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Dude...frozen steak. So good. Cooking them all this way from now on

BrunoPuntzJones

BrunoPuntzJones

Lifer
So I had some NY strip I threw in the freezer a long while back because I never got a chance to grill it. Was hungry and didn't want to wait for the thing to thaw out so heated a skillet on med-high. Threw some olive oil and a bit of salt in it. Once up to temp placed the steak (about 1 3/4" thick) on the skillet, right out of the freezer. Cooked all six sides about 20 or so seconds each and threw it in a 275 degree oven for 30 minutes or so.

Was a little more cooked than I would have liked, rare-medium-rare or so. Would knock it down a bit to get it more rare next time. Dropped a dollop of butter on top and a dash of salt and tore it up. As soft, tender and pink as labia.

No salad, potatoes or bread, just a pound and a half steak. Throwing them all in the freezer from now on. Just a PSA.
 
Best. Food description. Evar.


*Butcher*

"So what's it gonna be? Need more flat irons?"

*Me*

"Not today my good man, I'm feeling saucy. Give me 3lbs of your finest pussy steak."


I'm hungry already!
 
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Starting with a frozen steak can get you an excellent sear without overcooking the inside, as long as you back off the heat once you get there. Good stuff.
 
Howard said:
Starting with a frozen steak can get you an excellent sear without overcooking the inside, as long as you back off the heat once you get there. Good stuff.
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That's kind of the opposite every good cook I know advises. The best steak (and most meats really) is one that you leave out to get to room temperature throughout before you cook it for the best result (nice Medium Rare) - whether it starts out frozen or fresh. Otherwise to get the inside cooked which is colder than the outside results in a steak too cooked inside.

If you freeze steaks shortly after you get them and seal them up nice, indeed they can become fantastic steaks afterwards.
 
Fibers in most steak if taken from too cold to too hot too quickly will cause the fibers to tighten, and that's how you get leather steak.

That's why you should always let them slowly get to room temperature.

I know you did a "slow cook", but chances are very high the steak could of been quite a bit better. If you were so hungry you couldn't wait for it to thaw. Chances are that hunger made it taste alot better than what it actually was.
 
Howard said:
Yeah, like searing a steak to keep the juices in, right?
Click to expand...

I've read that searing a steak does not keep the juices in, that is a fallacy. Although steakhouses do cook their steaks at a very high heat. Alton Brown showed a cool way to get similar results using a charcoal starting chimney - because almost all non-commercial ovens and grills just can't get that hot.

However, letting your meat rest after cooking to let the juices redistribute so they don't pour out once you cut into it - that is true. I've experienced that first hand.
 
PixelSquish said:
I've read that searing a steak does not keep the juices in, that is a fallacy. Although steakhouses do cook their steaks at a very high heat. Alton Brown showed a cool way to get similar results using a charcoal starting chimney - because almost all non-commercial ovens and grills just can't get that hot.

However, letting your meat rest after cooking to let the juices redistribute so they don't pour out once you cut into it - that is true. I've experienced that first hand.
Click to expand...
Yes, most steakhouses do cook their steaks at a very high heat. This is because they have to clear tables as fast as possible to make as much money as possible.*

*This statement may not be factual.
 
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CurrentlyPissed said:
Fibers in most steak if taken from too cold to too hot too quickly will cause the fibers to tighten, and that's how you get leather steak.

That's why you should always let them slowly get to room temperature.

I know you did a "slow cook", but chances are very high the steak could of been quite a bit better. If you were so hungry you couldn't wait for it to thaw. Chances are that hunger made it taste alot better than what it actually was.
Click to expand...
http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
 
kage69 said:
Best. Food description. Evar.


*Butcher*

"So what's it gonna be? Need more flat irons?"

*Me*

"Not today my good man, I'm feeling saucy. Give me 3lbs of your finest pussy steak."


I'm hungry already!
Click to expand...

