How to Cook Frozen Steak on the Grill (7-Steps)

frozen steak


Do you need instructions for cooking frozen steak that are simple to understand?

If so, you’ve come to the correct spot!

What if your wife tells you she wants the grilled steak you make so expertly just before supper on a quiet Saturday night? What if your friends decide to have a cookout at your house at the last minute?

You probably won’t have enough time in either situation to go to the supermarket and buy fresh meat or to thaw the porterhouses you already have in the freezer.

These days, more and more chefs are increasingly advising cooking frozen beef, and you could even come to love it.

After all, frozen steak has a lower likelihood of overcooking.

Knowing the proper temperatures and techniques to use while cooking frozen food in these circumstances is essential.

Here is a simple, no-fuss, guide on how to cook frozen steak on the grill.


Can you really grill a frozen steak?

Short answer: yes!

Although it will take longer and require some adjustment to your cooking method, it is totally feasible to cook a steak from frozen and still have it come out juicy and tender with a perfectly crisp crust.

Surprisingly, grilling beef straight from the freezer may yield superior results.

The center of the steak is prevented from heating up when the exterior is being seared by the incredibly low temperature of frozen meat.

This increases the likelihood that your steak will be perfectly pink from corner to corner and prevents the dreaded gray band of overdone flesh from forming around the edges of your steak.


What You Need To Know About Cooking Frozen Steak On the Grill

  • Freeze it right

  • Thick steaks

  • Indirect Heat

  • Track The Temperature

1. Freeze It Right

How you freeze your steaks is one factor that really influences how well you grill. Frozen steaks should be placed on a fully flat surface, such as a baking sheet, in order to maximize the amount of surface area that is exposed to the grill grates. 

Alternatively, make sure the frozen steaks you purchase are flat. After that, move them to a freezer bag that can be sealed after pressing out all the air. Of course, frozen steaks are also an option for grilling; just make sure they are completely flat.

2. Thick Steaks

Thick Steaks

It would appear that immediately thawing and cooking meat over high heat would be better suited for thinly sliced meat. The Maillard process needs greater thermal energy (longer time spent near the heat source) due to the meat’s low freezing point. 

For the Maillard process to be most successful, the frozen steaks must be heated to a temperature of around 350 °F (177 °C) from a starting point of approximately 32 °F (0 °C).

Thinner steaks do thaw more rapidly, but by the time the exterior reaches a high enough searing temperature, the interior is thoroughly overdone and dry. Steaks with thick cuts are best.

3. Indirect Heat

two-zone fire

Establishing a two-zone fire on a gas grill enables you to quickly sear the steaks on both sides over high heat. Once the Maillard reaction has finished its magic, the steaks are then moved to the indirect side of the grill, where the heat is lower and can reach the center of the cold meat.

The surface temperature of the grill’s direct heat side will be around 500–700 °F (260–371 °C), with grease flare-ups potentially reaching temperatures of up to 2,500–3,000 °F (1,371–1,649 °C)! About 300–350 °F (149–177 °C) will be maintained on the indirect heat side of the grill, which is much more mild and similar to roasting.

4. Temperature Tracking

Thermapen Mk4

You need Super-Fast® and precise readings when grilling. Alarm thermometers’ leave-in probes are not good since grilling’s high temperatures will harm them.

An instant-read thermometer’s fast readings allow you to swiftly spot-check your steaks without having to keep your fingers too close to the heat for an extended period of time. For grilling, an instant-read thermometer like the Thermapen Mk4 is ideal.


You’ll Need These Ingredients To Grill Frozen Steaks

  • Grill: can be charcoal or gas

  • Charcoal: lump, or briquette

  • If you’re using gas, check the propane and make sure it’s filled

  • An instant-read food thermometer

  • Something to pick up your steak with (a pair of tongs, a two-pronged fork, etc.)

  • Spices for your frozen steak

  • Your frozen steak itself!


How To Cook Frozen Steak On the Grill (Step by Step)

Cook Frozen

Here are the 7 simple steps to grilling frozen steak:

  1. Prepare Your Grill

  2. Sear The Steak

  3. Season Your Steak

  4. Cook The Steak Through

  5. Use Your Thermometer

  6. Let It Rest

  7. Cut and Serve!

1. Prepare your Grill

Light a fire in your grill. Divide your grill in half, as was previously suggested, using one side for direct heat and the other for indirect heat.

Ensure that the temperature is appropriate on either side.

2. Sear The Steak

It’s time to start grilling when you’re ready! 

In order to achieve a decent sear, place your frozen steaks on the grill for 5 to 7 minutes on each side. While doing this, check the interior temperature; it shouldn’t go beyond 90 °F.

3. Season Your Steak

After the steak has been browned on the outside, season it on both sides with salt and pepper. The finest salt to use for seasoning steak is kosher salt, since it sticks better and dissolves more quickly than table salt.

4. Cook The Steak Through

Move the steak to the indirect heat side of the grill once it has been seared and properly seasoned to finish cooking inside.

Cook it for around 15 minutes at a low temperature.

5. Use Your Thermometer

When the meat reaches the temperature you want it to pull at, only remove it.

To ensure that the temperature is correct during the cooking process, feel free to check it frequently.

6. Let It Rest

After grilling the frozen steak to the desired doneness and temperature, remove it from the fire, gently cover it, and let it rest for approximately five minutes to allow the fluids to disperse evenly.

7. Cut and Serve!

Take out your knife and start carving. I enjoy serving this with some asparagus that has been gently buttered and a fine red wine.


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