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    Home / Recipes / Ingredient / Beef

    183 Feb 7, 2012 Beef  |   Jump to Recipe

    Frozen Seared Steak

    Frozen Seared Steak

    Since first seeing this burger on Serious Eats, I’ve been quite intrigued by Modernist Cuisine, a series cookbooks by Nathan Myhrvold, Chris Young and Maxime Bilet that focus on the science behind cooking (aka molecular gastronomy).  Although modernist techniques and recipes seem interesting, most are highly inaccessible to the home cook.  I mean, I don’t have 30 hours to make a burger.  Or a vacuum sealer, immersion circulator, centrifuge, high pressure cooker, etc.  So you can imagine my excitement when I saw this article in The New York Times featuring several recipes from Modernist Cuisine adapted for the home cook!  I decided to test out one of these recipes in my own kitchen.

    This post may contain affiliate links.

    This recipe starts with a beautiful slab of frozen porterhouse steak.  The steak is seared in a screaming hot cast iron skillet then finished in a 200°F oven until done to taste.  The whole process is quite easy and results in a perfectly cooked steak.  The contrast of the salty, golden crust and the smooth, buttery center is just pure heaven.  Freezing the steak in advance will ensure that you don’t overcook the meat while you achieve that perfect sear.  This recipe is also easily scalable for a dinner party.  Sear each steak one at a time and then finish them all off in the oven at the same time!  Frozen Seared Steak may not be as grandiose as the burger mentioned above, but it is a mouth-watering treat made using some simple modernist techniques.  Continue reading for the recipe plus a bonus video from my recent segment on San Diego Living.

    Porterhouse Steak

    I alluded to this Frozen Seared Steak during my recent segment on San Diego Living.  Perfect for Valentine’s Day, these steaks can cook in the oven while you enjoy some stress-free apps and cocktails with your significant other.

    Frozen Seared Steak

    Can you cook a steak from frozen?

    The answer is here is yes and no. You can cook a steak from frozen, but only if it’s been in the freezer for a short period of time. In this recipe, you freeze the steak for just 1 hour.

    The steak is not rock hard, but instead it’s very well-chilled. This allows you to get the perfect sear on the outside of the steak without overcooking the inside of the steak.

    I would not recommend cooking a steak that’s completely frozen solid.

    What happens if you cook frozen meat?

    If you cook meat that’s completely frozen, the outside will steam (rather than sear) and may cook inconsistently. Also, the outside of the steak will be overcooked before the inside is done. That’s why I recommend only freezing a steak for 1 hour to get the perfect sear.

    Frozen Seared Steak
    Frozen Seared Steak

    Frozen Seared Steak

    by Brandon Matzek
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Servings 1 serving

    Ingredients
      

    • 1 bone-in porterhouse steak (about 1 1/2- inch thick)
    • Kosher salt
    • Freshly ground black pepper
    • Safflower oil (or any oil with a high smoke point)

    Instructions
     

    • Cover the steak in plastic wrap (or butcher paper) and place in the freezer for 1 hour.
    • Meanwhile, preheat your oven to 200°F and place a rack in the center of the oven.
    • After freezing for an hour, season the steak with a generous amount of kosher salt and freshly ground black pepper.
    • Place a cast iron skillet over a high flame and heat until screaming hot (at least 10 minutes). Add a thin layer of safflower oil then quickly but carefully set the steak in the skillet. Sear one side only until golden brown. Press the steak down with tongs to get an even sear. Alternatively, you can set a heavy bottomed pot or press on top of the steak to get a nice even crust.
    • Transfer the steak, seared side up, to a rimmed baking sheet and place in the oven. Cook until done to taste (30 minutes – 1 hour). An internal temperature of 125 for rare, 145 for medium and 165 for well done.
    • Let stand for 10 minutes covered in a aluminum foil before thinly slicing. Season with a sprinkle of kosher salt.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    183
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Beef Tags: black pepper, kosher salt, safflower oil, steak

    Reader Interactions

    Comments

    1. [email protected] says

      February 8, 2012 at 3:22 am

      5 stars
      Yummy!…perfect on Valentine’s Day. =)

      Reply
    2. Anna says

      February 8, 2012 at 6:26 pm

      Great recipe! Thank you for sharing! Buzzed!

