TVWBB Super Fan
This morning I watched a fascinating video about cooking frozen steaks. Wondering if anyone has tried this on the grill? Anyone used reverse sear with this method?
This was the WORST steak I have ever had. Followed directions exactly, and after 18 minutes at 275, the internal temp was 80 degrees. Left it in for another 15 minutes - still cold in the center. Finally upped the temp to 300. What the heck are these directions for? The steak starts out frozen solid. Common sense indicates that it won't be ready in 18 minutes at 275, but I trusted America's test kitchen and cook's illustrated so I figured they knew their stuff. Dropped the ball on this one. What a waste of 2 beautiful strip steaks.
Look, I am not some patzer, some ignorant kitchen drone who randomly ignores direction and instruction. I followed the letter of the law from this video, and my steak was TERRIBLE! Maybe in another video, ATK reveals the perfect frying concoction as a combination of peanut, grapeseed, and sassafras oil, but, absent instructions to the contrary, I used regular vegetable oil. Do you know what my steak tasted like as it quickly started to get cold? OIL! Then, the 275 degree oven for 18 minutes? NOT EVEN CLOSE!
Those that say they have say that 18 min at 275 still leaves the inside cold if not still frozen..
That is interesting. What's the name of the place?We have a restaurant here that cooks frozen steaks, as the customer chooses theirs from a freezer. If you want med rare you have to ask for med