Grilling a Frozen Steak? You read that right. I’m not talking about a steak partially thawed and thrown on the grill. I’m talking about a rock solid, frozen steak put directly onto a 500+ degree grill. No, not off to the side to indirect and slow cook until the steak is thawed. I’m talking about throwing that chunk of meat directly onto a melt-your-face hot grill grate. This post is primarily short videos I took for my Instagram account as I felt that pictures wouldn’t do the process justice. That and I figured a whole lot of folks wouldn’t believe me if I only did pictures.
Speaking of my Instagram Account. If you really want to see the crazy stuff I grill on a regular basis (rather than what FB allows through their throttling algorithms) then follow my IG account. I post all kinds of stuff that doesn’t make the website but is still cool to see for any grilling fanatic.
Grilling a Frozen Steak Ingredients:
1 steak, frozen solid
For this I used one of the Certified Angus Beef NY Strip steaks I received recently in the mail:
It’s very important that your frozen steak be as flat as possible. The steak will still eat well if it’s not flat, but the grill marks won’t be as good. So let’s get into this. Here is my steak that is seasoned on both sides with nothing more than some coarse Himalayan sea salt and fresh cracked black pepper and placed directly onto my three burner Char-Broil TRU Infrared grill (that grill makes a MEAN steak):
***Pro Tip ~ Always close the lid after putting the steak on, rotating, and flipping to help thaw the steak out as it is searing***
And here is the steak on the grill to prove it’s the same steak:
Here is the frozen steak, after 4-5 minutes of searing and ready to rotate to get those awesome cross hatch grill marks. This is our first peek underneath:
We’ve been grilling a frozen steak and at this point it’s been seared for 4-5 minutes, rotated 90 degrees and seared for another 4-5 minutes. The times here will vary based on the heat of the grill. Just know that if you normally sear for 2-3 minutes before rotating, this will take a couple more minutes per sear session. Here is that frozen steak being flipped over to show the cross hatch grill marks:
And now the frozen steak has been flipped and seared again for 4-5 minutes, rotated and seared for another 4-5 minutes and the now we’re going to take it off the grill to let it rest:
I like a rare steak. Should you want it more done, place the steak on an upper rack or on the side of the grill with no direct heat and close the lid for 4-6 minutes, depending on the size of the steak and heat of the grill, to achieve a medium rare steak. Another 4-6 minutes on the grill, but not over direct heat, and the steak will be medium. Another 4-6 for medium well. You get the idea.
How do you know the doneness of the steak without slicing into it? Simply put, slicing into it before the resting will result in a dry steak, particularly if sliced on the grill. Here’s how to tell a steak is done without slicing into it – the Thumb Test.
I let that steak rest for 2-3 minutes so the juices, in an excited steak from the heat, have a chance to calm down and redistribute throughout the formerly frozen steak. And now I’m going to slice into that glorious piece of Certified Angus Beef:
Here’s a still of the formerly frozen steak sliced:
And here’s a shot of just one bite:
Invariably, if you’ve read this far, you’re asking whether aloud or in your head, “But how was it?” I’ll tell you how it was. The meat is cooked more evenly throughout the inside with this process. Did I mention the steak is juicier than a thawed steak. No, the middle is not frozen or cold. It’s not tough or chewy. It’s as tender as any great steak should be. It eats just like a regular steak, but a little better, particularly since I didn’t have to take the time to wait for it to thaw before slapping that frozen steak on the grill. I cook most of my steaks this way now. Give it a try. Everyone who has tells me that it’s a home run, so grab a bat and step up to the plate. Here comes a fat pitch to knock out of the ball park. I showed you exactly how to do it. All you have to do is swing the bat!
As always, if you have any questions, leave them below or send me an email
- 1 Frozen Steak
- Start grill and let it get above 500 degrees
- Salt steak
- Pepper steak
- Place steak on 500+ degree grill and close the lid (close the lid after every step of this process)
- After nice, thick grill marks appear, rotate steak 90 degrees which should take 4-5 minutes depending on the heat of the grill (do not flip, just rotate)
- Once cross hatch grill marks appear (another 4-5 minutes) flip the steak over and repeat on the other side
- Once the steak has cross hatch grill marks on both sides, it's rare and can be served
- Should you want it more done, place the steak on an upper rack or on the side of the grill with no direct heat and close the lid for 4-6 minutes, depending on the size of the steak and heat of the grill, to achieve a medium rare steak.
- Another 4-6 minutes on the grill, but not over direct heat, and the steak will be medium
- Another 4-6 for medium well
- You get the idea
- Remove from the heat, allow to rest for 2-5 minutes depending on the thickness of the steak and slice