Cooking steak from frozen is better than defrosting
Cooking steak from frozen is better than defrosting
by coach111111
11 Comments
Initial-Safety6447
🤌
DontBeAJerkYaJerk
Drop the method, I got some steaks I found at the bottom of my deep freezer from who knows when
brendrey
How do you dry brine a frozen steak ?
xopher206
I do something similar, however I have a vacuum sealer and a sous vide;
First I buy my steaks in bulk and then I season them with my favorite rub. I then vacuum seal each individually and freeze them. I keep my steaks in a double walled cardboard box in my freezer to limit the temp fluctuations when I open my freezer for other things.
When I’m ready to cook them I preheat my sous vide water to 131 and simply transfer my sealed steak(s) to the water bath. I hold it for 3.5 hours at 131 and pull them to rest for 10-15 mins while I preheat my cast iron pan. I add a small amount of avocado oil to the pan and sear the fat caps first to make more cooking fat. 45 seconds per side and they are done perfect medium rare.
xopher206
I do something similar, however I have a vacuum sealer and a sous vide;
First I buy my steaks in bulk and then I season them with my favorite rub. I then vacuum seal each individually and freeze them. I keep my steaks in a double walled cardboard box in my freezer to limit the temp fluctuations when I open my freezer for other things.
When I’m ready to cook them I preheat my sous vide water to 131 and simply transfer my sealed steak(s) to the water bath. I hold it for 3.5 hours at 131 and pull them to rest for 10-15 mins while I preheat my cast iron pan. I add a small amount of avocado oil to the pan and sear the fat caps first to make more cooking fat. 45 seconds per side and they are done perfect medium rare.
xopher206
I do something similar, however I have a vacuum sealer and a sous vide;
First I buy my steaks in bulk and then I season them with my favorite rub. I then vacuum seal each individually and freeze them. I keep my steaks in a double walled cardboard box in my freezer to limit the temp fluctuations when I open my freezer for other things.
When I’m ready to cook them I preheat my sous vide water to 131 and simply transfer my sealed steak(s) to the water bath. I hold it for 3.5 hours at 131 and pull them to rest for 10-15 mins while I preheat my cast iron pan. I add a small amount of avocado oil to the pan and sear the fat caps first to make more cooking fat. 45 seconds per side and they are done perfect medium rare.
E_Zack_Lee
I roasted a 6 pound frozen solid prime rib recently. One of the best prime ribs I ever made.
OpenMindedShithead
What does freezing do that defrosting can’t accomplish? I’ve found the opposite to be true but idk if ur trolling
xopher206
I do something similar, however I have a vacuum sealer and a sous vide;
First I buy my steaks in bulk and then I season them with my favorite rub. I then vacuum seal each individually and freeze them. I keep my steaks in a double walled cardboard box in my freezer to limit the temp fluctuations when I open my freezer for other things.
When I’m ready to cook them I preheat my sous vide water to 131 and simply transfer my sealed steak(s) to the water bath. I hold it for 3.5 hours at 131 and pull them to rest for 10-15 mins while I preheat my cast iron pan. I add a small amount of avocado oil to the pan and sear the fat caps first to make more cooking fat. 45 seconds per side and they are done perfect medium rare.
kahmos
I air fry frozen and then sear on the pan, comes out perfect every time. Doing the same unfrozen it gets cooked too evenly.
Plonsky2
I do that with tuna steaks.
A little bit of thaw, wipe away any moisture, season with sea salt to bring out the ocean taste.
Sear the crap out of it on a hot grill (I use a cast iron grill skillet) to impart the “sugar stripes.” It should still be charred on the flat sides and sashimi on the inside.
Let it rest while you mix together hoisin sauce, microplaned ginger and garlic, dried chili flakes, toasted sesame oil, and fish sauce.
Cut into smaller pieces. Anoint each one with a dab of the sauce min and some black or brown sesame seeds.
Plate on a bed of Bibb lettuce and serve as an *hors d’oeuvre*.
11 Comments
🤌
Drop the method, I got some steaks I found at the bottom of my deep freezer from who knows when
How do you dry brine a frozen steak ?
I do something similar, however I have a vacuum sealer and a sous vide;
First I buy my steaks in bulk and then I season them with my favorite rub. I then vacuum seal each individually and freeze them. I keep my steaks in a double walled cardboard box in my freezer to limit the temp fluctuations when I open my freezer for other things.
When I’m ready to cook them I preheat my sous vide water to 131 and simply transfer my sealed steak(s) to the water bath. I hold it for 3.5 hours at 131 and pull them to rest for 10-15 mins while I preheat my cast iron pan. I add a small amount of avocado oil to the pan and sear the fat caps first to make more cooking fat. 45 seconds per side and they are done perfect medium rare.
I do something similar, however I have a vacuum sealer and a sous vide;
First I buy my steaks in bulk and then I season them with my favorite rub. I then vacuum seal each individually and freeze them. I keep my steaks in a double walled cardboard box in my freezer to limit the temp fluctuations when I open my freezer for other things.
When I’m ready to cook them I preheat my sous vide water to 131 and simply transfer my sealed steak(s) to the water bath. I hold it for 3.5 hours at 131 and pull them to rest for 10-15 mins while I preheat my cast iron pan. I add a small amount of avocado oil to the pan and sear the fat caps first to make more cooking fat. 45 seconds per side and they are done perfect medium rare.
I do something similar, however I have a vacuum sealer and a sous vide;
First I buy my steaks in bulk and then I season them with my favorite rub. I then vacuum seal each individually and freeze them. I keep my steaks in a double walled cardboard box in my freezer to limit the temp fluctuations when I open my freezer for other things.
When I’m ready to cook them I preheat my sous vide water to 131 and simply transfer my sealed steak(s) to the water bath. I hold it for 3.5 hours at 131 and pull them to rest for 10-15 mins while I preheat my cast iron pan. I add a small amount of avocado oil to the pan and sear the fat caps first to make more cooking fat. 45 seconds per side and they are done perfect medium rare.
I roasted a 6 pound frozen solid prime rib recently. One of the best prime ribs I ever made.
What does freezing do that defrosting can’t accomplish? I’ve found the opposite to be true but idk if ur trolling
I do something similar, however I have a vacuum sealer and a sous vide;
First I buy my steaks in bulk and then I season them with my favorite rub. I then vacuum seal each individually and freeze them. I keep my steaks in a double walled cardboard box in my freezer to limit the temp fluctuations when I open my freezer for other things.
When I’m ready to cook them I preheat my sous vide water to 131 and simply transfer my sealed steak(s) to the water bath. I hold it for 3.5 hours at 131 and pull them to rest for 10-15 mins while I preheat my cast iron pan. I add a small amount of avocado oil to the pan and sear the fat caps first to make more cooking fat. 45 seconds per side and they are done perfect medium rare.
I air fry frozen and then sear on the pan, comes out perfect every time. Doing the same unfrozen it gets cooked too evenly.
I do that with tuna steaks.
A little bit of thaw, wipe away any moisture, season with sea salt to bring out the ocean taste.
Sear the crap out of it on a hot grill (I use a cast iron grill skillet) to impart the “sugar stripes.” It should still be charred on the flat sides and sashimi on the inside.
Let it rest while you mix together hoisin sauce, microplaned ginger and garlic, dried chili flakes, toasted sesame oil, and fish sauce.
Cut into smaller pieces. Anoint each one with a dab of the sauce min and some black or brown sesame seeds.
Plate on a bed of Bibb lettuce and serve as an *hors d’oeuvre*.