The conventional wisdom holds that frozen steaks should be thawed before cooking
We wondered is this time consuming step was really worth it, to find out we cut a strip into 8 steaks, cut each steak half crosswise and it froze them. We took half of this stakes to the refrigerator overnight and kept the other half frozen
We then stirred both sets of stakes on a hot skillet for ninety seconds per side and transfer them to a 275 degree oven
Until they’ve reached medium rare or 125 degrees and attract moisture loss we weigth each stake before and after cooking
Not surprisingly, the frozen steaks took longer to finish cooking in the oven but 18 to 20 minutes vs. 10-15 for the thawed six but we did find to be surprising was at the process takes actually Brown in the skillet nearly as quickly as the thawed steaks most importantly though The frozen steak had a much thinner band of overcooked meat (known as a “gray band”) surrounding the pink interior than the thawed beef, too. We also found that these steaks lost on average about 9 percent less moisture during cooking and when we taste them
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weaver for the cook from frozen steaks hands down so why does this work well a fully frozen steak is extremely cold in most freezers in about 20 degrees Fahrenheit that means that the meat below the surface has a long way to go before it gets overcoat or we can bring the exterior rapidly up to the very high temperatures we need for browning as to the difference in moisture loss we know that when meat is cooked to temperatures higher than 140 degrees its muscle fibers begin to shrink they squeeze out a significant amount of moisture as its speaker great man indicated the state could have been thought was moreover cupped around the edge so it also makes sense that it lost from moisture so how do we put all this good information to use
while we still prefer to start with a fresh take which will give us the best texture
when I have a brand new way to handle process six their few keys doing right if he simply packets take in a ziploc bag and freeze it any moisture is on the surface turns to find their ice when mistake it’s a hot oil pan ice not back to water causing serious battering and dangerous flare-ups to avoid this problem or freeze the stakes as flat as possible uncovered on a parchment-lined baking sheet misstep dries up the surface so we get less flattering as well as pastor browning what the stakes are fully frozen which depending on your freezer could be up to overnight wanna wrapped them in plastic wrap and a pop them in a ziploc bag for storage when it comes time to cook use enough oil to fill the skill added eat them in HD this is more oil than we would normally use but its urs too important functions one oil is better able to reach crevices and folds in the stakes may develop during freezing into more oil means we have a larger keepers there and faster temperature recovery when at the super cold stick to the pan so there you have it the best they got the freezer go every this is the science good cooking
If you thawed the steaks in the refrigerator, you’ve got some time. Steak that’s been defrosted in the fridge can be safely kept for an additional 3 to 5 days in the refrigerator before cooking