How to Cook a Frozen Steak
Cooking a frozen steak is a definite time saver. Kansas State University, however, reports that your steak may lose some of its tenderness, juiciness and flavor when cooked without thawing. Researchers there conducted a study, cooking steaks from frozen and thawed states and rating them on specific criteria. Cook your own frozen steak to determine whether you are satisfied with the quality. You may find the time savings is worth the trade-off.
- Difficulty:
- Moderately Easy
Instructions
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Steaks on the grill
Place your frozen steak farther from the heat than you would place a thawed steak, and broil or grill for 1.5 to 2 times as long. Typically this translates into approximately 3 minutes per side. Cook your steak to an internal temperature of 120 to 125 degrees F for a rare steak, 140 to 145 degrees F for medium-rare, and 155 to 160 degrees F for well done.
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Pan-fry steaks
Pan-fry your frozen steaks if you prefer, using a small amount of oil or nonstick cooking spray. Cook over a medium high heat to the same internal temperatures referenced for grilling and broiling. Use caution when placing the steak into the hot fry-pan. When ice crystals from the steak come into contact with the hot oil, splattering may occur.
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Serving of steak
Eat a 3-oz. serving of beef to boost your vitamins and minerals (see Tips).
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Balance
Balance the nutritional benefits of beef against its saturated fat content. One option is to choose grass-fed cattle, as it is leaner and more flavorful. Before World War II, all beef cattle in the United States were grass-fed.
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Tips & Warnings
Run cool water over the steak to dislodge any stuck-on packaging materials. A 3-oz. serving of steak contains the equivalent amount of zinc as 13 servings of tuna. Zinc improves our immunity systems and helps stave off hunger. That same serving provides as much iron as 3 cups of raw spinach, helping to produce the red blood cells that carry oxygen into body tissues. This single serving of beef also contains the equivalent amount of vitamin B12 as eight chicken breasts. Vitamin B12 enhances the function of our brains and nervous systems. The University of Illinois also reports that beef contains an amino acid, leucine, that helps preserve our lean muscle mass.
Thoroughly wash hands and sanitize all surfaces that come into contact with raw beef.
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- Photo Credit All images are courtesy of Creative Commons
