. The rest is a sandy-tan color, which tells me there's less flavor there. On a side note, should anyone tell you during your travels that searing "seals in juices," you are to kick them repeatedly in their tiny little testicles. Searing simply adds flavor and texture. When are grill marks a good thing? When doing shrimp, thin cuts of meat, and some vegetables. Because it gives you at least SOME surface caramelizing without overcooking.
The other thing is, seasoning the meat prior to cooking will produce a better overall flavor. Any time I see someone take a bite of their steak, and see the large salt flakes fall off (like the second one he tasted) they might as well just buy a deer lick and set it on the table.
You "eat" with your eyes as well. Appearance matters.
I always reverse sear my steaks, maybe that makes a difference in texture/tenderness too? Could be a nice test...
I hear some accent, are u dutch or from somewhere in this area?
Definitely Dutch
Don't watch this delicious experiment before breakfast, right after wake up...
This is only possible when the sear is hot enough done with a pit. At home when I only get to use a pan, the temperature isn't enough to raise the steak to this result. So when doing it at home, it is still better to use room temperature steak.
Since you pulled the room temperature steak off the heat first, shouldn't that have been the one you tasted first? Don't know how much time difference between the times the steaks were removed or the times between your tastes. Love your videos Thx
What's the point in wearing that glove when you touch everything on your work surface after handling the steak?
blue ferral think he didn’t want to rub oil on the steak using his bare hands.
No meat juices on his hands...
Both of you completely missed my point.
That is probably because they don't know what cross contaminating mean... A LOT of people don't regarding to food..
Probably a heat protection glove. :D
when you freeze the steak, the water in it expands when freezing and shreds/ripps the muscle cells + you preserve the water content for longer while grilling making it tenderer and juicier.
Toch grappig hoe je vrijwel altijd direct aan de uitspraak kunt horen dat het een Nederlander is.
Ja.. he blight er toch een 😁👍
I was born in NL but moved to America when I was about 10. As soon as he started speaking I knew he was Dutch, such a unique accent. Very informative video :)
I'm really suprised! Frozen Steak is the winner! Now is interesting to compare the frozen steak with a Sous Vide steak!
No comparison there. Different cooking methods, different leagues. Sous vide wins.
Room temperature and frozen steak both lost 20% of their weight in the grilling process.
cast iron pan properly seasoned and no oil ... not trying fry a steak ... if you put oil that would be sauté ing .. I saw that onBobby Fl;ay
he also took the temp from 2 different spots on the middle steak where it leaked out 5% more juice I notice the juice puddle was bigger when he was measuring
You can take the sous vide steak and throw it out of a car window travelling at 65mph. Leave it there for the scavengers to eat.
Fuck sous vide.
Always from frozen. 45 minutes on a smoker at 2-250 to thaw and smoke it. Then on a 7-900 degree grill with a chip box smoking and sear . Pull at max of 120. Perfect every time. I do burgers from frozen, smoke at 250 for 45 minutes, turn smoker up to 450, done at 160. Usually takes 1:15 minutes for burgers but they are damn good
that room temperature steak looks over to me....
100% correct, Test blown.
They all look over tbh. A minute less would've helped i bet.
he greatly misjudged how long it should take to cook. Evidence by the fact that he mentions the refrigerated steak was over temperature. how much over we wont know, but if its so much that they cut it out at the last second you could guess it was too much
you can chill the steak in the fridge, if the fridge have a meat department you can get it down to minus 3 celcius without freezing it, or put it in the freezer for an hour before grilling.
During cutting process, saw 4 steaks, certainly the fourth is for me me me...medium please
I believe the "Gray" could be attributed to a longer rest time on the steaks that were not frozen. The over cooked area (grey) can also be avoided by a higher temperature sear, and then transfering to the secondary zone for cooking.
Great vid, and really interesting result. I spent the day going through Weber Summit Char vs other Kamado vids so this was a very welcome distraction ;) Subscribed
Thanks Gavin! Welcome to the channel!
