Grilling A Steak from Frozen Experiment

See what happens when you grill a steak from frozen. This wasn't what I was expecting at all from a frozen steak. We'll also explain the science behind it. Let us know if you'd like to see more of these experiment videos in the comments below.
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[@mailtoray]

More than 30 years ago, I worked in a Chinese restaurant the master chef always threw a few pieces of frozen steaks to the Chinese roast pork BBQ oven for kitchen workers as dinner. The results were better than the most famous steak houses.

[@JGunit]

I like a little steak with my salt too

[@RaiderPowerTTU]

I remember way back when my wife and I first got married, we had one of those trucks run by the house that sells steaks, chicken, etc. We decided to buy some stuff and the guy that sold us the meat told us the best way to grill the steaks was from frozen, which I indeed did try. As I recall, it did really come out good, but that was back in the day when I did not know jack about grilling, and certainly did not have an appreciation for steak cooked to medium rare. Never tried from frozen again. May have to do so some time.

[@BBQandBottles]

I wish those kinds of trucks came through my neighborhood. Maybe one day! Thanks for tuning in Jeff!

[@WeekendWarriorBBQ]

That was crazy. Perfect medium rare. Love the editing too. Good job.

[@BBQandBottles]

Thanks! Appreciate the kind words my man.

[@CookingWithCJ]

Very interesting way to cook a steak. Never would have thought to take a steak from freezer to grill. Good stuff brother!

[@BBQandBottles]

Thanks CJ! I was pretty surprised about the cook too. I think I'm going to do more of these experiment videos to compare and contrast different cooking methods.

[@donaldduke2233]

MEDIUM RARE ? ? ? Kinda looks like Rare Rare to me. But it still looks great !

[@TheNothingChanneI]

Meat doneness is based off of temperature not looks

[@Z04RD]

@@TheNothingChanneI You're right, it depends on the heat, but have you seen any thermometer around? I did not. And yet you can see if the meat remained a bit too rare. This did. Even considering that frozen steaks will have the least grey area under the crust and will have much much more pink, but this is simply rare not medium rare. A few more minutes and it would be medium rare, but those who like it rare (like me) it is not a bad thing. :D

[@TheWanderingCooke]

@@Z04RD See at 4:00

[@freightmanusa]

Damn dude my blood pressure just shot up 50 points just watchin you put all that salt onto that steak

[@TurkeyCreekjackjohnson_]

Welcome to flavor town

[@nightynightshade]

Me too wth!

[@MikeMike-pm9sh]

Just tried it it certainly works, if for whatever reason that's your best option given whatever circumstances. Reverse sear is still my personal preference

[@Sola_Scriptura_1.618]

I have never been a fan from cooking steak from frozen, but this technique looks worth trying. It can't possibly be worse. Thanks for the great video, and I appreciate the lesson! Happy grilling, everyone!

[@gilbertgrape1092]

Dead cold rare....

[@harrywilson945]

It's really an amazing technique ....works stove top too with some adjustments.......Only thing I do is melt some butter with smashed garlic and maybe rosemary and squish of lemon as the final 'sauce' to serve. it might take a bit longer on the grill, but there's zero prep time.

[@doctorj7112]

I tried it once and it was the best steak I’ve had.

[@truthbknown4957]

Looking forward to trying it.

[@mordechaigeller8635]

Tried it and it was the best steak I ever had👌👌

[@chuckmiller3469]

I especially liked the "recap" at the end. Nice job!

[@victoews6842]

Sitting on a cutting board for 10 minutes, the steak has got to be almost room temperature by the time you eat. Not my idea of eating a steak but it sure looks delicious.

[@76jamest12]

Nope. A steak doesnt stop cooking after it's removed from the grill. When rested a steak temp will raise an additional 10 degrees

[@SheCooks]

Wow very interesting cooking method.

[@BBQandBottles]

Thanks! It can get you out of a pinch if you forgot to thaw your steaks before dinner. It happens to the best of us.

