How to Cook a Frozen Steak Without Thawing

Why Cook Frozen Steak?

• Better crust: Frozen steak develops an amazing Maillard reaction (browning) without overcooking the inside.
• Juicier interior: Because the meat stays colder longer, it avoids overcooking.

In my kitchen, when I’m in a rush or want an ultra-juicy steak, I often go straight from freezer to pan.

Preparation: Cooking Frozen Steak Whole

Ingredients Needed

• 1 frozen steak (ribeye, sirloin, filet mignon — minimum 1-inch thick)
• Kosher salt
• Fresh ground black pepper
• Neutral oil (like canola or grapeseed)

Preparation Steps

1. Remove steak from packaging.
2. Pat surface dry with paper towels — very important for browning.
3. Season lightly (optional before searing; you can season heavily after).
4. Prepare your equipment: heavy skillet (cast iron preferred).

Temperature Settings for Cooking Frozen Steak

Cooking Method	Temperature
Stovetop	Medium-High (searing)
Oven	275°F (135°C)
Air Fryer	400°F (204°C)
Convection Oven	250°F (120°C)

In my experience, starting hot on the pan, then finishing low and slow in the oven gives the most consistent results.

Cooking Time for Frozen Steak

Steak Thickness	Searing Time Each Side	Oven Time
1 inch	90 seconds	8–10 min
1.5 inches	2 minutes	10–12 min
2 inches	2–2.5 minutes	12–14 min

Always use a meat thermometer:

• Rare: 120°F (49°C)
• Medium-Rare: 130°F (54°C)
• Medium: 140°F (60°C)

From my own kitchen tests, the thermometer is non-negotiable with frozen steaks — guessing won’t cut it.

Cooking Frozen Steak by Parts

You can also slice the steak while still frozen and cook strips or cubes for stir-fries.

• Frozen steak strips: 1 minute per side in a hot wok.
• Frozen steak cubes: About 2 minutes total in a very hot pan.

I often do this when prepping beef for quick Asian-style dishes.

Seasonings and Spices for Frozen Steak

Because frozen steak doesn’t absorb marinades well, I focus on simple seasoning:

• Coarse kosher salt
• Fresh cracked pepper
• Garlic powder
• Smoked paprika
• Crushed rosemary

I season more heavily after cooking — the crust holds the flavors better that way.

Calories in Frozen Steak

Cut of Steak	Calories per 100g
Ribeye	290 kcal
Sirloin	210 kcal
Filet Mignon	200 kcal

Cooking method affects calories slightly — especially if using a lot of oil or butter.

How to Make Diet-Friendly Frozen Steak

• Trim visible fat before freezing.
• Use minimal oil: just a thin swipe for the pan.
• Skip butter basting: focus on herbs and spices instead.

Personally, I often cook lean sirloin directly from frozen for a satisfying low-calorie meal.

First Dishes Using Frozen Steak

• Steak Salad: Sliced thin, layered over greens.
• Steak and Vegetable Soup: Cubed steak, simmered lightly.

Frozen steak works surprisingly well when sliced thin after cooking for fresh salads.

Second Dishes Using Frozen Steak

• Steak Sandwiches: On crusty bread with mustard.
• Beef Stir-fry: Quick sauté with peppers and onions.

When I have leftover cooked frozen steak, I love making a spicy stir-fry for dinner.

Cooking Frozen Steak in Different Appliances

Stovetop + Oven (Best Method)

• Sear frozen steak in hot cast iron pan.
• Finish in preheated oven at 275°F.

Convection Oven

• Sear on stovetop first, then finish in convection oven at lower temperature (250°F).

Air Fryer

• Preheat air fryer to 400°F.
• Cook frozen steak 10–14 minutes, flipping once.

Microwave (Not Recommended)

Microwave can cook unevenly; I only use it to reheat cooked steak slices.

Slow Cooker

Not suitable for searing — I don’t recommend for steak.

Multi-cooker (like Instant Pot)

Great for pressure-cooked beef dishes but not for traditional steak textures.

Step-by-Step Beginner’s Guide: Cooking a Frozen Steak

1. Preheat oven to 275°F.
2. Heat a heavy skillet over medium-high heat.
3. Pat the frozen steak dry thoroughly.
4. Sear steak in the pan — about 90 seconds per side.
5. Transfer to oven on a rack over a baking sheet.
6. Cook until desired internal temperature.
7. Rest the steak for 5–10 minutes before slicing.

Every time I cook this way, the steak is beautifully pink inside with a crunchy, salty crust.

FAQ: How to Cook a Frozen Steak Without Thawing