How to Cook Steak From Frozen

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You might be amazed at just how easy it is to create a “fancy” dinner on a weeknight once you have learned the ins and outs of cooking steak from frozen.

You might be amazed at just how easy it is to create a “fancy” dinner on a weeknight once you have learned the ins and outs of cooking steak from frozen.

Two popular posts on the site are How to Cook Chicken Breasts from Frozen and How to Cook Shrimp from Frozen.  So, I figured that it was time to talk about how to cook steak from frozen.

There are a couple of things to know about cooking steaks from frozen, the first is choosing the right steaks and the second is proper preparation.  You can’t just throw 3 or 4 frozen-together-steaks in the oven and expect them to come out with crispy crusts and perfectly done interiors.

Steaks that are between 1 and 1 1/2 inches thick are best for this method.  I have found that porterhouse, ribeye or t-bone work very well. If you aren’t familiar with these cuts, Beef, It’s What’s for Dinner has a great resource.

PREPARATION:

To sear properly, the steaks need to be individually frozen. My recommendation is to place the steaks on a baking sheet and freeze overnight.  Make sure that there is enough room between each steak that they don’t stick together.  It is important that they are flat when they are frozen or they won’t brown evenly during when they are seared.  There is nothing sadder than an uneven sear on your steak.

Once the steaks are frozen, you can remove them from the baking sheet and store in freezer paper or resealable freezer bags.

Ready for your weeknight steak dinner?

The cooking process for frozen steaks is simple:

  1. Sear
  2. Season
  3. Cook

IMPORTANT: There have been some comments about the hot oil/cold steaks causing a kitchen fire. Beware that this is a possibility. The best way to make sure it doesn’t happen is to remove the pan from the heat before adding the steaks. However, it is always possible to cause a fire when you have hot oil and high heat and you should do this carefully with an understanding of the risks you are taking for yourself.

STEP 1

In a large skillet, heat the oil just to the smoking point.  This is a very important step.  If the oil is not hot enough, it will take too long for the crust to form and you risk overcooking the steaks.  Remove the pan from the heat. Add the steaks. Wait a moment and then return the pan to the heat. Sear each side of the steaks for 90 seconds creating an even, crispy crust.

STEP 2

Remove the steaks to a wire rack placed in a rimmed baking sheet. Season with salt and pepper. The wire rack allows the hot air to circulate around the steaks cooking them evenly.

STEP 3

Place the baking rack in an oven that has been heated to 275˚ F and cook to the desired doneness.

For the most part, my friends prefer their steaks rare so I start checking the temperature of the steaks with an instant-read thermometer at 15 minutes and found that 18 minutes is the perfect amount of time to pull them. The thickness of the steaks as well as the doneness preferences of your family and friends will have an impact on the timing.

Not sure how to determine which temp for which doneness request? No worries, I’ve got you covered.

  • Rare – 115˚ – 120˚F
  • Medium-rare – 120˚ – 125˚F
  • Medium – 130˚ – 135˚F
  • Medium-rare – 140˚ – 145˚F
  • Well-done – F 150 and up

Now there no excuses not to enjoy a perfectly cooked steak dinner directly from the freezer.  Melt some garlic butter over the steaks for an extra special touch.

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How to Cook Steak From Frozen


  • Author: Allie McDonald

Description

You might be amazed at just how easy it is to create a “fancy” dinner on a weeknight once you have learned the ins and outs of cooking steak from frozen.


Ingredients

  • 4 frozen steaks, 1 to 1 and 1/2 inches thick, porterhouse, ribeye or t-bone
  • 3 Tbsp. olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 275˚F.
  2. Place a wire rack in a rimmed baking sheet and set aside.
  3. In a large skillet, heat olive oil just to smoking point. Add steak, searing 90 seconds on each side or until brown crust forms.
  4. Transfer steaks to a wire rack.
  5. Season with salt and pepper.
  6. Bake for 20 – 50 minutes depending upon desired doneness. Checking with instant-read thermometer.
  7. Allow to rest for 5 minutes before serving.
If you have a bunch of frozen steaks, you might be amazed at just how easy it is to create a “fancy” dinner on a weeknight once you have learned the ins and outs of cooking it from frozen. #steak #dinner #steakdinner #easydinner #homemade #cooking

7 Responses to “How to Cook Steak From Frozen”

  1. Andy — July 2, 2019 @ 6:08 pm (#)

    The oven at 275 didn’t heat my steaks enough to even move the thermometer in 20 minutes. Had to crank up the heat.

  2. SteveFrench — March 13, 2019 @ 7:16 pm (#)

    I’ve tried this a couple times. Steaks ranged from 1″ to 1.5″ thick.

    The steaks closer to 1″ thick to 45 min at 275 to reach mediumrare and the ones closer to 1.5″ think took more than an hour….
    I sent this recipe to a few friends to see if they would try it, a couple did and had similar cooking times to get to mediumtare

  3. Charlie T Lusk — February 7, 2019 @ 6:19 am (#)

    HOMECOOKis spot on. When I put the frozen meat in the hot oil in a cast iron skillet the flame was instantaneously three feet high. I’m a little shocked there is no mention of at least the potential for this.

  4. Rita — January 29, 2019 @ 6:48 pm (#)

    Are you sure about 275 degrees? That seems awfully low, yet that’s what all the versions of this say.  I have not had a lot of luck with that temp.

    • Christine Pittman — January 31, 2019 @ 11:56 am (#)

      Rita, yes, 275F. However, I do cook my steaks another way as well. I sear them on one side on the stove and then I put them in a hot hot oven (450F) until cooked to the desired doneness. Depending on the thickness of the steak, this could be 3-8 minutes. If you’re not liking the results at 275, you might want to try this method instead.

  5. DAVID MORAN — January 16, 2019 @ 2:07 am (#)

    nah, just be prudent and careful. You can use peanut oil in lieu of oo.

    Wire rack is not essential, just sear both sides.

    I sear for much longer than 90s, more like 2-3min per side.

    This can be done w thicker steaks, though obvs it takes longer. Tonight I did ribeye caps, v v thick, and they were a bit underdone at the 50min mark from a 225degF oven. Next time I will do longer at 275. Easy to fix, quickly sliced off the raw and flash-fried it in the same pan.

  6. Homecook — January 1, 2019 @ 7:28 pm (#)

    Don’t follow these directions. Frozen steak + piping hot oil = kitchen fire.

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