Name: Cook-From-Frozen Steak
Cook time: 35 minutes
Total time: 1 hour, 15 minutes, plus freezing
Yield: 2 servings
Ingredients: 1 (1 1/2–2"-thick) boneless rib eye or strip steak (about 1 1/2 lb.); Vegetable oil (for frying; about 1/3 cup); 1 1/2 tsp. kosher salt, divided; 3/4 tsp. freshly ground black pepper, divided; 1 pint cherry tomatoes; 4 garlic cloves, peeled, crushed; 2 Tbsp. extra-virgin olive oil; 2 rosemary sprigs; 2 Tbsp. balsamic vinegar; 2 Tbsp. cold unsalted butter, cut into pieces

Image may contain Food Dish Meal Animal Seafood Sea Life Lobster Platter and Plant

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews

If you’ve ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it’s foolproof, and you don’t even need to let the meat defrost. The secret is to start by shallow-frying your frozen steak to get a deeply browned crust on the outside, then transfer it to a low oven to slowly defrost and cook into evenly pink, juicy perfection.

Recipe notes

See Related Recipes and Cooking Tips

73 Beautiful Ways to Make a Steak
Grill it, pan-sear it, stir-fry it, roast it: However you like steak, here it is.
How to Use Your Freezer to Cook a Perfect Steak
A perfectly-seared crust and a pink-all-the-way-through middle—that's the steak of your dreams. And with the help of the freezer, that dream becomes a reality.

Berberger Pasta

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Oxtail Guisado

A slow-simmering, comforting braise delivering healing to both body and soul.

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Homemade Corn Dogs

Just like the state fair, minus the crowds.

Recipe notes

73 Beautiful Ways to Make a Steak

How to Use Your Freezer to Cook a Perfect Steak