BG Cooks - Grilling Help Please. :(

[Klutz]

I originally posted this question in Random Question Thread.. but it got no replies so I was forced to wing it yesterday as far as grilling. I'll ask again, because we are grilling again this coming weekend.

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Best way to grill a completely frozen (12ish oz) steak?

(inb4 defrost it first, not going to go into details, I just can't. Unless there is a way to hyper-fast thaw it)

Any things actually cooking time wise, heat, etc, I should know about before just throwing a piece of frozen steak on the grill?

[Aristio]

Marinate it before hand. I would say around 300-400 degrees temp. Depending on the size of the steak, and how you want it done, should be about 10 minutes on each side. You can tell when it is done by feeling for the firmness of the steak. A good steak feels like your thigh, while a undercooked steak feels like a boob. Word of warning though, food will continue to cook even after being off the fire. So again, becareful, you don't want it to turn out rubbery. Throw on your BBQ sauce 5 minutes before taking it off.

[Purrrfect]

I dunno shit about cooking, but I'd assume you'd have to be somewhat slow about cooking it, lest ye have a charcoal outside and ice crystals in the center.

[SephYuyX]

If you cant unthaw it before hand, youre going to have to cook it reeeeal slow. Stick it in on the grill, on the elevated part, off direct flame and let it thaw by the heat. The heat should be low enough to just melt it, and not cook it.

After it's thawed, cook as normal, depending on how you like you steaks.

Since youre cooking right from it being frozen, and you have no time to properly treat it, it's going to taste like crap no matter what you do.

Cooking steaks is no easy throw on the grill and cook type of meat, in this case since you cant properly treat it hours in advanced, theres nothing you can really do to help your cause.

If you had the time beforehand it would be a different story, but in your case the only thing you can really do is dethaw it a bit first, and then just cook it like a normal piece of meat.

[*Shinzon*]

Just defrost it in hot water. Takes a few hours, if you need to wake up early and do it like that. I'm not cook but that's the best I can give you. Unless you just cook it really slow which will take just as long to defrost it in water I think.

[vagus]

I suggest u use your oven rather then your bbq to cook a frozen piece of cow.

[Mizango]

If you cant unthaw it before hand, youre going to have to cook it reeeeal slow. Stick it in on the grill, on the elevated part, off direct flame and let it thaw by the heat. The heat should be low enough to just melt it, and not cook it.

After it's thawed, cook as normal, depending on how you like you steaks.

Since youre cooking right from it being frozen, and you have no time to properly treat it, it's going to taste like crap no matter what you do.

Cooking steaks is no easy throw on the grill and cook type of meat, in this case since you cant properly treat it hours in advanced, theres nothing you can really do to help your cause.

If you had the time beforehand it would be a different story, but in your case the only thing you can really do is dethaw it a bit first, and then just cook it like a normal piece of meat.

^

[Mizango]

Not sure how you wont have time to thaw it if you're going to cook it this coming weekend? Since you decided to skimp on details, I wont even begin to ask.

[Aerides]

Put it in a baggie and run under the hot faucet for as long as you have time for, massaging it by hand. This will speed up the thaw somewhat - even if you only do this for 10 mins it will help.

If it's not till the weekend, you have time to defrost. At minimum transfer from freezer to fridge 24 hours ahead.

Or just buy new steaks. Freezing and then cooking from frozen can't taste all that great no matter what else you do.

[Effluo]

Just defrost it in hot water. Takes a few hours, if you need to wake up early and do it like that. I'm not cook but that's the best I can give you.

I would suggest cold/cool water. Put the frozen steaks in a plastic bag, and then put them in something big enough to hold them. Fill the container with cool water, but leave a bit of a trickle. The movement of the water will help it to defrost if faster. Usually about an hour or so depending on size.

I suggest u use your oven rather then your bbq to cook a frozen piece of cow.

This is a better idea than trying to grill a frozen steak. Grilled steaks are best when cooked over high heat. With a frozen steak, you are not going to get the full flavor, and will likely end up with tough or undercooked meat. Another option would be to pan cook it. Med-High heat, cover it to help with the cooking, and just keep flipping it every couple of minutes.

If you could defrost it you would end up with a much tastier piece of moo-moo cow. You'll be able to control the doneness much better. Dealing with frozen I doubt you could get anywhere close to Medium/Medium-Rare, which I personally feel is the best way to cook a good steak.

[Effluo]

Since youre cooking right from it being frozen, and you have no time to properly treat it, it's going to taste like crap no matter what you do.

Cooking steaks is no easy throw on the grill and cook type of meat, in this case since you cant properly treat it hours in advanced, theres nothing you can really do to help your cause.

^ Truth

Being able to marinate/dry rub a steak for a few hours before cooking makes huge difference.

[Stiker]

If you aren't cooking this weekend, take the steak out of the freezer now and put it in the fridge. The day before you want to cook, marinade it. You can find plenty of premixed marinades in the store.