[@jimwilliams5788]

my question is, when the interior is left that "cool", the collagen in the fat isn't having time to break down and many cuts of prime have excessive marbling for flavor

[@nsxcommunications256]

Thats not a question buddy

[@jimwilliams5788]

@@nsxcommunications256 won't be as tender I wouldn't think - I take mine off at 135 degrees

[@DesertRidgeline]

I like my steak medium rare but to be honest, to me this looks a little more towards the rare side than medium rare. I'd certainly still eat it as it looks good. I'm doing this tonight, my BBQ is on high to get up to 700 and the steaks are near frozen (been out of the freezer for about 20 minutes so I'll check them for temp a bit earlier than 15 minutes).

[@BBQandBottles]

Let me know how they turn out!

[@DesertRidgeline]

@@BBQandBottles To be honest and not to tout my own horn but they turned out awesome and I'm a terrible cook. I think your timing is what helped me the most. Normally I put thawed steaks on the BBQ and flip it once and they're either too rare or too overdone I rarely get them right. This time I did 90 seconds on 3 of the flips for the grill marks and 2 minutes on one of the flips because I got busy in the kitchen doing something else) and then 10 minutes over to the side of the BBQ and they were just a bit pink in the center like we like it, but best of all they were more tender than any other New York steak I've cooked over my lifetime. The only thing I need to work on is the flare ups. One of the steaks was sightly charred, which fortunately I don't mind, I rather like that flavor on the edge fat. In the future I'll be keeping more Steaks in the freezer so when I forget to defrost chicken or pork I have a goto for a nice dinner.

[@henryg6942]

Worked perfectly thanks

[@krislong9338]

going to try this with a frozen ribeye now. I did half a huge frozen ribeye yesterday and it worked out well, but I smoked it for a while first. I think I'm still going to give it a little smoke, and maybe dry brine it briefly before cooking but I want to go for similar results. Grey is never what I'm shooting for in a steak.

[@geraldsahd3413]

Starting steak at room temperature is big myth. Another myth to break, do not continually turn steaks.

[@supernoobsmith5718]

Been cooking perfect steak AND chicken breasts for years from frozen. In the broiler on a preheated iron pan. Just have to know the distances for your cuts, and oven/pan setup. The chicken gets fully sealed and locks in everything. Finishes during the wait.

[@harryhthenorwegian476]

Me too have done this many times and it works perfectly....

[@thequackpackattack9250]

So the other half of the bbq is off?

[@r.a.8407]

Theres no grey cause thats a raw steak lol

[@arrestingbard]

Are you stupid that’s perfect medium rare

[@kenyoung4881]

Wonder if you combine it with your other method... dry brine for 2 days, then freeze it. Wonder if you tried that, how it would be?

[@BBQandBottles]

Good question. Maybe we’ll try that experiment sometime soon.

[@whoyoukidding1]

Cool experiment. Good to know you can cook a frozen steak when time is tight. It looked cooked evenly throughout the meat, but I thought it looked it bit more rare than medium rare. Just my personal observation, but it still looked like some good eats!

[@BBQandBottles]

It might have been the lighting, but just grill it to your desired temp so you get the doneness that you're looking for! Thanks for joining the channel.

[@petrolo72]

What temperature should you go with on the inside of the steak if you want it to be medium finish?

[@donnazieminski7013]

If you let the steak sit for 10 minutes, isn't it cold when you eat it?

[@centralcalifornia6527]

Yeah but they say let it rest so the juices don't run out the steak stupid if u ask me I like hot steak in a corn tortilla

[@donnazieminski7013]

@@centralcalifornia6527 Hot steaks still have juice, lol

[@RayMacksKitchenandGrill]

I need to try this experiment.

[@BBQandBottles]

It turned out way better than I expected frankly. I had low expectations going into this

[@djc6323]

Hey Ray Im on your channel all the time

[@danofiremano]

Looks delicious, now I need to try this!

