Listed below are some effective tricks to comply with when grilling frozen steak:
Freeze your steak properly
While you’ll have a juicier and more tender steak when grilled frozen, how you freeze it contributes to the overall quality of the finished product. When buying your steak, make certain to go for the flattest ones. Then freeze them on a completely flat surface sealed in a re-sealable plastic bag with all of the air squeezed out for it to be cooked evenly on the grill.
Go for thick-reduce meat
Thin-cut steaks such as flank or skirt aren’t recommended to be cooked frozen because the interiors cook before the exterior does. Go for thicker cuts like T-bone, porterhouse or rib-eye. Consultants suggest using meat that is at the very least 1 half inches thick.
Use the two-zone grill approach
When grilling a frozen meat, set up your grill to a two-zone fire – one can be for the high, direct heat and the other for the low, indirect heat. Each zone is important to achieve a superbly grilled steak.
Cook it right
Cook frozen steak for 10 to 15 minutes on the hotter zone till seared and caramelized. Flip to sear the opposite side then season both sides with salt and pepper. Seasoning frozen meat is hard to do, so it’s better to add the flavor when it is all warmed up. Switch to the cooler zone of the grill and cook to desired doneness, about 10 to fifteen minutes more. Allow it to relaxation at the least 5 minutes to evenly distribute the juices.
Check the temperature
You will need to use an instant-read thermometer to monitor the temperature of your steak. Grill it to its pull temperature (5 minutes shy of its ultimate temperature) as it will improve because the meat rests after cooking.
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