Category Archives: meat

Grilled Steak: From Frozen to Fabulous!

With our market day falling on July 4th this year, I wanted to remind people that you can cook steak right from frozen, an important bit of news since the steak you buy from Lilac Hedge Farm comes frozen. FYI – you probably know, but pre-made burgers can be cooked from frozen, too. And, for chicken from frozen in a hurry, buy wings, thighs, and/or drumsticks and pop them, still in their packaging, into cold water from the tap, refreshing the water every 30 minutes, and they should defrost enough to work with within an hour or so.

There now, be sure to get your July 4th barbecue meats from Lilac Hedge Farm this or any Saturday during our market season. 🙂

For more background about grilling steak from frozen, see my 2018 post: https://wfmmarketkitchen.site/frozen-steak-just-grill-or-pan-saute-it-really-no-need-to-defrost/

For a recent video of a steak being grilled from frozen, click HERE. You will also see a few shots of both my husband, the grill master, and my dog, who is very cute.

The baste ingredients

As promised in the video, here is the recipe I use to create a nice baste for steak. Why baste? Because you’ll have a hard time getting a rub to stick on frozen steak. 😉

But first, the grilling instructions: heat grill to high (375-400) and put steak (sans packaging, of course!) on the low part of the grill and cook, grill lid down, for 5 minutes. Flip, baste, and cook covered for another 5 minutes. Flip onto top rack, baste, cover and cook for 5 minutes. Check temperature, then cover and cook in three minute increments until it is done the way you like it. As you can see by this picture taken after the video was made, we like it very rare.

Yes, we like our steak rare!

Okay, the baste: To a tablespoon of melted butter, add about a 1/4 teaspoon each cooking (unsweetened) cocoa, Penzeys Season Salt, Penzeys Quebec Beef Spice, and crushed rosemary. I use a suribachi for the latter. Then, see how it tastes and adjust as needed. OR, just use salt and pepper, or whatever seasoning you like. You can also use olive or another type of oil as the menstruum.

If you want to cook your steak indoors, you can use the same method, not covering during the high sear part and using the oven for the final roasting to temperature.

And that’s it – quick and easy!

Frozen Steak? Just Grill or Pan Sauté It. Really! No Need to Defrost

Lilac Hedge Farm is our farmer for locally pasture-raised meats and poultry.

Not only can you grill (or pan saute) steak when frozen, many recommend it.  And, this is good news for us steak eaters who buy our meats directly from Lilac Hedge Farm or other local farmers.

Due to regulations, farms that raise animals other than poultry for food have to have their animals processed at a USDA-approved slaughter house and then frozen for direct sale to consumers. The good news is that, if you buy a frozen steak, you can just pop it right on the grill or sauté pan or keep it frozen until you are ready to cook.

Here are the instructions for grilling frozen steak:

Heat the grill to high. Put the totally frozen steak over direct heat and grill for 5 minutes.

Flip, baste*, and grill for another five minutes. Lower heat and flip steak one more time, this time moving it up away from direct heat.

Baste one more time, and let the steak “roast” with the grill lid down, keeping the temperature at 350-375.

Use an instant read thermometer to monitor the internal temperature, checking every 5 minutes or so. Remove when at the desired temperature and let rest at least 5 minutes per inch thickness. The picture shows steak done this way to 135 and then rested 5-7 minutes before slicing.

*For basting, we melt about a tablespoon of butter per steak. Once hot, we stir in 3/4 tablespoon  or so to a tablespoon of butter of Bondat Food’s Chocolate Chipotle Grilling Rub.

IMPORTANT: Keep a close eye to make sure the attached or dripping fat doesn’t catch fire and cause charring.

If grilling in cold weather, keep the lid down during the initial grilling to maintain high heat.

NOTE: This technique can be used inside using a heavy frying pan for the high heat part and the oven for the finishing roast period.