      Reply
    3. Nicole says

      February 8, 2012 at 6:54 pm

      This is easy enough, even for me. I’m gonna try it this weekend… hopefully it turns out well 🙂

      Reply
    4. Ben says

      February 9, 2012 at 8:46 pm

      How long should the steak be frozen for? I’ve had a steak in the freezer for about a week, will that work?

      Reply
      • Brandon Matzek says

        February 9, 2012 at 8:58 pm

        Freeze your steak for at least one hour. You can use a steak that has been frozen longer. It will just require more time in the oven.

        Reply
    5. Rebecca says

      February 9, 2012 at 8:55 pm

      Would this work well for steak that was frozen solid, not just frozen for an hour? I’m wondering if it would work well for steaks stored in the freezer – so when you get home from work, you can pull a steak from the freezer, sear it, put it in the oven, and then wait for it to be ready? If not, how (and for how long/to what point) would you suggest defrosting it prior to searing?

      Reply
      • Brandon Matzek says

        February 9, 2012 at 9:47 pm

        This will work with steaks frozen solid. They will require more time cooking in the 200 oven (thermometer works wonders here). Also, be sure that your steaks are frozen flat. If they are bent at all, you’ll have a hard time getting an even sear.

        Reply
      • Poppy says

        April 15, 2013 at 7:51 pm

        5 stars
        The frozen steak method is truly the best! We have a deep freezer and use steaks/cuts of meat all of the time that are frozen SOLID! Your porterhouse looks amazing. We love a perfect steak but on our tight budget (family of eight), we can’t always justify the expense. Amazingly enough, my super smart hubby figured out an amazing trick…..Chuck roast makes incredible “steak”! He has fooled the most discriminating taste buds with his secret find. You can check out my husband’s recipe here – http://poppyjuice-poppy.blogspot.com/2013/04/the-perfect-steak.html?utm_source=BP_recent

        Reply
        • Brandon Matzek says

          April 17, 2013 at 9:16 am

          Thanks Poppy!

          Reply
    6. Michael says

      February 9, 2012 at 8:55 pm

      Could I instead, BBQ and sear the steak that way then shove it into the oven?

      Reply
      • Brandon Matzek says

        February 9, 2012 at 9:28 pm

        Yes, just make sure you get your BBQ nice n hot.

        Reply
    7. Mark Johnson says

      February 9, 2012 at 9:04 pm

      Couldn’t you just transfer the cast iron skillet to the oven and save on having to wash the baking sheet?

      Reply
      • Brandon Matzek says

        February 9, 2012 at 9:34 pm

        By transferring the steak to a baking sheet, you are removing it from the very hot cast iron surface and slowing down the cooking process. This will allow you to safely cook it in the oven until done to taste. You could keep it on the skillet; however, that would be a bit “riskier”. Also, this method allows you to easily scale up portions for a dinner party. Sear off multiple steaks in the skillet then finish them all off in the oven!

        Reply
    8. peegee says

      February 9, 2012 at 9:04 pm

      How about overnight marinated steaks? Should they be frozen for an hour too before cooking?

      Reply
      • Brandon Matzek says

        February 9, 2012 at 9:37 pm

        You can apply this process to marinated steaks as well. I would recommend wiping off any excess marinade before freezing though. Bits of herbs or garlic could potentially burn once they hit the hot skillet.

        Reply
    9. Ned says

      February 9, 2012 at 9:11 pm

      Will this also work for boneless cuts like ribeye or center cut pork chops without making significant changes?

      Reply
      • Brandon Matzek says

        February 9, 2012 at 9:44 pm

        Sure!

        Reply
    10. James Burgos says

      February 9, 2012 at 9:45 pm

      One addendum to this tip: DO NOT pour oil into a searing hot cast iron skillet—FLAMES WILL ENSUE. Lightly oil the meat before placing in the pan.

      Reply
      • Brandon Matzek says

        February 9, 2012 at 9:57 pm

        Thanks for the suggestion James! I’ve never had an issue with flare ups, but I do agree that extra caution should be taken when working with high heat and hot surfaces. I always focus 100% of my attention on the skillet when searing.

