Current Events > I was just given a frozen steak, and I have no idea what to do with it.

(+) Yeah! (+)

The steak is huge, there's no frying pan in the world large enough for it. I assume you put it in a frying pan, but I dunno, this thing looks like it would only fit inside the oven. What do I do with this shit to make it safe for consumption? How do I cook it? Temperatures, times?

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Bro...cooking isnt that hard.

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Defrost it, cut it up into a bunch of pieces, and make tacos with it.

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Grill it bro

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Thaw it, preheat the oven to 450. Put it on a baking sheet in the middle of the oven, spray the baking sheet before putting the steak on it. Let it cook 4 minutes on one side, flip it, and cook it 4 more minutes for an ideal medium rare, 5 to 6 minutes for a medium to medium well. and a very light pink. If the steak is more than an inch thick, add a minute per side. Let it rest outside of the oven for at least 5 minutes before cutting into it, that's an important part of keeping it moist on the inside.

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MabusIncarnate posted...

Thaw it, preheat the oven to 450. Put it on a baking sheet in the middle of the oven, spray the baking sheet before putting the steak on it. Let it cook 4 minutes on one side, flip it, and cook it 4 more minutes for an ideal medium rare, 5 to 6 minutes for a medium to medium well. and a very light pink. If the steak is more than an inch thick, add a minute per side. Let it rest outside of the oven for at least 5 minutes before cutting into it, that's an important part of keeping it moist on the inside.

how is oven steak? i've never done it.

personally if i use the oven i use the broiler instead. pretty similar but probably more like half of the time.

do you have a meat thermometer?

https://i.imgur.com/Gul2gMW.png

I think oven steak is below grill or pan on stovetop, but it still turns out good, and you can get a decent sear on it at high temps.

I also left out TC, SEASON IT! Salt, a bit of black pepper, and get a premade steak seasoning to make it easier at the grocery store. They have all kinds available, I prefer a Montreal steak seasoning but there's a lot of good ones. If you don't want to go that route, salt, pepper, garlic powder, onion powder, paprika, and if you like some heat, add red pepper flakes.

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Leave it in the fridge a few days to thaw, then cook it in the oven using a meat thermometer. If it's boneless, you can cut it in half before hand, so that you can sear it on a pan after it reaches the right temp in the oven. It'll taste much better that way.

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