We're big fans of skipping the defrost step before cooking beef. Except for Wagyu — whose fat is known to melt at room temperature — it's easier and, experts say, better to cook beef directly from its frozen state.
Why it's better
Cook's Illustrated senior editor Dan Souza ran an experiment with eight frozen New York Strip steaks, cooking half straight from frozen and the other half after thawing. The frozen steaks cooked more evenly, lost less moisture, and — most importantly — tasted better.
Our recommendation
For steaks, we often defrost for 2 or 3 minutes by putting them (still in their vacuum-seal wrap) in a pot of lukewarm water just so the surface defrosts a bit and takes salt more easily. If you'd rather thaw on the counter, it normally takes 5 to 10 minutes for the surface to soften enough for seasoning.
Steps
- Heat a skillet filled 1/8 inch deep with oil.
- Sear until browned on all sides (about 90 seconds per side).
- Transfer to a wire rack set in a rimmed baking sheet.
- Cook in a 275°F oven until desired doneness (18 to 20 minutes for a 1-inch-thick steak).