If you need to defrost "fast", use a microwave. Most have defrost settings, but if it doesn't, just set the microwave to a low heat and toss it in for 20-30 minutes, turning it over halfway through. There really is no "quick" way to defrost something that is completely frozen and even cooking it slow on the grill will take just as much if not more time than taking care of things beforehand.

Cooking on a grill becomes a matter of feel because they are all different. Any recipe you'll see will have guidelines, but it is up to you to make sure it's cooked how you want it.

Save yourself some pain though and make sure you do the prep work and defrosting before the weekend.

[Soa]

Man some of you people need to learn how to grill.

It should never ever take "hours" to prepare a steak. You should never marinade for more than an hour or two, unless you don't want to taste the actual steak, and it should only take like 5 minutes to rub any spices into it. I hate when people marinade for a full day, the steaks always always taste shitty that way.

You also always cook them on low heat. Everything I've ever made on a grill (and thats a lot of shit) has tasted better while cooked slow on low heat. All high heat will do will burn the hell out of the outside while not cooking the inside. Some people like them cooked that way so more power to you if you are one of them.

For a frozen steak I'd suggest either cooking them in the oven or a George Forman, since grilling a frozen steak will just end up badly.

[Effluo]

Man some of you people need to learn how to grill.

I would say the same for you.

You also always cook them on low heat. Everything I've ever made on a grill (and thats a lot of shit) has tasted better while cooked slow on low heat. All high heat will do will burn the hell out of the outside while not cooking the inside. Some people like them cooked that way so more power to you if you are one of them.

Depends on the cut/quality of the meat. I would never cook a "good" steak over low heat. Hit that bitch with hotfire! Low heat is for ribs/brisket/roasts. That is not grilling, that is Barbecuing.

[willriker]

Everything hinges on two things. I need that info before i can really help ya.

1) what cut of meat is it? Time/Temperature required to cook depends on the cut of meat. For example, a 12 oz fillet would be much thicker than a 12 oz ribeye (delmonico). So, the fillet would take longer to cook to the desired temperature than the ribeye. In addition to the thickness, the cut of the steak also indicates how much fat is within the cut of meat. More mobile parts of the animal contain less fat within the meat. The mobile parts like the butt (sirlion) contain less fat, and is therefore a less tender peice of meet if cocked in the same manner as you would a prime grade ribeye.

2) You do not plan on thawing it out first? If your grilling on Saturday, place the frozen steaks in the refrigerator on Thursday. This is the safest manner in which to thaw anything. If you had the steak on the countertop, the outside of the steak will defrost before the inside of the steak. This will result in the outside of the steak being above 40 degrees farenhiet while the center of the steak is still defrosting. Placing the steak in the refigerator will prevent this from occuring because no part of the steak will ever be over 40 degrees. The down side is that it takes longer to do, but lets be real here... its easy, all you are doing in taking your steaks out of the freezer, and placing them in the refrigerator.

Not only is that the safest way to thaw anything, but it also helps to preserve the quality of the steak. If you thaw the steak in any other manner you will gain speed, but alter the steak in unfavorable ways. For example, if you defrost the steak in the microwave... you run the risk of cooking the edges of the meat during the defrost cycle... weve all done it, but if you care enough about your grilling to ask advice, then you should care enough to thaw your steak out properly.

Thawing a steak is important because, if it is frozen, you run into a similar problem as i described during the instructions on how to thaw a peice of meat. the outsides of the steak will cook far faster than the inside of the steak. This is normal for thawed and unthawed steaks, its physics. But, with a frozen peice of meat this effect is orders of maginitude larger than that found in a thawed peice of meat.

When grilling a frozen peice of meat, one of two things happen. Which happens depends on what temperature you want the final product to be. If you were going for a medium rare, youll find that the outside will over cook before the internal temperature reaches medium rare. This will leave you with perfect outer edges, and a raw center. If you were to go for a well done steak, you will find that the outer egdes will be completely dried out, to the point of being that chewey dryness which you need to have a drink just to wash it down with. the center will eventually reach well done, but at the cost of everything around the centers quality.

please thaw your steaks before cooking.

[Stumblingdrunk]

I would say the same for you.



Depends on the cut/quality of the meat. I would never cook a "good" steak over low heat. Hit that bitch with hotfire! Low heat is for ribs/brisket/roasts. That is not grilling, that is Barbecuing.

First and last time i say this, I'm gonna go with the guy from Texas.

[Electro]

Gas grill or Wood Burning (or charcoal if you prefer this)?

Do you plan on marinating it?

How thick/what cut?

To those of you who say you can't eat a steak well done because there is no flavor, it is not tender, and its not juicy, don't know how to cook!

[Effluo]

Also, please please please, let your steak rest for 5 minutes or so after you cook it. Don't go from grill to plate and start cutting into it right away. Let it sit so the juices redistribute back into the steak, and don't end up all over plate instead.

[Mizango]

First and last time i say this, I'm gonna go with the guy from Texas.

Dead to me.

[Effluo]

Dead to me.

Wondered when Miz would show up after that.