Room Temperature or Chilled Beef?

[Darren Lebner]

I read about grilling frozen beef for the first time today.

Learned my new thing.

I guess it is well known among tvwbb members?

How to Cook Frozen Steak on the Grill | America's Test Kitchen

Yes, you can grill frozen steak. Cooking steak from frozen on the grill is easier (and more delicious) than you may think. Ahead, tips for doing it right.

www.americastestkitchen.com

Thanks. Never done it but that's what I thought was needed to do it.

 

[Steve Hoch]

I just want to know how you figured out how to set up the poll? I'm still kind of computer illiterate although I did find the app for this site to put on my phone.

 

[TonyUK]

I've watched chefs say leave the meat out and other say it makes no difference. From my personal experiences, I find no difference, neither in the cooking process, nor in taste or texture of the finished product.

I concur. I've been known to throw the steaks in the freezer for 10 minutes prior to cooking. Nothing to do with taste or texture. Just a bit of an insurance policy against possible incompetence on my part.

 

[MikeCantell]

I have tried it all different ways and find no time difference to be of any help, your only allowing the meat to stay in the danger temps , whats going to cook quicker 70 or 250 degree? . If you love cold red centers a frozen steak to the grill will give you a large wiggle room to create a crust. I also use to think a rub needed to be on something being smoked the night before, I haven't been able to tell any difference in a large chunk of meat that was rubbed right out of the fridge then onto the smoker, it might make a difference in thin cuts but don't cry the blues when the salt pulls the moisture out and you have dry meat lol. my goal is a juicy flavorful end product

 

[BruceB_AlbanyNY]

FWIW, I saw one video where the cook went from freezer to grill. To be honest, I think the goal was to have a good sear and a rare steak, and the grill he used could not get as hot as a Weber, Hence the freezer technique,

 

[LMichaels]

Meh. I usually just thaw if it's frozen or bring from the fridge. While grill heating up I leave it on a plate wrapped in paper towel to help wick any moisture off it. Just before it goes on salt and pepper (MAYBE) a touch of oil on it but rarely. And it goes on. I don't use crazy temps on my grill either

 

[John_NJ]

Thanks again to everyone who responded- i am going to try different options based on what I have read here.

Cheers

 

[Andy Kaminski]

I couldn’t find an option that works for me.
I season the meat right out of fridge and let it rest until the coals are ready 20-30 or so minutes later.

I was wondering if the resting time might be location specific but I do the same in a hot or cold environment .

 

[Anne M.]

I can't vote as I would say: it doesn't matter!
If you have thin steaks and want to cook them rare, better throw them on from frozen
By the way, the American recommended internal temperature for rare is equal to the European mainland temperature for medium to done

 

[John_NJ]

I can't vote as I would say: it doesn't matter!
If you have thin steaks and want to cook them rare, better throw them on from frozen
By the way, the American recommended internal temperature for rare is equal to the European mainland temperature for medium to done

Hello Anne- based on many of the replies here and additional reading on my part I think you are spot-on with the “it doesn’t matter “ vote.

The flank steak I grilled the other night was really good though, rubbed with Lea & Perrins in the early morning, refrigerated until around three and grilled around 5pm.

That’s the way I learned from my dad and Uncle Matty at least.

Going to try the meat freezer to grill though, that sounds interesting.

 

[timothy]

I've read / heard that leaving the steak out for a few hours relaxes the proteins and makes for a more tender steak.
Now does that make a difference depending on cut or grade? I dunno.

 

[LMichaels]

I've read / heard that leaving the steak out for a few hours relaxes the proteins and makes for a more tender steak.
Now does that make a difference depending on cut or grade? I dunno.

Giving it a cocktail and massage does as well oh wait..................that's the cook