Wondering whether to let those frozen steaks thaw or cook them straight from frozen? You're not the only one! We get this question a lot.
It's just better. That's our personal take after preparing countless steaks ourselves -- but don't take our word for it. Cook's Illustrated senior editor Dan Souza did an experiment with 8 frozen New York Strip steaks, cooking half straight from frozen, and the other half after thawing.
What he discovered was that the frozen steak 1) cooked more evenly, 2) lost less moisture, and 3) -- most importantly -- tasted better.
It also doesn't hurt that cooking from frozen means no wait time. :)
Our recommendation: Let your steak defrost just 2-3 minutes in a pot of cool water so the surface is soft enough to take salt -- no serious thawing needed. Throw that frozen steak right on the hot pan or grill, and cook it two or so minutes per side. Then, to bring the middle of the steak up to medium-rare, pop the steak in the oven at 275F, until the internal temperature reaches 125F.