Seasoning a frozen steak? Defrosting a steak too quickly? Too slowly? Keep watching to find
out what the biggest mistakes everyone makes with frozen steaks are, and what to do instead!
If you freeze top-quality steaks, chances are they're going to change color from a bright,
appetizing red to a gray or brown color ... and that's okay. While studies have shown that
discoloration is off-putting to consumers, with 15% of beef discounted due to color change alone,
this change is actually perfectly safe. According to Science of Cooking,
when meat is vacuum packed close to the time of processing, oxygen molecules are
pulled away from the surface of the meat, which turns its surface a browner color.
So while discoloration at the retail level contributes to significant food waste and
economic loss, seeing a slightly off color to your frozen meat definitely does not mean
it should be trashed. Indeed, Science of Cooking notes, cutting it open will reveal
that this discoloration has only happened at the surface level — nothing to fear!
Of course, you should never eat meat that's gone off or is spoiled. But this, according
to Mythcrushers, is better recognized not by color, but by texture. In addition to its odor,
meat that has gone off can be recognized by the tacky sheen that forms on the surface.
In this case, of course, you should dispose of the meat without consuming it.
If you grew up watching your mom put frozen food on the counter first thing in the morning so that
it thawed in time for dinner, you may be tempted to treat your steaks the same way. But the truth
is that if your steaks are frozen sous-vide, you don't actually have to defrost them at all.
Sip Bite Go highlights a great method for cooking frozen steaks by first thawing them in a sous vide
bath for 60 minutes. The result is improved texture over defrosting in the fridge or on
the countertop, which is more dangerous and should be avoided, according to the USDA. Plus, it means
you don't have to decide what you're having for dinner before you've even had breakfast.
Cook the Story, meanwhile, notes that you can actually begin cooking your steaks
without defrosting them at all. Simply sear the frozen steaks in very hot oil and then
finish them in the oven. They'll cook all the way through — no defrosting needed.
If you're cooking your steaks right from frozen,
you may find that it changes the normal order of your cooking method. Notably,
it means that you're going to want to season your steaks after you begin cooking them.
Much has been written about the perfect time to season steaks, with some, like Serious Eats,
claiming that the best time is about 40 minutes before cooking, and others, like the Los
Angeles Times, claiming that it's best to season right before cooking — or better yet,
when the steak is already in the pan. But when it comes to cooking a steak from frozen,
you'll want to season after the sear, according to Epicurious.
This, of course, makes sense when you think about it: Seasoning will not adhere to the dry,
hard surface of an unthawed steak. For Epicurious, then,
the best course of action is to sear, then season, then finish your steaks in the oven.
The result will be a perfectly seasoned surface and a tender, wonderfully cooked steak.
"Ignorance is bliss."
In most cases when cooking meat, whether frozen or fresh,
you sear the meat first and finish cooking it at a lower temperature,
in the oven, for example, or in a liquid as for a braise. However, many proponents of
frozen steak prefer the reverse sear method, and it's a great technique to try at home.
For Serious Eats, the reverse sear method affords quite a few advantages over a more
typical steak cooking order. Not only is reverse searing less of a time crunch,
as it affords more flexibility in cooking time, but it paves the way
for not only a browner crust but also a more tender center. And since frozen beef is often
starting out colder in the center, it's the ideal insurance policy for even cooking throughout.
To reverse-sear steak, you first cook it through in the oven,
only searing the crust just before serving. It takes a bit longer than
more traditional cooking methods, but you'll soon see it's worth it.
If you do decide to defrost your frozen steak and cook it in a more traditional way,
there's no problem at all ... except that if you defrost it too quickly, you run the risk of
having negative effects on the texture of your steak, or even making it dangerous to consume.
There are loads of different ways to defrost meat, from the countertop to the microwave to a sink
full of hot water. But not all of these methods are advisable. The USDA recommends thawing meat
in the fridge whenever possible, as this method is the best from a food safety perspective.
Of course, thawing meat in the fridge is also the slowest method of defrosting: According to Steak
School, depending on the size of your piece of meat, it could take a full day or more to
defrost safely in the fridge. But it's worth it to reduce the risk of bacterial contamination.
In a pinch, you can also defrost in cold water, which will reduce the thawing time considerably
to a few hours. The USDA notes, however, that this method carries a higher risk of bacterial
contamination, and it is quite a bit more hands-on. Best to plan ahead and use the fridge.
We all know how it goes: You had your eye on a lovely steak for dinner, but something else
came up, and now you're stuck with a defrosted piece of meat you've got to eat fast. Or do you?
Myths of the health hazards of refreezing beef have been greatly exaggerated ... but if you do
want to refreeze previously frozen meat, there are a few safety protocols to follow to reduce
the risk of food-borne illness. According to Kansas City Steaks, it's safe to refreeze steak,
and, for that matter, other meat, if it has been defrosted at fridge temperature
and has never reached room temperature, or, at least, not for more than two hours.
The USDA adds that while there may be moisture loss when refreezing previously frozen meat,
meaning a drier steak when you finally do dig in,
from a food safety perspective, it is indeed fine to refreeze previously
frozen food — whether still raw or cooked — if the food was thawed in the fridge.
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