Get ready for an epic BBQ surprise! Picture this: your guests are on their way, the clock is ticking, and your steaks are frozen solid. Panic starts to set in, but hold onto your tongs because we've got an easy solution. Brace yourself for the grilling hack of a lifetime! You can throw those frozen steaks straight onto the grill and transform them into mouthwatering perfection. It's like a culinary magic trick that guarantees a tender, juicy steak with a stunningly pink interior and virtually no unsightly gray banding. So, fire up the grill and prepare to dazzle your taste buds and your guests with these 5 simple steps:
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Freeze It Right: Place the steaks on a flat surface, such as a baking sheet, before freezing them. This ensures maximum surface area exposure to the grill. If you're buying frozen steaks, make sure they are perfectly flat. Transfer the frozen steaks to a resealable freezer bag, removing all the air before sealing. Avoid keeping the steaks in the freezer for too long to prevent freezer burn. This means about three to six months in a typical home freezer.
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Use Thick-Cut Steaks: Opt for steaks that are 1 to 1 1/2 inches thick, such as porterhouse, ribeye, or T-bone. Thicker steaks work best because they allow for even cooking without overcooking the interior.
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Set Up a Two-Zone Grill: Create two areas on the grill—a zone for direct, high heat and another for indirect, lower heat. This setup allows you to sear the steak over high heat for a caramelized crust and then move it to the cooler side to cook through evenly.
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Sear, Season, then Cook Through: Start by searing the frozen steak on the direct-heat side of the grill for about 10-14 minutes. Flip the steak and generously season both sides with salt and pepper. As the steak thaws and warms up on the grill, the seasoning will adhere better. Once seared, move the steak to the indirect-heat side of the grill to continue cooking low and slow until it reaches your desired doneness, typically an additional 10-15 minutes. Let the steak rest for 5 minutes before serving to allow the juices to redistribute.
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Monitor Your Temperature: Since cooking times may vary, it's best to use an instant-read thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak to ensure accuracy. Cook the steak to its "pull temperature," which is about 5 degrees Fahrenheit lower than your desired final temperature. The residual heat will continue cooking the steak as it rests.
Here are some pull temperatures for different doneness levels:
- Rare: 115-120°F (46-49°C)
- Medium-Rare: 120°–125°F (49-52°C)
- Medium: 130°–135°F (54-57°C)
- Medium-Well: 140-145°F (60-63°C)
- Well Done: 150°F (66°C) and up
Give it a try and then leave a comment to let us know what you think.
