Yes! Frozen steaks can be effectively cooked, and when done properly, they rank among the best ways to make a perfectly seared, juicy steak.

The most forgiving way to prepare frozen steak is to cook it slowly until it reaches the right internal temperature, removing the overdone gray band of flesh beneath the seared crust.

It is possible to freeze the best steak to ever come out of your kitchen. In addition to being juicier and cooked more uniformly, the longer cook time also leaves more room for mistakes.

What steaks can I cook from frozen?

The ideal thickness for this method is between 1 and 1 1/2 inches for steaks. I’ve discovered that porterhouse, rib-eye, T-bone, New York Strip, and Rib Eyes work well. Beef, It’s What’s for Dinner is a fantastic resource if you’re unfamiliar with these cuts. You are using steaks intended for grilling.

The best way to freeze steak

  1. Steaks should be evenly flattened by being placed on a baking sheet with a rim and lightly pressed.
  2. Overnight uncovered freezing of steaks (this dries them out to prevent excess splattering during cooking).
  3. After freezing, firmly cover each steak in plastic wrap (or vacuum seal them).
  4. Steaks should be placed in a zip-lock bag and back in the freezer.

How to sear a frozen steak

  1. In a 12-inch skillet, add vegetable oil until the pan is 1/8 inch deep. Oil is heated till it shimmers.
  2. Add the frozen steaks to the pan with caution. 90 seconds per side, brown all sides of the meat.
  3. Cook steaks in 275°F oven for 18 to 22 minutes, or until internal temperature reaches 125°F for medium-rare. Before serving, let steak for 10 minutes to rest.

How long to sear a frozen steak

It suggests cooking for 90 seconds on each side. It takes closer to two to three minutes per side on my gas stove. Use your discretion while adjusting the heat and time. The steak shouldn’t turn gray, but you also don’t want a carbon-dated charred mess.

Re-cook it if it doesn’t seem to have adequately browned after the time is up. You are burning meat, so relax. You should be great at that.

How to cook a perfect frozen steak

Female cook holding wooden board of raw and frozen beef  meat.


  • Cooking Oil
  • 2 Frozen Steaks
  • Salt and desired steak flavor enhancer see my recipe below

Marinade (optional)

  • 1 tablespoon olive oil
  • ¼ teaspoon balsamic vinegar
  • ½ teaspoon Worcestershire
  • ¼ teaspoon of high-quality liquid smoke
  • ¼ teaspoon brown sugar
  • 1 teaspoon fresh ground pepper
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon paprika (smoked is best)
  • ⅛ teaspoon garlic powder
  • Dash of salt
  • ⅛ teaspoon cinnamon


  1. Preheat the oven to a temperature of 275 degrees.
  2. A 12″ pan should be heated on high with about 2 tablespoons of oil or enough to cover the bottom of the pan thinly.
  3. For 90+ seconds on each side, or until a brown crust forms, sear the steak. To confine oil, I advise using a splatter screen.
  4. Place on a wire rack over a baking sheet after removing from the pan.
  5. Salt the steak liberally before adding preferred ingredients, such as the marinade.
  6. Place the steak in the oven for 15 to 30 minutes, or until it reaches the desired degree of doneness, inserting the oven thermometer into the steak’s deepest part. Cooking time will significantly increase if the oven is opened often. (135 degrees is somewhat unusual).
  7. Before cutting and serving, take the dish out of the oven and let it rest for five minutes.


  1. Before entering the oven, brush the steak with a mixture of the ingredients. Use a steak spice rub if you choose.