        Reply
      • Tom Kirkham says

        February 12, 2012 at 7:35 pm

        I CAN VOUCH FOR THAT! Should have read the comments first!

        Reply
    11. John says

      February 9, 2012 at 9:55 pm

      Is there a reason why the instructions are to only sear one side? Would searing all sides cause a problem?

      Reply
      • Brandon Matzek says

        February 9, 2012 at 10:23 pm

        By only searing one side, you reduce the risk of overcooking the meat. You could sear all sides, but, again, it’s a bit “riskier”. I tested this recipe out several times and each time it was mouth-wateringly good with just one side seared.

        Reply
    12. Nomadicmedic says

      February 9, 2012 at 10:43 pm

      So if a steak was frozen solid – ball park temp for 1 hours [email protected] 350 – Would that be good for say med to med rare?

      Reply
      • Brandon Matzek says

        February 10, 2012 at 1:55 pm

        Not sure on that one. This process calls for cooking the steak at 200. That will ensure your meat doesn’t over cook and stays tender!

        Reply
    13. James says

      February 10, 2012 at 12:16 am

      Great tip…no need to thaw. This surely save us a lot of time 🙂

      Reply
    14. carla says

      February 10, 2012 at 12:53 am

      can you give me an idea of how long it will take to cook a steak that is frozen solid? i prefer my steak to be medium rare. just want an idea of whether i should start dinner at 3 or 6. i love this idea. can’t wait to try it!

      Reply
      • Brandon Matzek says

        February 10, 2012 at 2:02 pm

        Hi Carla, it really depends on the thickness of your steak. I would think a steak around 1 1/2 inches thick frozen solid would take about 1.5 to 2 hours. Just keep an eye on your thermometer. Please come back and share results!!

        Reply
    15. Mike says

      February 10, 2012 at 4:30 am

      Very interesting idea. Gonna try it this weekend. Question, will a frozen steak on a hot skillet give off alot of smoke? Need to know if I need to pull the smoke alarms. Glad I came across this site. Enough ideas to keep me busy for awhile. Cheers

      Reply
      • Brandon Matzek says

        February 10, 2012 at 1:53 pm

        Thanks Mike! The skillet will give off smoke, so I would definitely recommend putting your hood fan on.

        Reply
    16. Tex says

      February 10, 2012 at 3:03 pm

      Very interesting technique. Could one use a grill frying pan instead of a flat bottomed skillet?
      It would be nice (aesthetically) to have the sear lines on the steak but since the entire surface of the steak will not be seared this may negate the oven cooking process; at a minimum I would guess it would increase the cooking time. Thanks for sharing this technique.

      Reply
      • Brandon Matzek says

        February 10, 2012 at 10:14 pm

        You could use a grill pan. Results will vary a bit, but I’m sure it will still be tasty.

        Reply
    17. Stan S. says

      February 10, 2012 at 3:04 pm

      fwiw, this can translate to the grill too with a two step fire, and partially closed vents,

      But for indoor cooking Cooks Illustrated does it in reverse without the freezing. Put the steak in the low temp oven till it comes to about 5 degrees of desired temp and then sear it. Works for a party too.

      Reply
    18. Traci says

      February 10, 2012 at 5:47 pm

      What about a steak that is not as thick? We just bought farm fresh beef and the steaks are in our freezer, but they are only 1 inch thick. I will use a thermometer, but for planning meal time, an estimation would be helpful. Thanks for the recipe. Can’t wait to try it out.

      Reply
      • Brandon Matzek says

        February 10, 2012 at 10:09 pm

        Hmmm, if they are frozen solid it may take 40 minutes to 1 hour. If you have an extra steak, I would do a test run!

        Reply
    19. Michael says

      February 10, 2012 at 7:07 pm

      Basically the same concept as with sous vide (low and slow followed by or proceeded by a high sear) but since most folks don’t have immersion circulators, it’s easier to apply. However, sous vide would allow less guess work, no temperature checks involving probing a steak with a thermometer (which will release juices!), ability to leave the steak inside the bath until service time (obviously anything over 2-3 hours in there for a steak would bad though) and benefits from cooking in a vacuum sealed bag which keeps all the flavor and juice inside while cooking where as a dry oven could cook it out.