There’s another plus for freezing the steak. When the water freezes it expands a little bit and that stretches out the fibers giving you a more tender steak
Brother... I am surprised as well... that was not to be expected. But... this is a true wow-effekt, because I will establish an iron spare ratio of pre-cut entrecote in my freezer for emergency situations. And they will fly onto the grill like frisbees whenenver I feel I have to save myself. Thumb up, man.
Hahaha.. yes that is the benefit!
Very interesting test. One thing that was not mentioned that I am curious about: What was the cooking time for each steak to reach the desired internal temp? The only mention is near the end when he states that the room temperature one rested for 5 min. No mention on the others. They could not have rested the same time, as he cut them all together; this will change the "pink" area in the center drastically.
Really enjoying your tests, they appeal to the scientific side of cooking i love being from a family of scientists. Mix that with my love of proper low and slow bbq and this chan makes me very happy.
Awesome.. thanks for watching brother!
but where is the control?
While interesting, this is deffo no a scientific test.There's no controls, no repeated testing, no control of cooking time/temp, steaks where all different weights etc
What would the control be for testing cooking a steak from different temperatures? What control is it that you're expecting?
In this case, the control is the room temperature steak -- which one could reason is the preferred cooking method amongst professionals.
This is a scientific test! There is a control, which is often (more than you'd think) somewhat subjective. Repeated testing affirms or rejects hypothesis (affirmed hypothesis are then corroborated to develop scientific theory). It does not have anything to do with one test being scientific or not.
Control of cooking temperature reflects lack of data and less-than-rigorous specifications of testing; it does not make an experiment invalid, rather such unknown variables would be taken into account and, if further study were deemed necessary in the scientific world, efforts would be made to control those variables.
A scientific test doesn't have to be perfect and there are many gaps to fill in here and some poor methods -- weighing the steaks, for example, to determine weight loss could have been done. Not to mention, the bag would no doubt affect loss of mass vs. no bag in each environment. Never-the-less, flaws and all, this is a scientific method of testing.
1.5 C will not rupture the membranes bc its above freezing based on normal salt levels in tissue lowering the freezing point. If it was at -1.5C it was actually not frozen. Commercial meat can be kept colder than that and still be called "fresh"
Gordan Ramsey does not approve
Very informative. So if I have a thin steak, I would freeze it to keep it more rare. A thick steak will be reverse seared anyways so should be kept at room temperature. Thanks.
My pleasure!
What is the point of putting the beef in a ziploc bag when the bag goes straight on the chopping board with meat juice?
I was thinking the same, just spreading them germs all over the kitchen XD
If you really want it juicy and cooked evenly without losing tenderness, cook room temp while flipping it back and forth are the right timing which don't allow it to dry up. And you don't have to eat any blood left in the steak which is a lot healthier and better for you.
I wonder how much effect the freezing has in tenderising the meat? Freezing it will cause ice crystals to burst the cells in the meat, which will change the texture. If you wanted to be totally anal about it, then you'd have to freeze and then thaw the room and fridge temperature cuts to allow for this effect. Sounds like an excuse to eat more steak to me!! 😆😆😆😆
Hahaha... any excuse works 🤣🤣🤣😂😂
Cheradanine ere
The way to test that would be to freeze two steaks. Then allow one to reach room temperature before grilling both steaks along with a steak that was kept at room temp. If you are right I would expect both of the frozen steaks to be tenderer than the room temp steak.
You shouldn't use the word "anal" in a discussion of frozen steaks...**YEESH!!**
:-) Yes Mum.
Good work. It certainly makes perfect sense, doesn't it?
A couple of other tips: Freezing is virtually the only way I've found to make a tenderloin great. It allows you to get a dark crust on the outside and the center just warm. The classic "black and blue" or Pittsburgh style steak. Maybe not everyone's cup of tea, but if you ever want to try it, you have to freeze the meat.
