Listed below are some efficient tricks to follow when grilling frozen steak:
Freeze your steak properly
While you may have a juicier and more tender steak when grilled frozen, the way you freeze it contributes to the general quality of the completed product. When buying your steak, make sure to go for the flattest ones. Then freeze them on a completely flat surface sealed in a re-sealable plastic bag with all the air squeezed out for it to be cooked evenly on the grill.
Go for thick-cut meat
Thin-lower steaks resembling flank or skirt will not be really helpful 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’s at the least 1 half of inches thick.
Use the 2-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 opposite for the low, indirect heat. Each zone is important to achieve a wonderfully grilled steak.
Cook it proper
Cook frozen steak for 10 to fifteen minutes on the hotter zone till seared and caramelized. Flip to sear the other side then season each sides with salt and pepper. Seasoning frozen meat is hard to do, so it’s higher to add the flavour 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. Enable it to relaxation a minimum of 5 minutes to evenly distribute the juices.
Check the temperature
It is important to use an instant-read thermometer to monitor the temperature of your steak. Grill it to its pull temperature (5 minutes shy of its closing temperature) as it will increase because the meat rests after cooking.
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