How to Cook Steak From Frozen

 Once you have learned how to cook steak from frozen, you might be amazed at just how easy it is to create a “fancy” dinner on a weeknight.

Cooked steak next to parsley and a fork on a dinner plate.

Here’s A Video Showing How To Cook Steak From Frozen:

I feel the need to start this article with a disclaimer. From the comments below, you will see that some people LOVE this method for cooking steaks, and for others, it just didn’t work. I have tried testing it using a variety of cuts of beef and I stand by that it works. However, given that it hasn’t worked for everyone, I would advise that you try it first using a less expensive cut of steak and that you do not try it for the first time when you have guests over.

Having said that, I will also say that this is not my favorite way to cook steak. I prefer to buy fresh (unfrozen) steaks and cook them on the day I got them, or the next day. If I have frozen steaks, I usually defrost them very quickly in hot water (yes, it’s safe – read the instructions here though) like this. Then I prefer to either grill them, or, more usually, I do them on the stove and then finish them in the oven like this, or I broil them. I would only ever cook them straight from frozen if I was in a real hurry and wanted to get them started asap.

So, do give this method a try and if it works for you like it has worked for so many others, then please let us know in the comments. If it doesn’t work for you, I do truly apologize. I am guessing that it is due to a number of factors (thickness and size of steak, freezer temperature, oven accuracy, skillet thickness, stove temperature, etc.).

What Steaks Can I Cook 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, rib-eye, 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.

Freeze and Store

Several raw steaks sitting seperated on a baking sheet.

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?

How To Cook Steak From Frozen

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

Three steaks in a skillet with oil.

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

Seared steaks on a wire rack in a rimmed baking sheet.

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-well – 140˚ – 145˚F
  • Well-done – 150˚F 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.


How to Cook Steak From Frozen

  • Author: Allie McDonald
  • Prep Time: 0 minutes
  • Cook Time: 23 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings
  • Category: Entrée
  • Method: Stovetop + Baked
  • Cuisine: American


Please read the note at the top of the article. This recipe seems to have great results for some people and terrible for others. I advise that you not try this for the first time using expensive steaks, and that you don’t try it for the first time when you have guests over.

IMPORTANT: There have been some comments about the hot oil/cold steaks causing a kitchen fire. Beware that this is a possibility, though it has not been my experience. The best way to make sure it doesn’t happen is to remove the pan from the heat before adding the steaks.

Note: The temperature and timing for this recipe are based on steaks that are 1-1 1/2-inch steaks that are being cooked to rare, medium-rare, or medium. If you have thicker steaks, or like yours more well done, set oven to 350°F.


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


  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. Remove skillet from heat.
  4. Add steak to skillet. Wait a moment.
  5. Return skillet to heat. Searing 90 seconds on each side or until brown crust forms.
  6. Transfer steaks to a wire rack.
  7. Season with salt and pepper.
  8. Bake for 18 – 30 minutes depending upon desired doneness. Check with instant-read thermometer.
  9. Allow to rest for 5 minutes before serving.
This post originally appeared in September 2018 and was revised and republished in October 2020.
How to Cook Steak From Frozen

33 responses to “How to Cook Steak From Frozen”

  1. Al says:

    Thanks to this, I will never follow a recipe without checking both comments and similar recipes elsewhere on the web.

    After thirty minutes, my ribeye was not only not 115 degrees, it was still FROZEN in the middle. We’re talking beef ice cubes. Take pity on your readers and warn them that their guests may have wait an extra hour for their dinners. Or retest it. Something’s wrong here.

    I followed the directions explicitly, and my freezer isn’t extra cold, and my oven is top-of-the-line.

    Mr Gorbachev, fix this recipe.

    Thank you,


    • Christine Pittman says:

      Al, I’m sorry this recipe didn’t work for you. I have re-tested it twice now and it still works for me. I have added a note at the top of the article to help people decide whether this recipe is right for them or not. I hope this helps future readers who are thinking of trying this method. Thanks for your feedback.