Second, I always salt my steaks right after I cut them -- at least a half hour before they go on the grill. The hygroscopic affect of the salt draws out moisture, then it re-absorbs into the meat deeply flavoring it and drying the surface. It makes a huge difference if you have a dry surface on the steak so that you don't have moisture that has to "boil" off before Dr. Maillard's reaction starts. The worst technique is to salt them just prior to grilling. Thanks, man. Nice work.
when you overcook them like that, the one that is less prone to getting overcooked is of course the best one
How they overcooked?
Yeah, i've seen this comment a lot but they all went to the same temp
And the temperature they were all cooked to (54C/130F) was in between medium rare and rare.
www.johnnyprimesteaks.com/wp-content/uploads/2016/06/DSC04925-1024x684.jpg
^this one is between medium rare and rare
the one in the video is at least well done
I guess you learned how you should cook your well done steak then
Thanks for doing this test, being in the food industry for close to 20 years, no one ever challenged the thought that most meats should be at room temperature before grilling. Seems if there is a consensus in the kitchen, you get stuck and just do it without really thinking twice about it.
Go with Sous Vide and you get the perfect steak every single time
yes... you can also do the reversed sear
I Sous Vide my steaks. You are right. I even started clarifying my own butter for use in pan reverse searing/crusting. That clarified butter is also good for stove top popcorn.
Yeah man
Sous Vide is the new microwave. Cooking a steak in a bag is horrible.
Bullshit! I gets you the best beef taste
I’ve cooked frozen steaks on a really hot pan and they’ve come out great. Super hot pan gets a crispy outside and the frozen inside lets it cook through slowly and more evenly
Maybe it's my age why is the music so loud in these videos can hardly here the bloke speaking gr8 video though
We're getting old and cranky...lol!
Have you ever tested the smoking difference btween using wet or dry wood chips/chunks? I prefer the flavor of the dry but many prople say I should soak in water, which I find a slight bitter flavor from the smoke.
When we ran from hurricane Ike, we were at a hotel not that far from home. We headed to higher ground. Pre paid for a room, and couldn't get our money back if we left early, due to no electricity. So we stayed. Anyway, I urged my hubby to run to the house and get all the good meat out of the freezer. So he did along with the charcoal and some canned beans. The hotel happened to have a very nice brick BBQ hut. He got the coals started, opened several cans of beans and heated them up in the cans. Threw the frozen steaks on. When they were done, we shared what we had with about 10 other people. Some of them brought what they had(veggies and bread, etc.). Long story short, everyone said those were the best steaks they had ever eaten! And they were shocked to learn they were thrown on the grill frozen. He also grilled some sausage links. And we had to divide the steaks in two. So everyone was able to eat. I had forgotten about that(I don't like recalling sad memories) until I saw this video. But yes! Steaks are good grilled from a frozen state! I'm glad you did this video Pitmaster X! Thanks!
well of course they said they were the best steaks ever!! they were refugees from a hurricaine, and here they were eating free steaks! they were probably eating raw pop tarts prior to that.
Hurricanes suck. I lived off of mre's, canned food and canned Anheiser-Bush water for a month after Katrina. Really makes you appreciate what you have after you recover from something like that.
Awesome story. A story you will keep with you and your family. Sounds like you have an outstanding husband who did what he could to provide for yourselves and others.
Cannot ask for more than that.
Cheers from NC... - We've had our share of hurricanes in this state as well. Memories and stories to tell others years from now.
Sounds whacked
As a Miami guy, I've been through a couple of hurricanes myself. The sence of community from a shared traumatic event is beautiful. Grilling and sharing around a fire. It really doesn't get better than that.
Great video, thanks for all the effort. So how long did it take to cook the frozen steak, curious to know for when I try this at home!
Nooo!! Dont freeze your steak, Freexing ruptures cell walls and liquid expands when it freezes and ruins the texture of meat. Thats a huge reason why Fresh is so much better than frozen.
That's why it tenderizes the meat.
Doesn't happen if you properly seal the meat before freezing it.
I dont think so.... Science. Water expands when frozen. Its the water in cells that expand and ruin food. Unless you can find me a science article telling me what I learned was wrong in college.
