• Certified Piedmontese

Cooking Steaks From Frozen: The Whys & Hows

You’re home from work later than expected, and you’re low on both time and energy. You’d love to cook up the lean and tender Certified Piedmontese steaks you have on hand, but you didn’t think to pull them out of the freezer before leaving for work.


No worries. It’s not only OK to cook steaks from frozen, some people actual prefer their steaks this way. Read ahead for the whys and hows of cooking Certified Piedmontese steaks from frozen—and give it a try for yourself.


The Whys


No forethought needed

When faced with the relentless what’s for dinner conundrum, frozen Certified Piedmontese steaks come in clutch. They’re individually flash frozen and vacuum sealed, so they’re as fresh as possible and easy to transfer right from the package to the pan. As long as you have them in the freezer, unbelievably tender, healthy, and perfectly cooked Certified Piedmontese steaks are about 20 minutes away. To always have Certified Piedmontese beef on hand, join our Beef Club or watch out for our freezer filler collection, coming soon!

Frozen steaks brown just as well

There’s no loss of that crispy, golden brown crust you love on a steak. The only difference? When you’re cooking from frozen, season after searing and before you transfer them to the oven, as seasonings won’t stick well to frozen steaks.

It’s quick and easy

Your steak will need some time in the oven or over indirect heat on the grill after searing and some rest time, but the whole process takes under 25 minutes. A few simple steps and very little time render deliciously tender Certified Piedmontese steaks with great flavor.

Less overcooked meat & moisture loss

Have you ever noticed the gray band of meat directly under the crust of a just-cooked steak? Cooking from frozen can help prevent it. Obviously a fully frozen steak is extremely cold, so even as its exterior reaches the high temperature needed for browning, the interior of the steak doesn’t overcook. The result? Your desired doneness all the way through the steak rather than just at its center.


In an experiment conducted in America’s Test Kitchen by Cook’s Illustrated senior editor Dan Souza, eight frozen New York strip steaks were cut in half, and one half was thawed and the other left frozen. After searing the steaks for 90 seconds on both sides and cooking them in a 275˚F oven until they reached an internal temp of 125˚F, Souza determined the cooked from frozen steaks had notably less moisture loss.


The Hows

Choose the right steaks

One to 1½-inch thick steaks work best when cooking from frozen. Certified Piedmontese New York strips, ribeye steaks, T-bone steaks, flat iron steaks, and flank steaks are ideal cuts for cooking from frozen, both for quality and thickness. Certified Piedmontese steaks are individually flash frozen and conveniently packaged—ideal for cooking from frozen. Note: we don’t recommend cooking frozen steaks directly from the shipment cooler; the steaks will likely be colder coming out of the cooler than the freezer, making for unpredictable cook times and results. Store steaks in the freezer for at least a day before cooking.

One to 1½-inch thick steaks work best when cooking from frozen.
Use a little more oil than you would with thawed steaks. About 1/8-inch of oil in the bottom of a cast iron pan works best.

Get a good sear

Preheat your oven to 275˚F. In a hot pan, preferably cast iron, heat an 1/8 of an inch of oil to smoking point. Remove the pan from the heat; with long tongs, transfer the steak to the pan, then return the pan to the heat. Be sure to cover with a grease guard or screen; frozen steaks sputter when cooked over high heat and oil. Sear each side for around 90 seconds, creating an even, crispy crust. With tongs, transfer the steak to a wire rack atop a rimmed baking sheet. The wire rack lets hot air circulate the steaks while in the oven, ensuring an even cook.

A wire rack lets hot air circulate the steaks while in the oven, ensuring an even cook.

Season the steaks

That’s right, season them after you sear them. Seasoning doesn’t stick well to frozen steaks. Our premium seasoning blends add bold flavor that perfectly complement your Certified Piedmontese steaks.


Finish in the oven

Transfer steaks to a 275˚F oven, and cook to desired doneness. For rare (115˚F to 120˚F), we found 18 minutes of oven cook-time was about perfect. For medium-rare (120˚F to 125˚F), the doneness we recommend, cook for about 20 minutes. Cook a medium steak (130˚F to 135˚F) for about 23 minutes. Since ovens cook at different rates, be sure to check temperature with a digital thermometer in the thickest portion of the steak. Be sure to rest the steak at least 5 minutes before slicing.




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