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Do you cook your steaks frozen or thawed?

sangha said:
It takes several hours (at least 4) for food to go bad at room temp
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Food safety is good, but we've become way too hysterical about it in our society.

I know people that insist everything must go directly from fridge/freezer to stove/oven then immediately back again. It's not *that* fragile.
 
radcen said:
Food safety is good, but we've become way too hysterical about it in our society.

I know people that insist everything must go directly from fridge/freezer to stove/oven then immediately back again. It's not *that* fragile.
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True

For example, putting hot food into the fridge or freezer is a no-no. It raises the temp of the fridge (and nearby food items) and (surprisingly) the food doesn't cool down any quicker due to the wrapping, which insulates the food. It's better to let the food cool down until merely a little warm on the counter before putting it away
 
faithful_servant said:
Talk to the dept. clerks and simply ask them what their mark-down date is and if they'll mark down any that you find with that date on them. Don't chew up a lot of their time though, they work on what's called a "taskmaster" system where they have 15 minute windows to get certain tasks done and customer service isn't figured into that. Take up too much of their time and they get written up ("coached" as they call it).
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Gotcha. Thanks for the tip. The people who have to work for Walmart have it bad enough. I'd hate to get them in trouble on top of that.
 
radcen said:
Food safety is good, but we've become way too hysterical about it in our society.

I know people that insist everything must go directly from fridge/freezer to stove/oven then immediately back again. It's not *that* fragile.
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I will probably make people *gasp* when I say this, but up until I started watching Food Network, I had no idea about using different knives, cutting boards, etc, for poultry. Hell, I'd cut up a chicken, throw it in a pot (that I'd grabbed from my drainer without washing my hands), cut up veg on the same cutting board, with the same knive, toss it in the pot, fill the pot full of water, put it on the stove and then wash my hands. I wouldn't turn on the sink with dirty hands - I'd turn it on with the back of my hand, but now, FN has made me so paranoid that I wash many hands between every single step. The point I'm making is that I never got sick - ever - from not washing my hands after every step.
 
Superfly said:
I will probably make people *gasp* when I say this, but up until I started watching Food Network, I had no idea about using different knives, cutting boards, etc, for poultry. Hell, I'd cut up a chicken, throw it in a pot (that I'd grabbed from my drainer without washing my hands), cut up veg on the same cutting board, with the same knive, toss it in the pot, fill the pot full of water, put it on the stove and then wash my hands. I wouldn't turn on the sink with dirty hands - I'd turn it on with the back of my hand, but now, FN has made me so paranoid that I wash many hands between every single step. The point I'm making is that I never got sick - ever - from not washing my hands after every step.
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If it all ends up getting cooked, it doesn't matter. What you have to watch out for is doing something like cutting up chicken with a knife, and then using that same knife to cut a tomato for salad.

But nevertheless, I also wash after every step when using chicken.
 
Cook them right out of the fridge. Pan fry them for about a minute, then finish off in the oven. Delicious.
 
radcen said:
Do you cook your steaks frozen or thawed?

Inquiring minds want to know.
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Helix said:
i don't cook steaks often, but when i do, i usually marinate them in the refrigerator for a few hours before cooking them. i wasn't aware that cooking them frozen was an option.
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Superfly said:
That's what I was coming on to say - I've heard they are much better cooked straight from frozen.
But then that goes against everything I've ever heard about allowing the steaks to get to room temperature before cooking them.
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Grilled Ribeye With Spinach-Treviso Salad
In their second Slow Food Fast recipe, chefs Greg Denton and Gabrielle Quiñonez Denton of Ox in Portland, Ore., pair well-charred ribeye steaks with a salad of spinach and Treviso tossed with almonds, feta and a creamy miso dressing
Oct. 16, 2014
Grilled Ribeye With Spinach-Treviso Salad Recipe - WSJ

COOL TIP | Transferring Cold steaks directly from Refrigerator to searing heat allows them to develop a nice surface char without overcooking.
OD-BE060_SFF_FR_20141014142518.jpg



[....... Recipes/Prep, etc ......]​
 
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I don't cook them at all, I grill them.

Thawed though, since I let them marinate in something adequate.
 
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