Are you looking for an easy to follow guide on grilling frozen steak?
Then you’re in the right place!
In this TheGrillingDad.com guide, you’ll learn:
- What you need to grill the steak
- Time and temp of steak
- How to cook frozen steak on the grill (step by step)
- And more!
What if, right before dinner on a lazy Saturday night, your partner says she’s craving that grilled meat you cook so well?
Or what if your friends suddenly come over at the last minute for barbecue night?
In both scenarios, you probably don’t have enough time to go to the store for fresh meat or defrost those porterhouses you have in the freezer.
More and more chefs nowadays are also recommending cooking frozen steak and you might actually find yourself preferring this method.
After all, frozen steak has less chance to overcook.
For these situations, the key to cooking something frozen is knowing the right temperatures and the right methods to do it right.
Here’s an easy, no-fuss, step-by-step instruction on how to cook frozen steak on the grill.
Table of Contents
What You Need To Know About Cooking Frozen Steak On the Grill
- Steak Must Be Frozen Properly
- Choose Thick-Cut Steak
- Use Direct And Indirect Heat
- Track The Temperature
Steak Must Be Frozen Properly
It’s not enough that the steak is simply frozen — there is a correct way of freezing steak so it cooks properly even without thawing.
In order to have the most steak surface area exposed to the grill, freeze them on a completely flat surface like a baking sheet and store them inside a resealable bag.
How long does steak last in the freezer?
A good-quality steak should last about three to six months in an average home freezer if the steak is stored and sealed properly in the freezer.
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Choose Thick-Cut Steak
It probably makes sense to choose thin cut steaks for grilling while frozen, but it’s actually best to use thick-cut steaks like porterhouse, rib-eye, or T-bone if you’re planning on trying this technique.
Thick-cut pork chops will also do the trick. This is because thinner-cut steaks like skirts or flanks will cook quicker and become overdone in the middle before they are well-browned outside.
It’s ideal to choose steaks that are about an inch to an inch-and-a-half in thickness.
Use Direct And Indirect Heat
Set up a two-zone fire on your grill: one side with direct heat, and the other with indirect heat.
The direct heat side of the grill should have temperatures ranging anywhere from 500 to 700 degrees Fahrenheit, and grease flare-ups can reach 2,500 to 3,000 degrees Fahrenheit.
Meanwhile, the indirect heat side of the grill will be at a much more mellow temperature of 300 to 350 degrees Fahrenheit.
You want to sear the steak’s surface on the direct heat area of the grill first and let the middle of the steak cook in the indirect heat area.
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Track The Temperature
You’ll need to accurately read the meat’s temperature while grilling, so it’s best to use an instant-read thermometer.
You definitely don’t want to serve steak still frozen in the middle — or even the opposite, which is tough and overcooked.
Since you’re cooking frozen steak, the interior will reach the desired temperature much more slowly.
Feel free to check the temperature multiple times to achieve the perfect result.
You want the interior of the steak to reach about five degrees shy of its final temperature before taking it out.
The residual warmth will eventually bring the temperature up.
Here is a guideline for pull temperatures for steak, depending on your preferred finish:
- Rare: 115 to 120 F
- Medium rare: 120 to 125 F
- Medium: 130 to 135 F
- Medium well: 140 to 145 F
- Well done: 150 F and up
Supplies You’ll Need For Grilling Frozen Steaks
You’ll need the following:
- 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!
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How To Cook Frozen Steak On the Grill (Step by Step)
- Prepare Your Grill
- Sear The Steak
- Season Your Steak
- Cook The Steak Through
- Use Your Thermometer
- Let It Rest
- Cut and Serve!
My favorite method of grilling steaks is using the “reverse sear” method. That means you cook it low and slow first, then sear it in after.
With frozen steaks, that won’t work.
Here are the 7 simple steps of grilling frozen steak:
Step 1: Prepare Your Grill
Get the fire going in your grill. Just as mentioned above, divide your grill in half: one side for direct heat and the other side for indirect heat.
Make sure that each side has the correct temperature.
Step 2: Sear The Steak
Get your meat from the freezer and place it onto the direct heat side of the grill.
Sear the surface anywhere from five to ten minutes or until the exterior is a nice, caramelly golden color.
Searing it gives the edges a nice, crispy texture.
Keep a watchful eye on your steaks and make sure not to leave them on the open flame for too long.
Step 3: Season Your Steak
No matter how hard you try, seasoning won’t stick to your frozen meat. It’s better to do this step after searing the surface.
Generously season both sides with salt and pepper.
You may also add other spices, but I like sticking to just salt and pepper to let the steak’s natural flavors shine through.
I prefer using kosher salt since it adheres to food better and dissolves more quickly than regular table salt.
A good ratio is 2:1 salt to pepper, but it ultimately depends on your taste.
Step 4: Cook The Steak Through
Once the steak is seared and fully seasoned, move it to the indirect heat side of the grill to continue cooking the inside.
Cook it low and slow for about 15 minutes.
Step 5: Use Your Thermometer
Remove your meat only when it’s reached your desired pull temperature.
Feel free to monitor the temperature multiple times during the cooking process to make sure it’s where it’s supposed to be.
Step 6: Let It Rest
After grilling the frozen steak to your preferred temperature and doneness, take it off the heat, cover it loosely, and let it rest for about five minutes to evenly distribute the juices.
Step 7: Cut and serve!
Grab a sharp knife and carve away. I like serving this with some lightly buttered asparagus and a good quality red wine.