A vacuum seal (how you should seal frozen meat) will prevent expansion of water. I imagine most people that store meats and have bad experience with freezing don't use vacuum seals. This also effects refrigerated meats, allowing for more oxidation. If you check out how some companies ship meat privately, they use this method of freezing and shipping in coolers.
Freezing water doesn't give a f*ck about vacuum-seal-bags... It expands, no matter what. It is strong enough to break rock when freezing and expanding, so it should be clear that a vacuum sealing bag doesn't stop expansion of water. And also the expansion of water isn't so much destroying cells as are ice crystals that form sharp edges and pierce the cell walls. That's also why shock freezing isn't as harmful, because it goes so quick, water can't properly crystallize and doesn't grow sharp edges.
Vacuum-Sealing might prevent these dry places that frozen stuff sometimes gets on the surface, but doesn't have much effect beyond that i believe.
if you really want your mind blown, try frozen pork chops in the oven... they come out amazing. the crackling gets so crunchy and super soft and they're really tender!!
👑💖Pitsmasterx is a pro concerning the meat department He has taught me so much that I never knew I'm going to test that therory. BRAVO!💖👑
to me this was a surprising outcome
may i ask, how long was the steak in the freezer? and what type of freezer, was it a -5 or -18 freezer?
as it got to only -1 i suppose it wasn't entirely frozen as in one massive block?
what about reverse sear VS 'regular' sear n cook?
smakelijk!
Why would you not season your steaks? You need at least salt and pepper.
Because it had no bearing on his test. This was not a test on flavor, it was a test on how steak temperature at the time of cooking affected the outcome.
Steve Johnson so? Why does that matter? Is he going to throw the steaks away? Also, almost anyone who cooks a steak is going to season it. Freezing may make the texture a little better, but if you can't season it well, if rather have a little tougher steak. The test was about which method of cooking was best. That includes flavor.
well technically salt will affect water content in the steaks
Dnite13 exactly. No one is going to cook their steaks without salt. With a change in the water content this experiment could have different results. What good is an experiment if it doesn't necessarily apply in practice?
yeah, but just for the sake of being objective in terms of flavor compared to the other two cuts, how was he supposed to season the frozen one?
Great vid It makes sense there is a textual difference on the frozen one the cells expand and make it a little more tender
If you cook a frozen steak you are actually steaming your meat. I don't know what this guy is talking about. So if you like your steak steamed go ahead but I think it's just awful .
Nice video, thanks! More tricks to add to my bag.I would like to comment on one thing. You made a comment about the amount of caramelization at the surface of the meat. While there are some trace amounts of various natural sugars in meat, there is not nearly enough to produce a significant amount of caramelization, which is sugar being oxidized.All of that delicious candy, melt in your mouth, brown deliciousness is not caramelized sugar. It is a combination of sugar and proteins that get molecularly arranged to yield many different flavor compounds and aromatics. It is called the Maillard reaction.This is the magic stuff stuck to the bottom of the pan and its booming with many exotic compounds. This stuff is why we deglaze our skillets with water, acid, or alcohol.The Maillard bits are dissolved off the surface of the pan. Have you ever seen something like ink or dye that has interacted with alcohol? The solid color breaks down into other colors. So you now have a range of different colors as well as the original color. This is exactly why browned food has such a spectrum of rich flavors. And why pan gravy is so delicious. It is like meat liquor. The fat is also rendered and dehydrated. I'm sure you have seen bacon fat go from white and chewy to brown and ash like in texture.When the conditions are met, the maillard reaction kicks off and goes to work.There can't be excess oil or moisture and the Ph is important as well. Some chefs actually use a pinch of baking soda to change the Ph to facilitate the reaction and maximize the production. Good stuff.
Sous vide at 135° then sear.
Thats waaaaay overcooked ;)
gizmodo.com/5786004/these-are-the-three-countries-who-dont-use-the-metric-system
sous vide ar 135 then freeze it then sear it.
Wrong. Sous vide, blowtorch it, dip it in liquid nitrogen. Repeat this 5 times until your steak becomes dust. best steak ever.
