Cooking steaks straight from frozen is easy and, for everything but Wagyu (whose fat melts at room temperature), often produces better results than thawing first.
Prep
Preheat the oven to 275°F. Defrost the surface for 2-3 minutes by submerging the vacuum-sealed steaks in cool water — this helps the salt and pepper stick. (You can also let them sit on the counter for 5-10 minutes until the surface softens enough to season.)
Sear
Heat a skillet with oil 1/8 inch deep. Sear the steaks until browned on all sides, about 90 seconds per side.
Finish in the oven
Transfer to a wire rack set in a rimmed baking sheet and cook in the preheated oven until desired doneness — 18-20 minutes for a 1-inch steak.
