This recipe's for Procrastinators and the Spontaneous. Want to cook a steak, like ASAP? Just pull a steak or two from the freezer and an hour later, you'll sit down to perfectly cooked steaks. No thawing needed!
But this recipe's also for Picky Planners. Because cooking steaks from their frozen state yields the perfect steak – seared on the outside, evenly cooked all the way to the center.
Intrigued? Read on! This is effortless cooking with fine, fine results. These steaks? It's like you've pampered good meat for hours.
Who dreams about recipes? This one came to me in the middle of the night. Well, sort of.
I wasn't really dreaming, I was falling asleep to the dulcet tones of Christopher Kimball's voice, listening to the America's Test Kitchen podcast. So much information, so many tips! If you're a podcast fan and a cook, this podcast definitely belongs on your playlist.
But back to that "dream," the one about pulling a steak straight from the freezer, searing it, then putting it into a low oven to finish.
For a year now, it's been our go-to method for cooking steaks on the fly. Just Friday, after a long, long week, we were on our way out to dinner.
Instead? I pulled steaks from the freezer, warmed up some Slow Cooker Grits made earlier in the day and fixed a green salad with tomatoes from the garden.
With a bottle of wine? It was the best "free meal" ever – and it didn't hurt that St. Louis' beloved Cardinals beat the Cubbies!
Time to table: less than an hour
Makes 1 - 2 steaks
- Your favorite steak seasoning or meat rub
- 1 or 2 steaks, preferably t-bones
SKILLET VEGETABLES, OPTIONAL
- Zucchini, cut in fat half moons
- Red pepper, cut in large pieces
- Small onion, cut in large pieces
Heat oven to 275F/130C.
STEAKS, START on the STOVE Place a pat of butter, just a tablespoon or two, into a cast-iron skillet. Turn the fire onto medium-high, slosh the butter across the skillet. Liberally sprinkle the skillet's surface with seasoning. Add the steak, let sear without moving for a minute or two. Sprinkle seasoning on the top side, then flip and sear the other side.
STEAKS, MOVE to the OVEN Insert a digital thermometer into the thickest area of the steak, avoiding the bones. (If need be, it's easier to insert the probe after the steaks have been in the oven a few minutes.) Cook the steaks to your desired temperature, we like them quite rare so cook to 140F/60C, it takes about 35 - 45 minutes.
WHILE THE STEAKS COOK This is such a relaxed technique for cooking steaks! There's plenty of time to prep some vegetables, make a salad, set the table or you know, just sip a glass of wine while the oven does all the work.
SKILLET VEGETABLES, BACK to the STOVE Move the cooked steaks onto warm plates, cover with foil to keep warm. Drop vegetables into the buttery, salty, steaky juices in the hot skillet and quickly sauté on the stovetop at high temperature until just done and still quite crisp.
Steaks Cooked Straight from the Freezer!
My Go-To Beef Recipes
Shop Your Pantry First
© Copyright 2015 Kitchen Parade