February 17th, 2012

Steak: Frozen With Salt

Well, here is yet another method of cooking steak I have not heard.

Melanie at Lifehacker.com suggests searing a FROZEN steak first, then placing it in the oven at a low temperature for up to an hour (depending upon how well done you prefer it).

Writer Brandon Matzek says of this method: “The contrast of the salty, golden crust and the smooth, buttery center is just pure heaven.”

Hey, that sounds marvelous! Sign me up!

It had never occurred to me to not let a steak thaw before starting the cooking process. This sounds pretty intriguing.

What do you think? Would you try this?

Click here to read all the ins and outs of this steak cooking method and then try it at home!

Photo courtesy of Brandon Matzek of KitchenKonfidence.com.

January 14th, 2010

How Do You Thaw a Steak?

How Do You Thaw a Steak

It’s an age-old question.

Well, it’s as old as refrigeration. And that’s old.

What is the best way to thaw a steak?

There are many schools of thought.

Some, like AlmostLuver over at Help.com, says “Put the package in really warm water…keep it wrapped, though. Also, you can thaw it in the microwave…most microwaves have a defrost setting. 🙂 Good luck!!”

Others, like Sully, say, “The best way to thaw a steak (or any meat) is to put it in the fridge the day before. It will never get warm enough this way for bacteria to start becoming active. They are already in the meat. You want them dormant until cooking. Thats the healthiest way. The worst way is the microwave. If you are needing it thawed quickly, then put it in warm water. Warm means 145 Fahrenheit. As soon as it is thawed, cook it or refrigerate it. Never re-freeze meat! It will sour much quicker if you do.”

I, personally, like to go by the guidelines given by the Kansas City Steak Company.  They say this. . .

Thawing Instructions

Do thaw your meats in the refrigerator, because it enhances the flavor by preserving the natural tenderness. It will take at least 24 hours for steaks and at least 3 days for roasts to thaw depending on the thickness.

Don’t use a microwave or soak your meats in water to hasten thawing. Microwaving and soaking affect the rich flavor and tenderness that make these steaks and roasts so special.

Now that sounds like good advice.

Another good resource is this fabulous article over at ehow.com.  It even has cool vintage photos of an old, old freezer. Awesomeness.

What do you think?

Photo courtesy of ehow.com.