cooking a frozen steak

I always thaw my steaks before eating them, but last night I decide late in the day to make steaks. My favorite steak, and the one I buy, is prime boneless strip.  The butcher at Agata tells me that steaks should be frozen no more than a month.  I think he’s wrong.  The steaks I take out of the freezer were purchased in mid-April.  I always name and date anything I freeze, which isn’t much.

All I need is seasoning, oil, a skillet, and a pair of tongs.

I find a recipe I like online, then modify it some.  Some chefs even say they prefer cooking steaks that are still frozen.

Step 1

Preheat the skillet over high heat, making sure oil is very hot.

Step 2

Place the frozen steaks on the skillet's heated, oiled surface.

Step 3

Sear the steak quickly over very high heat.

4-5 minutes per side.

Step 4

Reduce the heat to medium.

Season generously (I use black truffle salt).

I cook the steaks about 3.5 minutes per side, but they are still red inside, and so I do an extra 1.5 minutes per side.

Step 5

Remove and let steaks sit 5 to10 minutes before serving.

The outside is crunchy and the inside is medium rare.  They are perfect.