"Searing helps to create depth of flavor in steaks. Flavor comes from the Maillard reaction, when high heat creates browning and caramelization of sorts that gives the steak a tasty crust. The reason I like doing it at the beginning is because leaving it to the end can be problematic if you have in any way cooked your steak a bit over what you intended."
"Having worked in professional kitchens, I was surprised at just how good the result can be when you cook steak frozen. In fact, some argue that cooking frozen steak is better than defrosting it, as it's less likely you'll overcook it."
Cooking steak directly from frozen is a practical solution for busy weeknights and can yield delicious results comparable to or better than defrosted steak. The key to success involves starting with a sear to develop flavor through the Maillard reaction, which creates browning and caramelization for a tasty crust. Searing at the beginning of cooking is particularly important for frozen steaks because it establishes flavor depth before the meat fully cooks. This approach also reduces the risk of overcooking, as attempting to sear at the end of cooking can further overcook already-cooked meat. Proper seasoning, adequate fat, and achieving the correct doneness level are essential components of the technique.
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