132 is my optimal and then let it rest up to 134 or 135
@Javier made my day 🤣
I cook thin steaks semi frozen, it seems to help them stay more tender; for thick steaks room temperature works well
wow a frozen steak was the best ,that proves all that i have learned is wrong :/
weird huh.. same here
Nice video, thank you. What happens if a steak is frozen, then let rest until it reaches room temp,,,, then cooked?
All overcooked! :p
I agree. Walk it through a warm room and it's cooked!
lol
only difference here is cook time and thus texture ... the reason people say room temp is better is that the cooking penetrates farther and quicker so less bacteria to be had . personally i taw them in the fridge , take it out about 10 15 before let it sit ( in a bag) then prep and cook .
Best steak is out of the cooler and cooked over the campfire.
Not surprised at this result. I used to eat pork chops cooked from frozen on a medium heat and they always tasted better than unfrozen ones. I surmised that the flavour juices retained better as a frozen block in the middle whilst the outside seals.
Also basically what you're saying is, you prefer a steak rare over well done or medium rare.
Please review the video again to realize that the steaks were all cooked to the same core temperature regardless of what they looked like. Before resting, steaks that are cooked well done (160°F or 71.11°c) are cooked to a higher temperature than medium rare (129°F or 54°c); again, that's before resting
is that why I can get different amount of rareness from same temperature reading?
I vacuum seal, and freeze my steaks. It's what I've been doing for a long time. They have always come out perfectly fine, at least in my opinion.
-1.5 c is not a frozen steak, just chilled :)
exactly, normal freezer temp is -10 to -18°C my experience is that real frozen steaks lose a lot of water during thawing because the cells in the meat are bursted
Lurch Amok That's exactly what I was thinking. When frozen completely, the juices/liquid turns into ice crystals, that destroy some cells when exiting the meat during a fast thaw.
Werevolk, Freezing is 0 degrees C, so -1.5 is freezing.
Kw Hemphill For water, yes. For other products, it might be different. Think about a bottle of vodka in a freezer. There's a reason why freezers are far more below 0°C.
Kw Hemphill that's wrong freezing is when a liquid changes it's aggragte state from liquid to solid. The freezing point of water ( f.e. in meat) depends on how much other stuff is solved in it f.e. salt or sugar
I saw a video a few years ago calling for using the frozen method. I tried it and have been using it ever since.
Is this the first time you've ever grilled a steak? You're making a lot of mistakes.
1. You need to blot off the moisture of the steaks with paper towels. This moisture will ruin the crust if not removed.
2. You need to season the steak with salt BEFORE you cook it. Preferably overnight.
3. Cast iron grates are one of the worst things to cook a steak on. Go with a cast iron pan (large surface area) or thin metal grates (low heat retention, direct flame). You want to sear the entire surface of the steak, not sear lines into a steak.
4. You do not need oil if grilling a steak on grates. It's just not necessary.
5. If you have a fat cap (which you do), you need to sear that side as well.
salting the steak overnight affects the texture, binding the actin filaments together making it more akin to a ham or cured meat texture.
I agree with some of that. I pull fresh steaks from the fridge, season, then leave them on the counter while I build a fire (natural lump mesquite charcoal). That gives them about 20-30 minutes to absorb and pull some protein to the surface. Sometimes longer if I'm also prepping side dishes. I build a modest fire on one side of my kettle (8-10" bed of coals, aiming for 250-300 when the lid is down), add a lump of non-charcoalized mesquite just before cooking (for smoke), rub each steak with a small bit of oil just before cooking, and cook them entirely on the indirect side to 130-135 F (sear at the end if needed, usually smoke and radiance do enough). For whatever reason, other natural lump charcoals I've tried just don't perform like mesquite providing no sear unless I park the meat right over the fire, not to mention mesquite + beef just tastes better than other woods.
Agree with everything but the overnight seasoning. You don't salt overnight.
Joe Walsh Have you ever tried it? It really does give a deeper flavor. Leaving it out in the fridge also further dries the surface which leads to a better crust.
Salt makes the meat tough.