Just a little more rare and it would have been menstrual labia. But had the same sweet/salty melt in your mouth consistency I look for 🙂

Howard said:
Starting with a frozen steak can get you an excellent sear without overcooking the inside, as long as you back off the heat once you get there. Good stuff.
Click to expand...

And that's what I figure happened. Good sear on the outside, and then the oven to finish thawing it. Moist, warm, tender center with a nice light ebony, glistening, dripping exterior.

Lucky for me I'm single and no kids and a decent paying job so I can splurge on the prime pussy steak as someone so poignantly put it.
 
Your blasting it with too much heat, too long, looks like you got lucky, next time thaw it out, you need so much heat to get the center to anywhere the outer part will be overcooked IMO..
 
Howard said:
Yes, most steakhouses do cook their steaks at a very high heat. This is because they have to clear tables as fast as possible to make as much money as possible.
Click to expand...

It's not necessary to be able to cook them at such high temperatures for that reason. I can get a 1" steak to medium rare in about 5 1/2 to 6 minutes. That's way more than enough time for a person who's getting salad, bread, and perhaps an appetizer.

Clear tables as fast as possible - you're talking more about chain restaurants.
 
DrPizza said:
It's not necessary to be able to cook them at such high temperatures for that reason. I can get a 1" steak to medium rare in about 5 1/2 to 6 minutes. That's way more than enough time for a person who's getting salad, bread, and perhaps an appetizer.
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At what heat level? I can't manage that unless I know the people I'm serving don't care for maximized medium-rare.

EDIT: That is, with conventional cooking.
 
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Howard said:
Your opinion sucks but thanks for playing.
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OK then, link me ONE cooking site that recommends freezing a steak solid before pan-searing it, as I said, OP got lucky, I did portion control cutting for 8 years and took home the best for myself, I wouldn't even think of trying to cook a solid frozen steak...
 
Howard said:
Yes, most steakhouses do cook their steaks at a very high heat. This is because they have to clear tables as fast as possible to make as much money as possible.
Click to expand...

No, it's because high heat (weather broiling, pan-searing or grilling) will give the best end result, restaurants like for you to stay and order more expensive drinks or desserts, keep posting though, I'm sure you've got some more gems for our amusement..
 
BUTCH1 said:
"Low temp oven steak?" were talking about pan-searing here, not some exotic idea one chef came up with..
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http://en.wikipedia.org/wiki/Modernist_Cuisine

And I disagree that high temps are the best method. I can produce a steak easily as good or better than a high-end steakhouse using a grill, a skillet, or an oven, given an identical piece of meat. Steakhouses use high temps because it allows them to crank out volume quickly.

A great steak boils down to three factors (assuming a quality cut of meat is used, which is ultimately the most important factor):

1) A good crust

2) Correct internal temp

3) Proper seasoning

How those results are achieved really isn't all that important. There isn't one best way to properly cook a steak.
 
BUTCH1 said:
"Low temp oven steak?" were talking about pan-searing here, not some exotic idea one chef came up with..
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Do you not see the part about pan searing?

You can lead a horse to water...

EDIT: I can't even begin to describe how ignorant that statement is on so many levels.
 
Howard said:
Yes, most steakhouses do cook their steaks at a very high heat. This is because they have to clear tables as fast as possible to make as much money as possible.
Click to expand...

Most restaurants without drive through windows make their money off liquor, not customer churn.
 
Howard said:
Yes, most steakhouses do cook their steaks at a very high heat. This is because they have to clear tables as fast as possible to make as much money as possible.
Click to expand...

The restaurants with the special steak ovens are the ones that charge you $50 for a NY strip. Speed is not an issue there.
 
silverpig said:
The restaurants with the special steak ovens are the ones that charge you $50 for a NY strip. Speed is not an issue there.
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Salamanders have several advantages but there isn't any denying that speed is one of them. Thick cuts done at a slower pace could easily take 15-20 minutes to get a good medium rare, and you don't have to worry (much) about the exuded fat and moisture.
 
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