Here are some efficient tricks to observe when grilling frozen steak:
Freeze your steak properly
While you may have a juicier and more tender steak when grilled frozen, how you freeze it contributes to the general quality of the completed product. When buying your steak, make certain to go for the flattest ones. Then freeze them on a very 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 equivalent to flank or skirt aren’t recommended to be cooked frozen because the interiors cook earlier than the outside does. Go for thicker cuts like T-bone, porterhouse or rib-eye. Consultants advocate using meat that is at least 1 1/2 inches thick.
Use the two-zone grill technique
When grilling a frozen meat, set up your grill to a -zone fire – one can be for the high, direct heat and the opposite for the low, indirect heat. Each zone is necessary to achieve a perfectly grilled steak.
Cook it right
Cook frozen steak for 10 to 15 minutes on the warmer zone till seared and caramelized. Flip to sear the opposite side then season each sides with salt and pepper. Seasoning frozen meat is hard to do, so it’s higher 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 15 minutes more. Enable it to relaxation at the very least 5 minutes to evenly distribute the juices.
Check the temperature
It is important to use an prompt-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 as the meat rests after cooking.
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