[@spacewizard69]

good job steak looks awesome

[@bernirajotte1118]

grilling from frozen also makes easy to get the steak Blue rare. FYI bin doing that way for years.

[@jamesschrimshire5833]

The indirect heat is very confusing. Do you turn down the cooking side to low and move the steaks to the other side which has never been turned on?

[@BBQandBottles]

That’s right James. No heat on the side you put your steak on with the burner opposite your steaks providing the heat.

[@jont39]

Is it just me or did the cow walk off the chopping board.

[@BBQandBottles]

Yep - just you.

[@bryantoolsee]

It does look a lil rare

[@eduardoa366]

Put more salt 😂

[@wangshuokevin]

A bit too rare for my taste but I always grill my steaks frozen

[@janem3575]

Makes me wish I didn't rent in an apartment so i can grill. i tried frozen steak in a pan. BAD idea. it splattered so badly and almost blinded me!

[@doomshallot4203]

newbie grill question: do I only need to turn on the searing station on my grill to reach the 700 degrees? And after I'm ready for indirect heat, do I just leave the searing station on, or do i turn on the opposite grill burners? What's the exactly steps I should do to cook the steak like he did in the video? Thanks!

[@BBQandBottles]

I’d only use the seat station for the initial sear. Then turn it off and turn on the opposite burner.

[@doomshallot4203]

@@BBQandBottles thank you!! i'll try this :)

[@70dwg]

"How to defrost a frozen steak with your grill"

[@Splagnate]

So out of curiosity, is it better to put pepper on first or salt?

[@BBQandBottles]

I’d put the pepper on after it’s cooked so it doesn’t burn.

[@fuck8301]

Boy you salted the shit out that steak

[@SalomeLuna69]

First few pieces looked medium raw😂 the fat hadn’t really rendered. Still looked marbled but thank you for this video. I was about to put a frozen steak on my grill but I think I’ll wait a bit and thaw it out first.

[@LajosPosada]

Thank you so much! Just tried and was the best steaks I’ve ever made. Really appreciate!

[@ragayclark]

nice watch.

[@goanermd9563]

Awesome medium rare!

[@ThePHILALLENSHOW]

You need better seasoning than that plus it's not cooked enough I grill steaks all the time. I would just put the frozen steak in the fridge and cook it the next day it would taste better

[@Birdylockso]

I have looked at many videos on KZbin that compare grilling/frying a frozen steak vs. refrigerated one. In most cases, the frozen steak tasted better. It was a surprising result for most experimenters as well. So, you should give that a try, before judging it. Also, most people, me included, prefer the simple seasoning like black pepper and salt to reveal the true flavor of a steak. It's really just a personal taste.

[@bld9696]

I think I heard it moo.

[@cookingwithwebby]

Looks delicious very nice

[@BBQandBottles]

Thanks!!!

[@marcanthony7020]

That was A LOT of salt 😂

[@LassesFoodAndBarbecue]

Very interesting. Perfect result :)

[@BBQandBottles]

Yeah, it's not what I was expecting at all. Good to know if you ever forget to take the steaks out of the freezer before dinner... never done that before 😳

[@BBQandBottles]

Urban myth 😀

[@Daniel-yd7mx]

The color is okay but you are sawing through it, not tender

[@dnr733]

The whole resting thing I understand. But doesn’t it get cool sitting there for 10 minutes?

[@jonathanrice6338]

No way I would eat it. That steak was still mooing. Not even close to being done.

[@oakraider80]

You want some steak with your salt?

[@Pjiggy]

If that's medium rare then what's rare?? Still mooing?!

[@cooket12]

Medium rare?? That’s raw! Lol.

[@163082rock]

You said 90 seconds each side but I watched you flip it 4 times.... super confused

[@BBQandBottles]

Tanks for asking/clarifying. You should have it down for 90 seconds, then rotate it 90 degrees (so you get the grill marks) and let it go for another 90 degrees, then flip the steak and let it go for 90 second, then rotate it 90 degrees and let it go for a final 90 seconds. Make sense?

