Yes, cook steak straight from frozen. Sear it in a hot, oiled skillet for about 90 seconds a side, then finish it on a rack in a 275°F oven until it reaches the temperature you want: 18 to 20 minutes for a 1-inch steak. USDA's safe minimum for steak is 145°F, followed by a 3-minute rest.
Why cook it frozen
A frozen steak gives you more room to sear. The center stays cold while the outside browns, so you build a crust without a thick gray band of overcooked meat underneath. A Cook's Illustrated test of eight New York strips found the frozen steaks came out more even, lost less moisture and tasted better than their thawed twins.
The one exception is Wagyu. Its marbling melts at room temperature, so thaw Wagyu in the refrigerator for up to 24 hours before you cook it.
Method 1: Sear first, finish in the oven
Best for steaks 1 to 1.5 inches thick.
- Heat the oven to 275°F and set a wire rack in a rimmed baking sheet.
- Give the sealed steaks 2 to 3 minutes in a bowl of cool water. The surface softens enough for salt and pepper to stick. Season both sides.
- Heat 1/8 inch of neutral oil in a heavy skillet until it shimmers.
- Sear the frozen steaks about 90 seconds per side, until deep brown.
- Move them to the rack and finish in the oven: 18 to 20 minutes for a 1-inch steak. Start checking the center with a thermometer at 15 minutes.
Method 2: Reverse sear
Best for thick steaks, 1.5 inches and up.
- Heat the oven to 250°F. Season the frozen steaks and set them on a wire rack in a rimmed baking sheet.
- Roast until the center reads about 15°F below your target. Plan on 50 to 60 minutes for a frozen 1.5-inch ribeye.
- Heat a cast-iron skillet over high heat with a thin film of oil.
- Sear 60 to 90 seconds per side, until a dark crust forms.
Frozen or thawed?
Cooking from frozen takes about 50 percent longer than cooking a thawed steak, USDA says, and it's safe in the oven, on the stove or on the grill. You skip the planning and get a more even cook.
Thaw first if you're cooking Wagyu, or if you want to dry-brine overnight. A steak thaws in the refrigerator in about a day and keeps there 3 to 5 days. In a hurry? A 1-pound sealed package thaws in cold water in an hour or less; change the water every 30 minutes and cook it right away. Our guide to thawing frozen beef has the details.
Doneness and food safety
USDA's safe minimum for steaks is 145°F, measured before you take the steak off the heat, then a rest of at least 3 minutes. That lands at medium. USDA does not publish temperatures for rare or medium-rare; it treats doneness as a matter of taste.
Most cooks pull steak earlier. These are common kitchen targets, not USDA guidance:
| Doneness | Pull from the heat at | After resting |
|---|---|---|
| Rare | 120°F | about 125°F |
| Medium-rare | 125 to 130°F | about 130 to 135°F |
| Medium | 135 to 140°F | about 145°F |
| Medium-well | 145 to 150°F | about 150 to 155°F |
A rare or medium-rare steak finishes below USDA's 145°F. Cook to 145°F if you're serving anyone who is pregnant, very young, older or has a weakened immune system.
- Don't cook frozen steak in a slow cooker. USDA says to thaw meat first.
- Use a thermometer in the thickest part of the steak, away from bone.
Pick your steak
Our ribeye carries the most marbling and handles the reverse sear well. The New York strip brings a firmer chew and a beefier finish. Filet mignon is the leanest and cooks fastest, so start checking it early. More in the beef hub, and for ground beef, see cooking frozen burger patties.
Part of our Cook From Frozen guide.
