Perhaps you've been taught to take your steaks out of the freezer and let them thaw overnight in the fridge before cooking. This is wrong, according to Cook's Illustrated Senior Editor Dan Souza. In a side-by-side experiment for America's Test Kitchen, Souza finds that frozen meat takes a bit longer to cook than the thawed variety. But, the quality of the finished product is so much better. In the video below, Souza demonstrates how to properly freeze the meat and later prepare it straight from the freezer. It's not the same as cooking with fresh beef, mind you, but it's quite possiby the next best thing:
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