Why I Cook Frozen Steaks…

[@chalky_white]

Guga is losing his mind as we speak.

[@wtdeuce1503]

He's already done it, albeit reverse seared: kzbin.info/www/bejne/fWPMfIithd-HZqM

[@cclementson1986]

Hasn't he already done this experiment for steaks?

[@kenny240]

@@cclementson1986I don’t know if Guga did frozen or not. But he did do an experiment where he let a steak come up to room temp vs straight out of the fridge.

[@TheSolarCobalt]

Guga ain't shit. All his stuff is the same.

[@legendaryjimbob7685]

@@cclementson1986 I think he has, but im like 90% sure he used sous vide for them, which is likely to change the results as its much lower cooking temp

[@user-drawingviper]

“Today we’ll be finding out if you’re crazy or not” I feel like I’m getting called out

[@Reagilias]

Frozen brisket on the lower shelf probably made the smoke much cooler by the time it reached the top shelf where the thawed brisket was at, which may have caused the difference in cook time

[@rogermccaslin5963]

Maybe, but the top of the cooker is usually hotter, at least in my experience. I would think that would negate any "cold" coming off the frozen one.

[@NaftaliTheFoodie]

Zero spin on either pepper grinder. Cmon Max you know better than that

[@Wulfgrym]

Frozen is where sous-vide shines. Also, reverse sear for steaks. Bring a frozen one up at 250•, rest for 7min, then sear.

[@makazolem]

Agreed, i often sous vide frozen chicken breasts and meat

[@makazolem]

Agreed, i often sous vide frozen chicken breasts and meat

[@LeStervayy]

2:57 Now we NEED to see Max do the Flick with that Grinder

[@johnyliltoe]

I've cooked frozen chicken before and in my opinion it turned out better; however, that was in an air frier. The longer, high temp, even cook time I find creates a nice crust while leaving an extremely tender center. There is a method to it though; it's easy to both under or overcook the chicken. Once you find the sweet spot though it's great. Fish I would have been shocked if it had of been good frozen. Can not imagine how that would work. Steak I knew was better frozen due to getting that nice crust. The brisket was a bit surprising, but it makes sense with a long cook time. When the time it takes to thaw on the grill is a small fraction of the entire cook time there's not much reason why it would make much of a difference. One thing to note overall though; the process of freezing meat is actually the more damaging process as the ice crystals will start to puncture the cells of the meat. As such, it's not the reheating process that's going to make a huge difference to how the cells are formed; all that will change is the cook time and, as a result, how evenly it's cooked.

[@_HippieThugg_]

Would flash freezing make a difference?

[@azadarhussain5365]

youtube.com/@azadarhussain5365?si=5NF-AH83hsCj25ir?sub_confirmation=1

[@azadarhussain5365]

​@@_HippieThugg_youtube.com/@azadarhussain5365?si=5NF-AH83hsCj25ir?sub_confirmation=1

[@johnyliltoe]

@@_HippieThugg_ I was mulling over the same question after posting this actually. I assumed that freeze drying would basically eliminate the problem as the water sublimation would prevent the crystals from forming at all; however, at least based on a quick google search, it does seem that the quicker an item is frozen the smaller the ice crystals that are formed. So even if you quickly freeze the food above sublimation temperatures you're still going to preserve the quality better than just sticking it in your standard freezer.

[@osric1730]

@@johnyliltoe Except its not the pointy crystals doing the damage it is the water expansion that ruptures or crushes the cells. This is why freezing something like a beansprout or lettuce turns it into mush whereas items with less water content fare better. No matter how quickly you freeze a beansprout it will be goo when it thaws.

[@SillyGoofyWackyVids]

This man has made me an addict to steak, brisket, and other meats

[@GetRightGB]

No Diddy?

[@gibsonanderson812]

Im addicted to real meat😶‍🌫️

[@enelnotnick3727]

so u gay now?

[@beetl69]

@@enelnotnick3727LMAO

[@redeye1016]

@@beetl69you must be like 11 to find that funny

[@christopherdark4671]

Great vid! I'd like to see a part 2 where the focus is a different cooking method. Braising, boiling in a broth/soup, etc. Basically, where well done in a liquid suspension is the goal. A ground meat cooking in a pan, too.

[@lordallenpatterson5313]

Max your videos never fail to impress. I’m definitely trying the steaks from frozen. Love the jerky too. I’m still eating on the maple bacon, it’s great too.

