Cook Steak from Frozen: Pro-Freezing Playbook, Times & Temps

Cooking Steak from Frozen (Pro-Freezing Playbook)

Frozen isn’t a flaw—it’s a feature. Blast/flash freezing locks peak texture and flavor. Here’s how to go from freezer to plate with a perfect crust and on-point doneness.

Steak Temp Chart Steak Doneness Timer Sous Vide & Reverse-Sear Calculator Grill Setup Wizard

Why Cooking from Frozen Works

  • Less overcooked ring: The cold core slows heat travel, reducing the gray band.
  • Better crust: Dry, frosty surfaces brown fast—season after the first sear to avoid scorched spices.
  • Convenience: No overnight thaw. Just cook smart and temp with a fast probe.

Method 1 — Skillet → Oven (from frozen)

  1. Preheat oven to 275°F. Heat a lightly oiled cast-iron over medium-high until shimmering.
  2. From the freezer, unwrap steak. Sear 90–120 sec/side until deeply browned. (No seasoning yet.)
  3. Move steak to a wire rack over a sheet pan. Season generously with salt/pepper.
  4. Roast to target pull temp (see table). Rest 5–8 min; finish with a brief 30–45 sec hard sear per side if you want extra crust.
Thickness Pull Temp for Medium-Rare* Typical Oven Time after Sear
1.0 in (25 mm) 125–130°F 10–15 min
1.5 in (38 mm) 125–130°F 18–25 min
2.0 in (50 mm) 125–130°F 25–35 min

*USDA guidance for whole-muscle beef is to reach 145°F and rest. Many steak lovers choose lower temps for preferred doneness—use your discretion.

Method 2 — Grill Two-Zone (from frozen)

  1. Set up two zones (hot + cool). See Grill Setup Wizard.
  2. Direct sear from frozen 60–90 sec/side for color.
  3. Move to the cool side, lid down, and cook to your target internal temp.
  4. Optional: final kiss over the hot side 20–30 sec/side for extra crust.

Method 3 — Sous Vide (from frozen) + Quick Sear

  • Bag steaks straight from the freezer. Set bath to your desired doneness (e.g., 129°F for medium-rare).
  • Add 30–60 min to your usual time to allow for thawing.
  • Pat dry, season, and sear very hot for 45–60 sec/side to finish.

Use our Sous Vide & Reverse-Sear Calculator for exact time ranges by cut and thickness.

Seasoning, Oil & Finishes

  • Season after the first sear (from frozen) to avoid burnt spices.
  • Use a high-smoke-point fat for searing; finish with butter or tallow off-heat.
  • Salt a touch lighter on Dry-Aged or very marbled (USDA Prime, Wagyu/Kobe) steaks.

Safety & Storage

  • Keep steak frozen until cooking; minimize time in the 40–140°F “danger zone.”
  • For thawing, use the fridge (not counter). See our Meat Safety & Storage guide and Storage & Thaw Calculator.
  • Leftovers: cool quickly, refrigerate promptly, and reheat gently.

FAQs

Will cooking from frozen ruin the crust?

No—the surface is dry and actually encourages browning. Sear first, season second.

Can I go straight from frozen to reverse-sear?

Yes. Do a short initial sear, then finish low and slow (oven or cool grill zone) to target temp, and—if desired—give it one last kiss of high heat.

Is sous vide safe from frozen?

Yes, provided you use correct temps/time and a properly sealed bag. Add 30–60 minutes to your usual time to thaw in-bath before the cook phase.