We're supported by your purchases: We may earn a commission (at no extra cost to you) from Amazon.com or other retailers when you buy through our links. Find out more...

How to Grill Frozen Steak in 4 Steps

We’ve all been there. It’s Saturday morning, you woke up from the hardcore party you had yesterday in your house, but you remember there are tons of steak left in the freezer, but you are too lazy to grill a frozen steak.

As hard as it may sound, actually, it’s not a problem and nothing is hard in this process. Today we will be going through the process of grilling frozen steak step by step so you get the flavor you usually get by cooking raw steak.

Freezing a steak has been used since ancient times and is a time-tested way to keep steak fresh. People usually tend to get lazy when they remember their steak needs to thaw, so they quit the process. But in reality, frozen steak has some of its advantages flavor-wise, which you can use to your advantage.

In some ways, freezing the steak actually helps its flavor, because the mixture inside becomes pink instead of grey. This pink interior prevents the steak from overcooking, so our steak comes out a bit crusty and juicy on the inside. One thing is for sure. You need to know how to freeze your steak the right way. That’s essential.

How to Grill Frozen Steak

We will be going through the process of freezing the steak to the type of steak you need to choose, then continuing to the whole cooking process step by step, so at the end of this article, you’ll for sure know how to grill frozen steak properly.

1. Choose the Type of Steak

Ribeye, porterhouse, or T-bone would definitely be great choices because we need thick-cut steaks. The meat parts written above are the best choices of what we are looking for.

Flank or skirt is not going to cut it here. Their interiors can overcook before their exteriors are well-browned.

2. Freeze Properly

Make sure to freeze them on a completely flat surface or make sure the steaks you buy are completely flat.

Then you need to put it into a resealable freezer bag and seal it. You can also buy frozen steaks to grill, but don’t forget to make sure they are completely flat.

Don’t leave your steak in the freezer for a long time. The nicely wrapped steak won’t get a freezer burn for 3-6 months. After that it’s risky to leave your steak freezing.

3. Season the Steak

Some people love to use different variations of peppers and wine sometimes, but I always go with the classic salt and black pepper combination, because it helps keep meat’s original juicy flavor.

All while also coming in real smoothly with the combination of salt and pepper. Kosher salt is always a better option than table salt or meat tenderizer powder because it dissolves much faster than a table one.

Make sure to season the steak after searing, because if you don’t, the seasoning won’t stay on the steak for long.

Here’s how to grill frozen steak:

  • We are using a two-zone grilling method. Bring your Pit Boss 700s grill up to heat. A charcoal grill usually needs 10-15 to achieve the right temperature and only 5 minutes for a gas grill
  • Sear your steaks for 5-7 minutes on each side and make sure the temperature doesn’t rise above 90 Fahrenheit.
  • Season your steak. Like we already talked about, the classic method I prefer is salt and black pepper. But you can never go wrong if you throw in a little bit of other peppers as well.
  • Good temperature control is key. Make sure to keep an eye on the cooking process and never allow steak temperature to drop more than 5 Fahrenheit from your desired temperature.

Monitoring your temperature is important because you never want to serve up a steak that’s still frozen or overcooked.

Make sure to check the interior temperature of the steak frequently so you get your steak grilled the way you want it to be. The interior temperature compared to the exterior comes slowly, so feel free to check multiple times.

Another key component of monitoring and controlling the temperature is using direct and indirect heat. Direct heat is the part where the grill is the hottest. Here the temperature can reach up to 2,500 degrees when it flares up.

The indirect heat is away from the flames with a maximum temperature of 300 degrees. The key is to sear the edges with indirect heat and then let cook the middle of the steak in the indirect heat.

4. Serve the Steak

Once the steak is done, it’s time for serving, which is totally up to you.

You can go with a green salad or you can totally throw away anything other than your masterpiece because you don’t want anything to get underway of you tasting the juiciness of the steak you created.

With beverages, you can go with dry red wine or white wine depending on your preference.

Final Thoughts

As ridiculous as it sounded at the start of waking up and imagining how hard it is to cook a frozen steak you did it. From freezing it nicely on a flat surface to getting it done on your preference isn’t a long road as you saw.

It’s actually a straight line. The key in this whole process is to control the temperature during the whole process not to get steak burned, overcooked, or anything like that.

Searing is just as important as controlling the temperature and maintaining the fire. Like I’ve already mentioned, never forget to season the steak after searing so you get the flavor that all steak lovers want.

Last but not least, the doneness of your steak is up to you. Statistically 60% of the people in the whole world order medium well-done steak in restaurants.

Sometimes they know that they prefer this doneness, sometimes they just hear the word medium and go with it as a safe choice.

Leave a Comment