[@MaxtheMeatGuy]

That means a lot, let me know how it goes and I appreciate the support!

[@difattaa]

@@MaxtheMeatGuy hello fellow max

[@EuzbiStokes]

Commitment and a down-to-earth attitude are truly inspiring. Keep it up.

[@AnAggressiveBean]

🤖

[@TylerMarkey-iz9vk]

🤖

[@Sentryunit582]

🤖

[@Galactic123]

Frozen steak is actually perfect for the air-fryer. Normally air-frying steak tends to dry it out before you get a nice crust on it but for frozen steak it actually comes out perfectly medium rare WITH a nice crust on it, you just have to remember to flip it half way through the cook.

[@lngun]

Going from frozen to the pan is my favorite way to cook super thin steaks. It allows you get a great crust without overcooking the center. A little tricky at first but the results are amazing.

[@aaronzhou05]

Have you seen Guga's vid on fresh vs frozen steak. I was thinking of cooking a frozen steak, but I wouldn't want to waste it. When you cook it from frozen, do you just do a normal sear?

[@nathanhigham2007]

I've been pan frying frozen steak for years. It's better because the crust develops while the inside stays medium rare

[@DamOneMan]

You should try this test with other types of steaks, because if this works we've been wasting time defrosting steaks and dry brinding them

[@iroccata]

I've been cooking frosted steak, chicken, fish for some time. In some cases I get better results with the frozen steaks because you can get even a better crust with high heat at the beginning.

[@lobotomydiff]

how can dry brining be a waste of time lol, frozen steaks just take way longer to cook

[@DamOneMan]

@@lobotomydiff because if it tastes better cooked from Frozen it was a waste of time

[@lobotomydiff]

@@DamOneMan but you should still salt before you freeze it lol

[@redeye1016]

@@DamOneManI don’t think you understand what dry brining is - it’s for flavour. It’s to allow salt to penetrate

[@thunderatsea3843]

"in a pinch" I don't think Briskets would be considered food for "in a pinch." Awesome video as always, and might have to try frozen steak at some point.

[@curtiswiseman3178]

But it would take many more hours to thaw before you cooked it. He put both on the smoker at the same time and the frozen one cooked faster of all things.

[@chipford1945]

The phrase "Fish Ice Cream" should never be spoken aloud

[@chalky_white]

😂 💯

[@Zethyz]

Guga just dying in the background😂

[@jesusmiguelgonzalesrivaden2146]

Hi Max+Soph+Kyle & the wonderful Dorito hue'd Mr. T. I want to congratulate you guys in your 6 million subs at this current time. It's so incredible watching you guys grow into a powerhouse in the KZbin landscape. You guys deserve that and more. To think you were my little escape from the madness during the pandemic, I remember the first video...and I thought "Huh this channel only has less than 12,000 subs...I always believed that the delivery of the content surely warranted s much larger audience. Comedy does sell after all. And I have tried to promote your content to so many I know and have met. 😅. You guys seriously should do a *Q&A* soon to celebrate this milestone. I shall support from the southern hemisphere, although you could just pretend I'm back in Garden State.

[@najhass1036]

Perfect addition with the two testers. Loved the blind taste test!! Reminds me of the old guga format. More of this please

[@valdimer11]

People seem to forget, you CAN cook meat from frozen and, depending on cooking method, you can achieve similar results to the frozen counterparts. The two reasons you typically don't though is A. You get a better consistent finished product, frozen cuts can become a bit unpredictable because of inconsistent heat distribution during the cooking process. B. Larger cuts of meat have the possibility of growing bacteria because of how the heating process can leave a center section of meat at the danger zone of temperature for longer, raising the risk of bacteria growing within this zone. It's not a huge risk, mind you.

[@Deja117]

As a home chef who regularly cooks frozen meat (mainly beef and chicken). I usually chuck a little water in a pan for it to thaw for beef, covered with the lid at a very low heat. For chicken, I let it thaw in water for 10 minutes or so, then let it sit 10-20 minutes, and cook as I please. I think gently thawing it in some warm water then letting it sit is the way to go to be honest. You should try it. :)

[@Gundumb_guy]

MAX, I saw this video earlier today, remembered I had a frozen prime grade ribeye (left over from a big multipack from Sam’s which is an amazing value!) and I decided I would go for it! I’m happy to say it worked out but damn did it take a long time!😂 I’m used to cooking steaks for just a couple minutes on each side so this seemed fully illegal. I decided to do butter, garlic, thyme, and shallots towards the end but I honestly think I probably put them in a little too early. Idk if it’s better than normal but it’s pretty damn good and WAY better than I thought it was going to be after I was 2 minutes in, not gonna lie. 😂

[@TheTrueJBru]

I cooked a frozen steak last night, and the trick I tried was thawing/par-cooking it in a low oven until the center came to temp, then searing it in the pan to doneness. It worked, and I might try it with some chicken legs or pork chops next week.

