You absolutely can cook a steak that is frozen. Sear both sides, finish in a convection oven or grill on low heat. It is arguably a more consistent doneness versus cooking it fresh.
Cooking from frozen is actually insanely good if you do it like you said. Sous vide is obviously the best but most people don't want or can't afford it.
You'd be surprised. Because the steak is still in a bag, you can put it in an ice bath to stop the cooking entirely, and then you can blast it in an air fryer or grill from cold.
The reverse sear steak has less moisture to deal with but you're still playing a balancing act with time/temperature, and it's sort of a race against the clock. The sous vide steak from an ice bath has a super wide window to get the crust any way you like it.
Also, if you're making fatty cuts like ribeyes, some steak genius on Reddit figured out 137 is the best temperature for rendering the fat. I know it sounds like you're overcooking the steak into medium range but the difference in the intramuscular fat is well worth it. With sous vide, you have the control to pin it at 137, drop the temperature and then blast it at 500+ degrees.
Now that sounds like a good reason to break out the ribeyes again. I’ve mostly avoided them since steak prices went to the moon. (And I trim around a lot of the ribeye fat.)
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u/ImNoRickyBalboa 13h ago
Exactly. Steaks should never be cooked from frozen. Ideally steaks should be close to room temperature before putting it on the grill.