Radio Q+A: Can you cook a steak from frozen?

A Milk Street Radio listener asked whether the viral social media trend of cooking steaks straight from the freezer really works, and if it's easier than thawing first.

We tested multiple methods on 1-inch strip and ribeye steaks: baking at 450°F then searing, baking at 250°F then searing, and searing then finishing in the oven. For comparison, we also cooked fresh steaks and frozen steaks that were quickly thawed under running water.

The Results

Fresh steaks consistently outperformed frozen ones. Among frozen methods, high-heat baking (450°F) produced the worst results—gray edges, inconsistent doneness, and 50-minute cook times versus 20 minutes for fresh steaks.

The best frozen technique was baking at 250°F then searing, which yielded tender meat with a pleasant crust, though it required 1¼ hours and the interior grayed once sliced.

The Problem with Frozen

Frozen steaks presented consistent challenges: salt couldn't penetrate the surface and either bounced off or created unpleasantly salty crusts. The fat remained chunky and solid rather than melting into tender richness.

The Winner

Steaks thawed under running water for 35 minutes, then cooked fresh, delivered perfect medium-rare results in under an hour—faster than most frozen methods with far superior flavor and texture.