[@MrReman2u]

When I buy steaks, I will typically dry brine it over night with just salt and a little MSG; the next day, I will season them and let it sit in the fridge for 2 to 4 hours, then vacuum seal the steaks and put them in the freezer. When I feel like a steak, I just fire up the smoker and toss them on the grill frozen. I'll smoke them until it reaches the desired temp then sear the meat. During the resting period I top them with some garlic butter and it is an amazing steak each and every time! I can't even tell the difference between that and a non-frozen steak! I have been doing that for years.

[@herzogsbuick]

since you said halibut, and the footage was a salmon, when you talk about salmon, you have to show footage of catching halibut. also cheers for coming up, hope you got to catch some live music, our scene is amazing

[@christophercraig5240]

Actually Max, I'm sure you've probably heard of this, but Guga's experiment didn't quite go that well 6 years ago, so I'd like to see you try a Cryo-Fried Steak! If you want some really good information on this, check out Adam Savage's Tested channel's video on cryo-fried steak. They interview some very knowledgeable people in a very complex kitchen. You only need a few things for this, although. Liquid NO2, deep fryer, NO2 safe container for dipping the steak, a spider, and a steak. They don't mention this part, but if you want to add flavor to it, use some hot compound/infused butter or fat and dry to brush the top, then season with salt and pepper. Oh and don't skip the fries, watch the whole thing. Lol.

[@toranimations8203]

Max is really crossing the laws of Steaktropolis lately 💀

[@WoodJammer]

I highly recommend freezing steaks that are less than 1 inch thick if you want a delicious crust without over cooking. I use charcoal sparingly piled up touching the grate for maximum heat plus an area with no charcoal in case they need indirect heat to finish cooking once the sear is achieved.

[@HENTAICOMBO]

frozen brisket has more water. with long cooking time those waters turn into steam and distribute heat into the meat. also, water in the meat also a good heat conductor.

[@marchelinaselly3148]

More videos with sophia and kyleeeee pleaseee 🙋🏽‍♀️

[@btreese7]

Another benefit of Sous Vide is being able to put frozen meat in the water and it comes out the same as thawed.

[@btreese7]

I agree. That is why I usually put my steaks on the grill cold and not room temp. Better sear and the inside doesn't over cook.

[@generalpenultimo6502]

"So these steaks look exactly the same so time to get out the blindfolds" 😂

[@Coyes_]

but what about sous vide

[@kwaaaa]

The more I watch these experimental episodes, the more my culinary world is turned upside down, lol.

[@Kirinboi]

Frozen steak. Cold pan, flip often. Usually works tbh.

[@Tanis1960]

I just learned about this channel, and its a lot of fun. Funny thing is I forgot to thaw my steaks out the other day. I looked at them and said lets see what happens, so I tossed them in the skillet. They were great tasting and tender. I'll try this again and see if I get the same results. Great Videos.

[@haydenornelas896]

I’m so glad someone did this. I’ve done that with my steaks a few times and thought I was crazy cause I genuinely thought it was a little better

[@keko2018]

I've also experimented with cooking frozen steaks. In my opnion, it's a good idea when handling a less thick ribeye, or another cut. Allows for time to develop a crust before overcooking the meat.

[@jrob0021]

Interesting.. I’m literally smoking a thawed brisket right now, and I have 2 more briskets sitting in the freezer 🧐

[@piotrnowak5867]

Frozen brisket had way more steam around which accumulated more temperature, thus shorter cooking time :D

[@eldibs]

I cook chicken breast from frozen all the time. Low and slow in cast iron with the lid on until it's done all the way through, then crank up the heat to sear it. It's not perfect, but it's better than not having chicken. Also, I appreciate the proper drill technique - pretending it's a pistol for a bit before actually using it. It's like tongs, you gotta clack them a few times before using them. If you don't do it, everything goes wrong.

[@adambarron4015]

This would also be a fun experiment for different ground meats. I'm about to start a shepherds pie using frozen ground lamb.