Gotta see what the difference is between a steak that was frozen and defrosted to fridge temp, and one that is grilled frozen. Maybe freezing the steak itself, not cooking it frozen is what is making the texture difference?
Fresh unfrozen is always the best, hands down. Thanks for sharing I love your videos.
There's a special place in hell for people who grill steaks from frozen.
-1 C is not a typical temperature a steak would be coming out of a normal household or restaurant freezer. freezers normally are much colder, and if the steak was in there overnight the experiment would be very different. knowing the temp of freezer and duration steak in freezer would be useful info. thanks for video
Isn't the grey part the reason to let it rest after reaching the right temperature? So, with the frozen steak, you don't need to wait as there is less grey area.
I've never grilled a frozen steak before, but now I just might! Great experiment!
I've done this many times. When cooking steaks on the grill. I freeze the steak 1st like here, but then let it thaw in the fridge a bit, then on a plate for a short time. The theory is to have the Center of the steak still frozen. This results in steak that is juicy on the inside but nuked on the outside, my favorite way getting taste from steak.
Interesting. I can't tell you how many times I've said on the drive home from work, "we need to stop at the store to pick up something for dinner as I forgot to defrost a steak", Now I'm just going to try it straight from the freezer to the hot grill and see how it works. Almost all of our steaks go into the freezer in vacuum seal bags, it's quite rare for us to have any steaks sitting in the fridge since we generally buy when there is a good deal on new york or filet steaks at the market. Thanks
You are looking for a juicy steak, that means the core must be cooked slower than the surface. In order to achieve that you have to cook at higher temperature. Your test does not necessarily mean the frozen steak give best results, but that you didn't cook at temperature high enough on your room temperature steak, that's why it is more dry.
Chef did you grill each side of each steak the same exact time? And what was the indirect cooking times of each steak? Love what you do but curious as I can’t cook a frozen steak that well
so... what was the grill temp? seems like if you leave the frozen steak on longer the outside could potentially overcook? Dunno, I wasnt there, and am not a "meatologist". :)
In this video, do you have the Komado classic, (18") or the Big Joe (24") ?
I have always frozen my steaks and cook on a propane grill with hickory wood chips. The steaks come out a golden brown, and are very juicy. The only down side is the cloud of smoke when you open the top.
Great video very informative...question what is all the music you have for this video
REMARKABLE! I would have never believed it. Great job Buddy. Thanks for sharing.
I hope Gordon Ramsay isn't watching this xD
Wonderful experiment , must now try grilling from frozen
The room temperature steak sat on the board for how long before the 'frozen' steak reached cooked temperature?
The frozen steak was not rested as long to allow osmosis to occur.
I think you over cooked them
54 C + resting is about 140F ... that's medium to Medium well.... I'd like to see these rested to 49C or 120F....
I broiled frozen steaks 30 years ago. Added butter. Done. Great every time.
Great vid!
I’ve noticed that frozen-then-thawed steaks are more tender too.
A bit too much music. I like your voice and cadence, but without music (or maybe lower the volume a bit)
I prefer Milk-steak boiled over hard. Carefully place the steak in the boiling milk mixture. Bring the liquid back to the boil and reduce the heat so that the milk is simmering. Cook this medium-sized steak for five minutes on one side, stirring the top occasionally to stop a skin forming on the milk. To finish you garnish with jellybeans.
I treat myself to a good cowboy ribeye once a month. I will now be freezing mine. I wonder how a frozen beef roast would do on a rotisserie? Let say a rump roast or a chuck roast. that would be interesting to find out. Any takers??
Very interesting! Is there a difference between bone in cuts and no bone?
Thumbs up. I started cooking my steaks frozen a few years ago at camp when I realized I had forgotten to take them out to thaw and I was HUNGRY. I thought "what the heck." I was ready to eat half raw meat if I had to. They turned out great so I started cooking them frozen at home also.
GOOD JOB, BEEN COOKING FROZEN STEAKS FOR YEARS !!
A mouth watering video.
One you can sink your teeth into.