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how to cook frozen steak

How to Cook Frozen Steak

Learn how to cook frozen steak effortlessly with this simple method. Perfect for busy nights, achieve juicy results every time. Try it now!
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 2 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 frozen ribeye or sirloin steak (about 1-inch thick)
  • 2 tablespoons olive oil or butter
  • to taste salt and freshly ground black pepper
  • optional garlic powder, onion powder, smoked paprika, rosemary, or thyme

Equipment

  • Cast-iron skillet or heavy-bottomed frying pan
  • Tongs for flipping
  • Paper towels for drying the steak
  • Meat thermometer (optional but highly recommended)

Method
 

  1. Preheat your skillet over medium-high heat until it's screaming hot.
  2. Pat the frozen steak dry with paper towels.
  3. Season both sides of the steak generously with salt, pepper, and any other spices you love.
  4. Add your oil or butter to the preheated pan and let it shimmer.
  5. Place the frozen steak in the center of the pan and cook undisturbed for about 4-5 minutes on the first side.
  6. Flip the steak and repeat on the other side.
  7. (Optional) If the steak is thicker than an inch, transfer the skillet to a preheated oven set to 400°F (200°C) for a few minutes.
  8. Use a meat thermometer to check for doneness (aim for 130°F for medium-rare).
  9. Let the steak rest for 5 minutes before cutting.

Nutrition

Calories: 350kcalProtein: 30gFat: 25gSaturated Fat: 10gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 300mgPotassium: 500mgCalcium: 1mgIron: 15mg

Notes

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of broth to keep it moist. Avoid microwaving to prevent a rubbery texture.
For extra flavor, add a knob of butter, crushed garlic, and fresh herbs to the pan during the last few minutes of cooking.
Try cutting the steak against the grain for a professional finish, and garnishing with fresh herbs for a pop of color.
Tried this recipe?Let us know how it was!