[@canuckinsk]

I do this all the time but I adapt the cooking method. Sous vide is the easiest way to go from frozen.

[@stephenzajonc4766]

Sous vide is probably a way to cook more frozen food since it cooks evenly and it’s just a matter of time. The issue next being how to properly season meat that is frozen.

[@jubblebubbles]

Hi max - I know there have been experiments before on whether or not freezing your meat in the first place degrades the quality or not. From what I’ve heard/seen, it’s totally fine to do. My question is this: if you were to freeze, then thaw, then re-freeze your meat, would THAT degrade the quality in any way? say, for example, someone was moving or their power went out etc, and for a short time their meat was thawed before they got the chance to freeze it again, what would the resulting product look like after re-freezing (and rethawing, of course) the meat? And, would this change at all if the freeze-thaw-freeze-thaw process was repeated more times? (aka, frozen and thawed 4-5 times? 6-7 times?) I think this could make for a decent experiment as well as a good educational point for those at home who freeze their own steaks, and a way to raise any awareness about the potential dangers of doing so

[@nashroberts6989]

Video Idea: compare the different smoking methods. Offset vs. pellet vs. charcoal vs. electric

[@chrisyoung9653]

Almost found out the internal temp of Maxs hand.

[@doxx2427]

😂

[@JNeverReady]

I've been watching Max videos for years and I have never had a brisket. These videos make them look so good and I'm afraid they won't live up to my expectations.

[@tmoneysims]

why would you wait years to try brisket. that was your first mistake

[@JNeverReady]

@@tmoneysims cause they're expensive

[@lukemottolese]

I have never had brisket but that looks amazing

[@AndrewDembouski]

It’s godly

[@CanCountToFour]

I like how the tape came off the clock but you’re so chill it doesn’t matter (because it doesn’t) 😅

[@whyamipurple1135]

trying the experiment with chicken is crazy work

[@julianhamby9854]

hey max can you do a video about if different types of wood would make a steak taste different? (for example: applewood, oak wood, birch, etc.)

[@qfactor2]

Sergerant Gillbert's civilian cousin makes a debut...

[@Nguyengrays]

Max is "beefing" with guga at this point. Max will be freeze dried if guga sees this 😂😂

[@JoshuaMartin-n2j]

I recommend using dichan mustard as a binder

[@t0xic661]

this is because the majority of the "juice" is actually the Maillard reaction making you salivate. The tastiness is also almost entirely from the maillard and fat in the steak. (and all foods)

[@Sumawillbeurkitten]

Well in physics cooler stuff does tend to heat up faster then just warm stuff so that might explain the brisket

[@FaheemRashid]

Frozen steak is definitely the way to go. Takes a little longer but it always has a better crust and maintains all its juices. Try the triple seer method. Get a crust then take it off for a bit to rest and do that three times. Perfect doneness with zero gray band and an amazing crust

[@lukevest7819]

Just gonna throw this out there, frozen meats cooked in an air fryer always turn out great for me. I do frozen burgers and chicken all the time, it's tasty

[@eggroll5523]

If it’s frozen your crust might come off and stuff I actually used to just cook the frozen stuff if I forgot to dethaw cause eating out is a lot of money. And what I found was the thin steaks yea you can actually achieve a good cook I did medium heat in my copper pan and just do a minute on each side. But thick stuff never worked for me. Gana watch the full video now but that’s just kinda what I used to do. The biggest difference was the seasoning would come off and the crust would stick to my pan even with oil and stuff. But now I just do room temp steaks.

[@auraliant_t9884]

0:56 "ITS SO FUCKING RAW IT MIGHT AS WELL RUN OFF THIS PLATE" - Rordan Gamsay

[@Mark-oj8wj]

The brisket might have cooked quicker from the reverse of the effect where boiling water freezes quicker than cold water.

[@HarryHarrisonHHarrison]

If you use the reverse sear method, it doesn’t matter! I butcher all my own meat, depending on the cooking method, is how I prepare it

[@CURRYPOWDERR]

AIR FRYING FROZEN MEAT IS THE BEST WAY TRY IT ❤

[@Isoplaysfan99]

After 14 Year everyone can relate to this meat guy

[@TheDreamLeaf]

My prediction: Don't need to thaw if low temperature cooking. Need to thaw if high temperature cooking, as otherwise you'll have a meat whose outer edges are significantly / noticeably more cooked than the core Edit: Not entirely what I expected! Though it may be I didn't consider how thick/thin some of the food items were (the thicker the food is, the more cooked the outer edges would be VS the core when a high temperature cooking methods is employed)

[@peterichards4317]

I wonder if the thawed steak would have had a better crust if you cooked it in its own pan. I imagine putting a frozen steak on the pan will drop the temperature of the pan affecting the crust on the thawed steak.