  2. JimmyB says:

    I made this last night and it was delicious! I had a frozen prime rib steak with bone approx. 1 ” thick. I used an antique cast iron skillet that was my Grandmother’s. I used vegetable oil instead of olive oil because I read that it has a slightly higher smoke point. My seasoning was salt, pepper and garlic powder. I was prepared with a spatter screen AND a lid in case of fire. Fortunately I did not need the lid. I cooked each side for 2 minutes. Then I put it on a wire basket with under liner in a 275 degree convection oven. Set the timer for 18 minutes. Took it out of the oven and let it sit for about 15 minutes before cutting. It was just perfect – some where between rare and medium rare. The only down side to this whole experience was that it left the kitchen very smoky and I was coughing for close to half an hour. Next time I do this I want it to be at a time of year when I have the windows open. Thanks for teaching this technique!

  3. Rex says:

    Cooking filets on NYE 2020 (that’s probably the problem isn’t it?) They are thick, about 2.5-3”, but they were in for 40 mins. and still frozen. Turned it up to 425 and still frozen after 25 mor minutes. My dinner plans are ruined. I should have listened to my gut telling me this wasn’t going to work. I have done 3” porterhouses on the grill, 15 minute sear on each side over high heat, move to indirect heat, and it still took another 30-40 minutes at over 450° to get to medium rare. So disappointed and in trouble with my wife and guests. 

  4. Ty D Stanton says:


  5. Joshua says:

    Thank you! I love this method of cooking a steak. Freeze flat! Preheat the cast iron pan til HOT, HOT, HOT! 275 degree oven works well for me. My steaks always range between 12-18 minutes in the oven with this method depending on thickness (I love rare).
    It’s such a great way to have a rare steak, but coordinate cooking with all of your meal’s sides. Excellent tip.

  6. Wilber Arron says:

    I do not know where you got your temperature data from, but after I cooked both sides of a frozen stead in hot oil, I ptt them in a 295F oven. After 15 minutes the internal temperature is 60F. I am continuing to heat them.

    • Christine Pittman says:

      I’m sorry about that, Wilber. Other commenters have mentioned theirs took over 30 minutes, but plenty of people do well with the timing in the instructions. I’ll see if we can do some more testing on this.

  7. Tai says:

    This is the only way I cook my steaks now!

    I use a paper towel to wipe off any frost on the steak before I put in the pan. Frost will send the hot oil flying everywhere! Then, I place the steak in the pan with tongs. I immediately cover it to reduce splatter. After about 90 seconds, I turn it over, cover again, and turn the heat up slightly, Each side gets between 90 seconds to 120 seconds. I season each side and top with butter on a foil covered baking sheet.
    Then, it the oven it goes at 275 for about 19 minutes for a fantastic medium rare steak.
    While its in the oven, I clean up any oil splatter.

    When I take it out , I envelope it in the foil that it was already on and let it rest til I’m ready to eat. Treat yourself!!!

  8. Jennifer says:

    My steaks have turned out perfectly every single time!

  9. Dr. Paul says:

    I’m new to cooking steak, but I thought this recipe was pretty good! I had to make the temp 375 and add 10 minutes to the cook time, but I think that’s because my steaks were too thick. Thank you for posting this one. My wife thanks you too! :)

    • Christine Pittman says:

      You’re very welcome, Paul! Do you know how thick your steaks were? Could be helpful to other readers.

  10. Nevaeh says:

    I honestly think that this look really good I just haven’t tried it yet so excited

  11. Jack says:

    Perfect recipe!!! I assume most of the bad reviewers didn’t follow the directions:) use a cast iron skillet as hot as you can get it… this method works beautifully!!

  12. Ron says:

    I used a non-stick Dutch Oven to brown, figured out if you do one steak at a time and move the steak around in the pan it goes quickly, medium high heat. I messed up at first trying to do three steaks at once it was cooling off the pan being frozen. I dont see how 2-3 tbsp of oil could make flames I didn’t have any issues.

  13. John Paradis says:

    I followed the directions to a T. After 30 min stake still raw. Temp Guage wouldn’t even move
    Very disappointed.

  14. Rfm762 says:

    This is the worst recipe I’ve ever seen. It WILL result in oil splattering all over your kitchen if you drop frozen steaks in that much hot oil. Not to mention that – a) the steaks will not be seared properly and b) the oven temp and timing is way off.

  15. Andy says:

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

  16. SteveFrench says:

    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

  17. Charlie T Lusk says:

    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.

  18. Rita says:

    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 says:

      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.

  19. DAVID MORAN says:

    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.

  20. Homecook says:

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

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