So, why aren't you supposed to cook a steak straight from frozen?

[Kenneth Kenstar]

I just did that on a skillet.

And honestly I think it was one of the better steaks I've cooked (see microwave topic)

I put oil and water in the skillet and let it cook for a bit and then I threw down a hard as rock steak in there.

I turned it around more than usual and was more on hands with it than normal. I lowered the temperature for a bit and just lit it simmer for awhile.

Turned out great. Medium. Can almost cut it with just a fork.

Gonna do it again later because it's a damn good steak honestly.

[Reoga]

so you "boiled " a stake?

[rodrod]

You answered your own question. Cooking a steak right out of the freezeer means it will likely be tough as fuck, unless you cook it differently, pay more attention, ect. Taking a completly frozen steak and throwing it on the grill means 1. It will take a year to cook 2. It's going to be tough as shit 3. You're probably going to overcook it. I work at a steak and seafood resturaunt so we run into this problem multiple times a day. One we we solve it is by literally dropping our pre-packaged filet's into a pot of boiling water. The plastic is still on, so the fillet is not only thawed out but only slightly cooked. It's actually a lot more tender when done that way imo.

[Arsenal 10]

What is a skillet?

[Ogaden]

I cook my steak with a blowtorch and fire

[Jenne]

I've come to the sad conclusion that I completely and totally suck at cooking steak. 

[Ogaden]

I've come to the sad conclusion that I completely and totally suck at cooking steak. 

The only way to tell if it's cooked right is to poke it with your finger.

[Kenneth Kenstar]

I've come to the sad conclusion that I completely and totally suck at cooking steak. 

I've cooked a second frozen steak today and I swear they turn out better than when I thaw them.

[Jenne]

I've come to the sad conclusion that I completely and totally suck at cooking steak. 

The only way to tell if it's cooked right is to poke it with your finger.

Yeah, I get that part.  But it's more of a temperature control/forgetting I have anything on the grill thing.  I also only attempt it about once a year, I don't get much practice.

[Fake from State Jarm]

when cooking frozen ground beef I've noticed that if you leave the lid on (and they put a lot of water in the mix) it boils and makes it tougher... whereas with the lid off the water evaporates and it cooks in the oil (less tough)

if I had to guess I'd say the softness of the steak is due to flipping repeatedly. I'll have to try it.

One we we solve it is by literally dropping our pre-packaged filet's into a pot of boiling water. The plastic is still on, so the fillet is not only thawed out but only slightly cooked. It's actually a lot more tender when done that way imo.

where do you work? I want to make sure to avoid any chain that boils its meat in plastic.

[Buck Turgidson]

I am a steak cooking fanatic - this is how you cook a steak & do it right every time:

- Never freeze it to start with, but for God's sake defrost first

- take it out of the fridge one hour before cooking (this gets it to room temperature, and makes the steak less 'nervous' at cooking time)

- a dash of salt before cooking on each side of the steak (this preps the surface)

- Cook each side at maximum heat for 2 minutes on each side (preheated grill for craps sake, not a skillet, but a skillet if you must) - this is searing, and locks in the steak's juices.

- then lower temp to medium heat & cook to taste & according to the thickness of the steak

- take the steak out of the pan and let it sit for 2 minutes before sinking into it - this stabilizes the internal temperature, and the cooking process takes a while to stop after taking it off the grill

- no oil or water, if using a skillet, a touch of butter to grease the pan

If cooking from frozen, the low temp is the key, especially at the beginning, and the water is not a bad idea as it helps to transmit the heat.  The thing is to defrost the steak first, then cook, so basically, do the opposite of the above instructions - the core will be frozen through much of the cooking, so you can only really sear the outside at the end.  The main problem with cooking from frozen is that no matter how you slice it, you will drain the steak's juice before you get to the searing, which makes for a comparatively dry steak.

Also, make sure it's dead first or you run the risk of injury.