[@davidtang1920]

Please get the pepper cannon. It's one of the best things I've ever gotten.

[@marktheshark5733]

I did this with frozen chicken. I was starving so I boiled the chicken first then pan fried. It worked out really well and it was juicy

[@Nosceteipsum166]

Ngl, most of the time when I'm in a hurry I throw some frozen chicken thighs in my oven. It always works. Might not be perfect but it's good. I even make either a white wine sauce or a lemon sauce with the juices and fat that come out LOL.

[@-KingBeast-]

The one time i pan seared a frozen filet mignon, i think it was the best steak i ever made. also the only time i ever made a frozen steak cause i usually dont freeze them

[@WaxedMerkin]

Now you have to try seasoning the steak before freezing, and compare it to seasoning after freezing

[@davidbuie3316]

Frozen New York strip cooked in the air fryer ... the cornerstone of the carnivore diet.

[@Ibrasw]

We need a tutorial on how to coock frozen steak

[@Rasta796]

There might be a chance that frozen steak got pan colder, so non frozen is lacking on crust because of that

[@Videos_by_antonis]

Your paper grinder is to "small" for that brisket😂😂😂❤❤❤❤!

[@rogermccaslin5963]

Frozen steak on a charcoal grill. I feel like I gotta try that.

[@sweet44508]

Only meat I cooked frozen is ground beef

[@darryllyle5250]

Maybe I missed it, but did you finish the steak in the oven or fully cook it in the pan?

[@krusher181]

No, I just eat beef when it’s frozen usually.

[@sidlives2672]

I heard that this was banned for smoking competitions. It can create a much larger and more pronounced smoke ring in a piece of meat.

[@MaxtheMeatGuy]

Wow that is interesting!

[@sinjull2256]

When it comes to the fish, do a new test but use roughly the same size. I have not noticed that it is drier if the fish filet is thinner.

[@drjonbear7517]

For that fish, it looks like a different cut of fish? You'd never compare a ribeye with a fillet? Interesting experiment though; I'd be intrigued to know whether freezing makes any difference at all, even when thawed first, I always think any frozen meat is a little sketchy, especially fish.

[@Anglostar]

I'm ravenous by the end of your videos. Sometimes I go to my fridge and weep at the inferior food.

[@idyl8954]

Special guest appearance by Sergeant Gilbert at 3 minutes in.

[@poliviospavlos6512]

i actually learned a trick about this in village when i was on vacation if you put it on watter its gonna be unfrozen in 20 min

[@TheRealPOTUSDavidByrd]

BRO DO NOT DO THAT AGAIN WITH THE TEMP PROBE AND THE STEAK you legit almost caught a stab wound mr max the meat guy

[@dougreeves7092]

Max you used a drill to get the thermometer in the brisket. You could've used a saw to trim that bad boy up too! 😂

[@stonerscravings]

Hell yes. I always have prime NY Strips in the freezer and now I know I’m never just screwed because I didn’t take it out

[@sikariocln8194]

I’m definitely giving the frozen steak a try 👌

[@colbyscott8545]

During the chicken taste test, Sophia said she wouldn't be able to tell a difference if you put them side by side. Then, at 8:47, she specifically recommends not cooking the chicken from frozen. Which one is it?

[@chrisrankin5730]

Were the thawed meats never frozen? or previously frozen, then thawed?

[@hellyabrother27]

I cook stuff from frozen all the time. Fast cooked stuff like steak and burgers doesn’t seem to work as well for me.

[@ostbob4108]

So what exactly is causing the grey ban?

[@ronsimpson143]

would freezer burned meat almost be like dry aged? It would lose moisture just like dry aging.

[@montetanktankkiller700]

It doesn't matter at all whether it's frozen or not. That's why I don't like Gordon Ramsay. It's just physics - it depends on the temperature setting. Even frozen fish will taste the same as fresh fish if the same thickness is chosen, which unfortunately was not done here. The only difference: frozen takes longer, of course. But the time frame to defrost the goods first is total nonsense. Great video.

[@doxx2427]

Definitely going to try the frozen steak...

[@regmiester90]

I would have liked to see ribs done in this concept