FOOD NEWS
Why It Can Pay Off To Grill Your Steak Directly From The Freezer
By Chase Shustack
Although thawing frozen steak has benefits, skipping that process altogether reduces preparation time while giving the steak a much more interesting texture.
The meat's exterior develops a deep, black char while the inside cooks just enough to stay moist and tender, developing a rosy-pinkish color similar to a rare or medium rare.
When you thaw steak out to room temperature, you bring the steak's interior and exterior to equal temperature, so it will cook at an even speed when placed on the grill.
However, when grilling frozen steak, the exterior is exposed to the heat and begins to cook and char first, while the still-frozen interior cooks at a much slower rate.
By the time the steak's exterior has that black char, the heat has just managed to cook the interior enough to get that rosy rare color.
According to the U.S. Department of Agriculture, frozen meats like beef can be cooked without thawing but must be cooked about one and a half times longer than thawed beef would.
Raw steak can be eaten safely without any adverse side effects, but it must meet certain conditions before it can be consumed, such as proper storage and preparation.