Thawing and Broiling Steak
I just got home from work and feel like broiling a steak. Unfortunately, the steak I have is still frozen (I forgot to stick it in the fridge to thaw overday). About how long should I leave it out to thaw before attempting cooking? Should I keep it in air or water, and how warm should the water be? I assume it's a bad idea to just toss a frozen steak in the oven - or is it?
Best Answer
I think it is important to defrost the meat completely because it is impossible to season it properly if it is still frozen, you also risk burning the surface while the center is still cold if the steak is thick.
You can put the steak (or other frozen seafood) inside a zipped bag like ziploc, squeeze out the air and zip the bag. Then put the bag under slow running tap water (if the water is too cold, turn on the heater and make it lukewarm), then you can quickly defrost it without damaging the taste (compare with soaking in water directly).
Also now those hi-tech microwaves usually have a defrost function. You just need to input the weight of the food and it would defrost it automatically (e.g. 200g for 2 or 3 mins).
Pictures about "Thawing and Broiling Steak"
Can you broil a steak from frozen?
Place the steak on an ovenproof tray. Season the top with \xb9| 2 teaspoon of the kosher salt (the salt won't stick to the frozen meat, so only season the top side until ready to flip). 3. Broil the steak until sizzling golden brown on top, about 6 minutes.How long does it take to broil frozen steak?
Fill a large bowl or the small side of your kitchen sink with cold water and drop your vacuum-sealed steaks in. Make sure the packaging is not punctured or compromised. Depending on the size of your steak, it'll be ready to cook in anywhere from 15-40 minutes!How to Cook a Frozen Steak (Without Thawing First)
More answers regarding thawing and Broiling Steak
Answer 2
It probably depends on the thickness of the steak, and how well you like your steak cooked.
I know I can cook frozen burgers about maybe 2cm / 0.75 inch thick in a double sided grill (George Foreman or similar), and it'll come out to a doneness that I like.
If you prefer your steak more towards the rare side, and it's not multiple inches thick, I'd think you'd be okay ... it won't be as good as something that you let get to room temperature before cooking, but it won't be bad.
If it's still not done well enough to your liking once the outside's gotten a little bit of char on it, you can put it in a warm oven to cook through 'til it's to the doneness you prefer.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Malidate Van, ROMAN ODINTSOV, Pixabay, pascal claivaz