Cooking a steak straight from frozen allows for an aggressive, even sear that keeps the outside crisp and charred, while the interior remains tender and rare.
Freezing can prevent that outcome: the gray, chewy, well-done layer that develops when heat penetrates the steak just enough to cook part of its interior.
It takes longer to cook a steak from frozen, so using an internal thermometer ensures you don’t serve an icy steak while ensuring doneness.
Pat the steak dry and season generously before searing it in a hot pan lined with oil, then finish cooking in a preheated oven.
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