      On the topic however – does anyone know pro/cons of searing then sous vide vs sous vide and finishing with a sear

      Reply
    20. Robbie Robertson says

      February 10, 2012 at 3:23 pm

      Thermometer? This goes against everything I’ve learned about cooking meat. Piercing before resting results in the loss of all the juices. Right?

      Reply
      • Brandon Matzek says

        February 10, 2012 at 10:13 pm

        As long as you prod the steak gently, it should be ok 🙂 All of the steaks I made were juicy. I used my thermometer on the first steak but used the press test on the others.

        Reply
    21. Jennie says

      February 13, 2012 at 4:51 pm

      Curious if this would work OK with a boneless pork steak, cooked to an appropriate temperature for pork, of course. Anyone tried it?

      Reply
    22. jrob8503 says

      February 14, 2012 at 12:49 am

      Did the with two 6oz strip steaks tonight. Cut freezing time a bit because it wasn’t as large a single cut. Didn’t oil the pan as my cast iron is pretty well seasoned. Also, put the oven at 350F because I was short on time. Had to keep a closer eye on steak though. Conclusion, the best steak I’ve ever made at home. Thanks for the great technique.

      Reply
      • Brandon Matzek says

        March 6, 2012 at 3:34 pm

        That’s awesome!! Glad to hear it 🙂

        Reply
    23. Fausto says

      February 14, 2012 at 9:44 pm

      I almost set my kitchen on fire making this. Usually I add oil first, however this time I added the oil slowly as the recipe says. Poof, fire! Thankfully it went out when I covered the pan, but still.

      Reply
    24. Hannah Valentine says

      February 15, 2012 at 2:38 am

      5 stars
      WOW. This made the BEST steak. Very tender and juicy (I had a large beef sirloin tip steak). I’m never going to cook a steak any other way (unless, perhaps, it’s very thin).

      I had it frozen solid in the freezer. Pulled it out and put it in the fridge this morning. Rubbed some salt and pepper, then some VERY grainy mustard. I can’t believe how wonderful it turned out!

      Reply
      • Brandon Matzek says

        March 6, 2012 at 3:35 pm

        Thanks for sharing your results. Love it!!

        Reply
    25. Rhonda says

      February 19, 2012 at 11:15 pm

      Brandon,
      First of all nice name,,,my son’s name…and second…made the frozen seared steak,,,,it was great!!! I could never ever make a good moist steak no matter how many recipes I tried. This was perfect. My husband complimented me 3 times on how good it was. Thank you for your website!

      Reply
      • Brandon Matzek says

        March 6, 2012 at 3:35 pm

        Haha, thanks Rhonda 🙂

        Reply
    26. Lori Lynn says

      February 22, 2012 at 3:53 pm

      Hi Brandon – congrats on the San Diego Living segment. Terrific.
      I am so happy to see this steak technique. I am fascinated by Modernist. I was lucky to be the Guest Chef for the Day at Moto in Chicago last month. Been excitedly experimenting with Modernist recipes…hopefully soon on my blog.
      LL
      P.S. Your steak photos rock!

      Reply
      • Brandon Matzek says

        March 6, 2012 at 3:38 pm

        Thanks Lori Lynn!!

        Reply
    27. Annabelle says

      February 26, 2012 at 3:13 pm

      Why is there a video for Red Velvet Pancakes on this site? I wanted to see the steak being cooked. That sounds soooo good.

      Reply
      • Brandon Matzek says

        February 26, 2012 at 5:52 pm

        Hi Annabelle, the video is from my Channel 6 TV segment earlier in the week. I was reviewing recipes for Valentine’s Day and I referenced this Frozen Seared Steak.

        Reply
    28. Dan Calle says

      March 21, 2012 at 11:02 am

      YIKES! How did those of you who did this with a frozen solid steak not get burned? I put the oil into the intensely hot cast iron skillet (*lots* of smoke) and then dropped the steak in.

      I was greeted by an immediate explosion of oil and water and I have little burns all over my face. Duh – I should have realized in advance.

      I can see how a steak that’s only been in the freezer for an hour might not exhibit this problem, but at least one comment says that a solidly frozen steak worked well. How?!?

      Anyway, be careful.