[@163082rock]

BBQ and Bottles yessir I eventually deducted that that’s what you meant and mine turned out just as good as yours! Thanks!

[@petrolo72]

BBQ and Bottles so a total of 180 seconds on one side before flipping it to the other side. ?

[@BBQandBottles]

That’s right @Petrol O

[@avacadehunter]

This is sooo terrible..., are you making jerky on your gas grill?

[@wilsonstrickland4888]

That’s raw bra

[@user-cu7qn8qb9g]

Привет, очень понравился Ваш канал! Классные рецепты! Давайте дружить!

[@thedude3189]

Pro shit bro

[@gilbertgrape1092]

Looks raw a fvck...

[@erakkar7471]

What’s the stupid smoke at the bottom of the screen??

[@mh-ve9nv]

cold rare

[@coreyjohnson3046]

Nope. Not done enough for me...

[@msalazar89]

Prefer my steak at 135 degrees

[@jonasdmver2784]

Medium RAW 😆

[@highnrising]

You can definitely grill a great steak from frozen if you do it right. The question for most people is "Am I more likely to mess it up if I start with a steak that's frozen or one that's at around room temperature?"

[@varickrobinson6980]

😋😋😋

[@bstchange]

Its raw .. even the fat still snow white

[@GeneralEnlisted]

day-yumm

[@TheTrangBin]

Great experience! But how about the fat? That part still looks white

[@hakanhaticesalih2181]

Its fucking raw

[@Blublod]

That shit be raw!

[@fuck8301]

Eewwwwwwww you need to lay those Slabs on the grill a little more not even the Chinese Eat they steak like that

[@petrolo72]

They don’t even cook their bats that long. 🦇 👲 🦠

[@bitchybitch9517]

THE MEAT IS STILL RAW! ANOTHER THING: the internal temperature of cooked meat should be at least 165°F. for 15 minutes, before eating, otherwise you risk getting a bacteria like a form of food poisoning, salmonella, and in this case- tomaine poisoning. That was so raw that it's unappetizing to a normal person, next time show yourself eating raw sausage or a raw chicken drumstick! 😫

[@BBQandBottles]

You are sorely mistaken my friend. If you sear a steak past 135F you’re going to be enjoying a nice piece of shoe leather.

[@michaelh8221]

@@BBQandBottles You didn't address the persons point. It was about food safety, not how it tastes. That said, if the meat is properly stored then 135F should be just fine. I would not eat a steak that has been at 165F for 15 minutes. But that's my personal opinon. The FDA specifies 135F with a 3 minute rest.

[@bernirajotte1118]

165F would be well pasted well done or over cooked . I thinking steak Tartare not something you would enjoy.

[@rubengaleano9180]

165F is for ground beef you fool!!... You should not comment anymore!

[@redsciurus]

Username

[@bitchybitch9517]

Why are you trying to mislead people to think that that's safe to eat? Those vacuum packed steaks are also meat remnants from butcheries, glued together with meat glue or Agar-Agar. So it looks like you have a real piece of steak, but it's scraps and bits of meat tissue chemically stuck together and named as a steak. It is the same stuff that dog treats and canned dog food is made from, just labeled as human food. No one should ever eat under cooked meat as you say to do in this video -SHAME ON YOU!!!

[@BBQandBottles]

Umm... this was a USDA Prime NY Strip that we had sent to us from a reputable online butcher. Just look at the marbling in that steak! This is about as far away from meat tissue scraps chemically stuck together as it gets.

[@jimwilliams5788]

go eat a plant, as you don't know sh*t about beef...

[@petrolo72]

@bitchy bitch That’s not true, Chinese eat raw bats and dogs and they’re fine. 🦇👲🐕

[@rubengaleano9180]

You forgot to say that the earth is flat as well!... Please stop using the internet.