— -- Defrosting meat has long been the first step after taking it from the freezer, but a food scientist at Cook’s Illustrated has found a better way.
Not only can you cook a frozen steak without thawing it, but it tastes better that way, according to the food magazine.
Putting science to work, the editors discovered that frozen steak doesn't have the dreaded grey band and retains more moisture during cooking.
First, the editors froze steak on a parchment-lined baking sheet before wrapping it in plastic wrap and storing it in a Ziploc bag to avoid freezer burn.
Next, they browned the steaks in oil for 90 seconds on each side, followed by sticking them into a 275-degrees-Fahrenheit oven until the internal temperature reached 125 degrees Fahrenheit.
The frozen steak took almost twice as long to cook as a thawed one, but resulted in a juicier piece of meat, with a pinker center without grey bands.
The trick also works on a grill.