      Reply
    29. Rebecca says

      March 27, 2012 at 7:05 am

      Oh wow, Dan, that’s terrible! I’m so glad you weren’t more seriously injured. An earlier commenter (#10, I think) suggested lightly oiling the steak itself before putting it in the pan instead of adding oil to the pan. Also, if your steak is frozen solid, you might want to do your best to chip away any chunks/flakes of ice visible on the surface and ‘dry’ the steak as thoroughly as you can with a clean kitchen towel or paper towels before you add the steak to the pan, to reduce the amount of water available on the steak to spatter up at you. And, if you have one, before you put the steak in the pan, put a spatter shield of the sort used for bacon (a big flat fine mesh screen) in between your face and the steak (then leave it atop the pan while it sears).

      I hope these suggestions help avoid future injuries 🙂

      Reply
    30. Gourmet Secrets says

      July 3, 2012 at 4:15 pm

      5 stars
      Great recipe. Thank you for sharing it looks delicious.

      Reply
    31. Christina says

      December 8, 2012 at 10:08 am

      I would suggest changing your blog post to note that some may want to oil the meat instead of the pan because not everyone will have the common sense to cover the burning pan with a lid to suffocate the flames…

      Reply
    32. David says

      March 18, 2013 at 9:34 am

      For a better char, put the steak in the oven first and then sear in the pan. The already warmed steak requires less of a temperature gradient to get to seared temps, whereas putting a frozen steak in the pan will crash the temp on the pan pretty severely. This method also works well with roasts, though in reality, you don’t need to freeze it first. The problem with freezing first is that as it warms, the cells rupture and release a lot of the water.

      So in short, this is a nice method to cook steaks, or roasts that are already frozen, but it’s always better to start with something not frozen. By low temp roasting, you do eliminate the need to rest the steaks outside the refrigerator before searing since it doesn’t really matter if they are frig or room temp when you put in the oven.

      Reply
    33. Alex says

      April 14, 2013 at 7:11 pm

      I tried the recipe and the internal temperature only goes to 125F in an hour.
      Had to change it to 200C (400F)

      Reply
      • Brandon Matzek says

        April 17, 2013 at 9:15 am

        Hi Alex, did you start with a completely frozen steak?

        Reply
        • Alex says

          April 17, 2013 at 10:35 am

          It was a refrigerated Costco steak that I kept in a freezer for 20 minutes before cooking. The steak was fine at the end, but I would recommend to plan for 2-2.5 hours not including freezing if you want to get it to medium well.

          Reply
    34. JR says

      May 30, 2013 at 12:32 pm

      Can’t Waite to try this method. I watched it on the TV series The Chew today and then googled to find this blog. In my family I’m known for my great steaks. Can I substitute my Weber Genius grill for the oven? JR

      Reply
      • Brandon Matzek says

        May 31, 2013 at 2:12 pm

        Hi JR, welcome to Kitchen Konfidence! You can use a grill for this method, but you would just have to make sure that you can maintain a steady temperature. This is a trickier task on a grill.

        Reply
    35. Luiza says

      July 14, 2014 at 6:44 pm

      How come this doesn’t taste weird? Every time I accidentally grill a steak that is not completely defrosted it tastes awful! I can’t explain why, but that’s something I know it’s true in practice. Has no one noticed a change in the flavor?

      Reply
    36. Carl says

      July 20, 2014 at 11:19 pm

      OK so I tried this on some fresh filet mignon steaks. Put them in the freezer for 45 minutes then did the steps above. Result was a steak that just smelled/tasted of freezerburn. Any idea of where I could have gone wrong? Any input appreciated 🙂

      Reply
      • Brandon Matzek says

        July 24, 2014 at 4:26 pm

        Hi Carl, I’m not 100% sure what happened there. The steaks shouldn’t have developed freezer burn in just 45 minutes. Perhaps try wrapping the steak in parchment next time to keep freezer smells from the steak?

        Reply
    37. Emily D says

      December 9, 2014 at 1:46 pm

      5 stars
      Made this one night when I forgot to thaw anything for supper, had some frozen steak. I kept it in the fry pan and since it was solid (and I didn’t have two hours) I increased the heat to 275. Turned out amazing, my husband couldn’t believe such good steak could come out of the oven. No flare-ups, only very mild splattering, but I don’t lean over the stove so that’s fine.

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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