Alton Brown
Alton Brown's Ideal Steak Starts Out Frozen
Steak dinners have always been a special occasion, and while a frozen steak may not sound as fancy, it’s actually Chef Alton Brown’s preferred choice.
Although unorthodox, Brown starts his steak dinners with a frozen steak to achieve a perfectly juicy medium-rare sirloin steak with a golden crust.
Brown starts with a one-inch thick steak and seasons it with salt before placing it between two sheet pans to keep the meat's thickness even. He then freezes it overnight.
The next day, place a cast iron skillet in your oven and preheat to 500 degrees Fahrenheit. The cast iron skillet’s flat surface will ensure that the meat develops an even crust.
Remove the steak from the freezer and place it in the hot pan. Then place it on the oven’s top rack at the highest broiler setting and cook for four minutes on each side.
The goal is to cook the steak until it reaches an internal temperature of 110 degrees Fahrenheit. Then, remove the steak, wrap it in aluminum foil, and let it rest for ten minutes.
Since beef's muscle fibers shrink at 140 degrees Fahrenheit, freezing the meat will prevent it from overcooking while ensuring a juicy interior with a nice exterior crust.
While the salt will protect the steak overnight, if you plan on freezing it for longer, store it in parchment paper and a sealed baggie to keep it fresh for up to two months.