How to Cook a Frozen Steak?

Before, my understanding was that cooking frozen steak was a mistake–something that you’d end up doing only if you’d forgotten about the week’s menu and weren’t able to thaw it first. This idea was wrong, however, since this turns out to be not only possible but, surprisingly, sometimes even more effective than dealing with defrosted steak. 

So, of course, the right technique needs to be used to prevent the meat from having a dry overcooked exterior and a cold, raw inside. Now, whether you are in a hurry or just curious, let me show you how to thaw frozen steak and cook it effectively without losing out much in flavor or texture.

Can You Cook Steak From Frozen?

The answer is: yes, you can cook it frozen, and it’s actually pretty clever. In fact, it’s a good idea if you don’t have a butcher’s shop near your home and want to avoid bacteriological risks from transporting your meat for too long. 

The magic is in how the frozen state actually protects the meat while cooking. When you drop that icy steak into a screaming hot pan, the outside starts to sear and develop this incredible golden crust, while the inside stays cold and protected. It’s like the meat has its own built-in shield.

I love this best way to thaw frozen steak because it solves two big problems: 

1. First, no more worrying about bacterial risks from thawing frozen steak. 
2. Second, you get this incredibly juicy interior with a perfectly crisp exterior.

For this to work, temperature management becomes your primary tool: 

• Start aggressive, then become subtle. 
• You can use a cast-iron skillet, the grill, or even cook your frozen steak in the air fryer; the technique remains consistent. 

Blast the steak with high heat initially to develop that coveted golden-brown crust, then dial back the intensity to allow gentle, even cooking throughout the meat’s interior.

Which Steaks Can Be Cooked Frozen?

Not all steaks handle the shock of extreme temperature changes equally. Some cuts are suitable and processed well for this method, while some other cuts do not cook evenly. The best types would be thinner, well-marbled steaks such as: 

• frozen ribeye, 
• strip steak, 
• and sirloin. 

Because of the fat concentrated in them, those cuts can stay juicy and tender despite direct cooking from frozen. The marbling helps distribute the heat, making it less likely to produce a dry, rubbery texture. 

On the other hand, very thick cuts, such as tomahawk or thick-cut filet mignon, are nightmares to cook from frozen. The outside will overcook long before the center even thaws, leaving you with a burnt crust and an ice-cold core. When dealing with a thick frozen beef steak, just slice it into smaller portions before freezing. This way, each piece cooks more evenly, and you won’t have to choose between an undercooked middle or a charred exterior.

Another consideration is whether or not to remove the bones. Keep in mind that a frozen meat steak with a bone retains cold much longer than the muscle surrounding it, leading to a very uneven cooking of the thicker cuts. 

If you have to cook a bone-in steak from frozen, pay very close attention to the sear, finish at a lower temperature to prevent a raw section near the bone. Ultimately, the aim is balance:  

• A nice, well-marbled, medium-thick steak is going to give you the best results when it comes to cooking from frozen. 
• Stick to cuts between 1 to 1.5 inches thick, control your heat, and you’ll end up with a crusty, juicy, perfectly cooked steak without thawing.

The Best Frozen Steak Recipe

Cooking steak from frozen doesn’t mean sacrificing flavor. When done right, you can still achieve the bold, smoky taste of a traditional Argentine asado. The key is using the right technique and seasoning. Whether grilling frozen steak over an open flame or cooking it on a cast-iron pan, the goal is to develop a rich crust while keeping the inside juicy. Below, I’ll share two foolproof methods—one for the grill and another for the stovetop—so you can cook a frozen steak like a true asador.

Grilling Frozen Steak Over Wood or Charcoal

If you want that deep, smoky flavor, grilling is the way to go. The trick with grilling frozen steak is managing heat carefully. Start with a two-zone fire: one side with direct high heat and the other with lower, indirect heat.

Ingredients:

• 1 frozen beef steak (ribeye, strip, or sirloin, around 1 to 1.5 inches thick)
• Coarse salt (sal parrillera)
• Freshly ground black pepper
• A drizzle of olive oil (optional)

Instructions:

1. Preheat your grill, setting up one side for direct heat and the other for indirect heat. If using charcoal, let the coals turn white-hot before cooking.
2. Place the frozen beef steak directly over the high-heat zone and sear each side for 90 seconds until a golden crust forms.
3. Move the steak to the cooler side of the grill and let it cook slowly, flipping every 3–4 minutes. For medium-rare, aim for an internal temperature of 52–54°C (125–130°F).
4. Once cooked, let the steak rest for at least 5 minutes before slicing. Serve with chimichurri and roasted potatoes for a proper Argentine feast.

Pan-Seared Frozen Steak with Garlic and Herbs

For those without access to a grill, a cast-iron pan can still deliver an incredible crust and juicy interior. This method works well for weeknights when you want a fast, satisfying steak.

Ingredients:

• 1 frozen meat steak (ribeye or strip works best)
• 2 tablespoons butter
• 2 garlic cloves, smashed
• A few sprigs of rosemary or thyme
• Coarse salt and black pepper

Instructions:

1. Heat a cast-iron pan over medium-high heat until smoking hot. Add a drizzle of oil to prevent sticking.
2. Place the frozen beef steak in the pan and sear for 2 minutes per side, developing a deep brown crust.
3. Lower the heat to medium and add butter, garlic, and herbs. As the butter melts, baste the steak by spooning the hot butter over the top.
4. Continue cooking, flipping every 2 minutes, until the internal temperature reaches your preferred doneness.
5. Let the steak rest for 5 minutes before slicing. Serve with grilled vegetables or a simple arugula salad.

The Ultimate Frozen Steak Marinade

If you have the time, a frozen steak marinade can infuse your steak with extra flavor as it cooks. Since frozen meat won’t absorb liquid marinades right away, the best method is to vacuum-seal or freeze the steak in marinade beforehand.

Quick Chimichurri Marinade:

• ½ cup olive oil
• ¼ cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

Brush this marinade onto your steak as it cooks, or defrost the steak in it overnight for maximum flavor.

Serving Suggestions for an Authentic Argentine Experience

No Argentine asado is complete without the right sides. A smoky grilling frozen steak deserves classic accompaniments like:

• Chimichurri – A bright, garlicky sauce that cuts through the richness of the meat.
• Roasted potatoes – Cooked over the grill or in the oven with olive oil and herbs.
• Grilled vegetables – Bell peppers, eggplant, and zucchini pair perfectly with a well-seared steak.

Cooking a steak straight from the freezer might seem unconventional, but with the right method, you can still achieve bold flavors and a juicy bite. Whether using a hot grill or a sizzling cast-iron pan, the result is a rich, flavorful steak worthy of any Argentine asado.

Summary

Recipe Name

Cook Frozen Steak

Author Name

Jason Pittock

Published On

2025-03-27

Total Time

1H