Frozen Steaks on a Hot Kamado

[Bob Correll]

I've been wanting to do a hot steak cook on my new Pit Boss ceramic.
Didn't have any thawed, so I said the heck with it, I'll cook them from frozen.
A beef tenderloin for Jo, and a Prime sirloin for me.

Fired up the small pieces from the bottom of a bag of Fornetto Quebracho lump, was shooting for 600F, made it to 585F, close enough.



About 3.5 minutes then rotate, 3.5 more and flip, repeat until well seared.
The ball of beef just kind of got rolled around.

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The charcoal worked out well since it had burned down a lot allowing the steaks to finish at a lower temp, plus I moved them to the upper grate.



My sirloin was not my best ever, but very good.
Jo said her tenderloin was excellent (didn't get a shot of it sliced)

This morning's steak, egg, and cheese McBob.



The weather has been rainy and more winter-like than spring-like so I've been doing most of my cooks on the Performer, this was fun for a change of pace.
Thanks for viewing!

 

[Rich G]

Looks like Google Photos isn't working right, Bob.....no pics.

 

[Len Dennis]

Not for me either.

 

[Bob Correll]

Thanks for the heads up, should be fixed via Flickr.
Funny, I tried something different and uploaded from the SD card directly to GP, then did a test pic on an old post, went to Explorer and could see it, but these aren't showing up there.

 

[Bill W San Diego]

I received pics Bob.

 

[Rich G]

Got 'em now, and they look great! I haven't tried a steak cook from frozen......may need to play with that. I did some filets last night as well, but wasn't in a picture taking mood, so you'll have to take my word for it.

R

 

[Timothy F. Lewis]

Never tried that method, might be interesting. I’m about due to do another Tri Tip, any idea how that method might work on one of those?

 

[Bob Correll]

Never tried that method, might be interesting. I’m about due to do another Tri Tip, any idea how that method might work on one of those?

I suppose it would work ok, but be prepared, due to size, for a long cook time indirect after a hot sear.
The problem might be well done on the thinner part for medium rare on the thicker part.

 

[Cliff Bartlett]

Glad to see you're enjoying your new Kamado Bob. Hmmm a new nickname there? Looks delicious. Both plates make me hungry!

 

[Timothy F. Lewis]

Thanks Bob, since I have a couple of more “well done” fans (I’m cringing) it might work out to everyone’s advantage, maybe next week. This week will be a nice turkey breast!

 

[Rich Dahl]

Looks good Bob, nice to see you're enjoying your new Kamado. Wish we had some of that rain, less than an inch since December it's getting really bad and dangerous, super dry and windy.

 

[Dustin Dorsey]

I love sirloin. Your's looks great!

 

[Clint]

not much for following the trends I see (sous vide)

 

[Bob Correll]

not much for following the trends I see (sous vide)

Had an original Anova, bought for $100, used it a few times then sold it on eBay for $200 after finding out SV is not for me.

 

[Timothy F. Lewis]

not much for following the trends I see (sous vide)

Who, Bob or me?
I tried the sous vide thing once, I have two more tri tips waiting for experimentation, the frozen technique might be worth the experiment as well as fully thawed and reverse seared.
The Anova I used is my brothers so, I can’t turn a profit on it!

 

[ChuckO]

Didn't have any thawed, so I said the heck with it, I'll cook them from frozen

Impressive! Looks like plenty of charcoal in the 2nd picture, I'm surprised you didn't get 600+ You had the vents closed a bit?

 

[Barb D]

Bob, both meals look delicious but I do like you breakfast McBob for sure.