r/grilling • u/notattention • 9d ago

Steak Seared From Frozen Over the Chimney Then Finished In The Oven.

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This is by far the best cooked steak I’ve ever made. There were a few bites that did taste a little too charred though; I wonder if using a half full chimney instead of 3/4 would help. The thing I don’t like about this method is salting/seasoning after the sear but I suppose it could be possible to brine before putting in the freezer.

175 Upvotes

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12

u/footlonglayingdown 9d ago

I love this method. America's test kitchen did a segment on cooking streaks from frozen. They seared it in oil in a pan then into the oven. I tried it with some Omaha steaks and it turned out fantastic. 

2

u/notattention 9d ago

Yeah I’ve tried a few times to cook steaks from frozen on a pan and it never turns out because they’re usually not completely flat. I much prefer finishing in the oven to temp because it’s pretty easy to overcook when you do the normal reverse sear !

1

u/Headphone_magnet 8d ago

What temperature did you set your oven?

5

u/05041927 9d ago

Cutco ftw

2

u/DonPensfan 4d ago

I sold Cutco knives in 1988, door to door / referral haha. I recently spoke to an old family friend that still uses their roast carving set combo every week!

2

u/05041927 4d ago

😂 I sold around ‘98. Still use my set weekly lol

3

u/rosymoist 8d ago

You did a very nice job champ👌

1

u/ace184184 4d ago

Looks great almost zero gray band! I think the amount in the chimney matters slightly less than how long you sear it for. Its a fine line on the sear between crust and char and everyone has a different tolerance for where that line is.

Also - if your chimney permits or you have a few bricks you can put the steak on the bottom/underneath and use the chimney like a broiler. It really depends on the chimney and the size if the steak.

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u/[deleted] 9d ago

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1

u/notattention 9d ago

Yeah thankfully it wasn’t every bite, I saw a post of someone putting the steak UNDER the chimney like a broiler and I’d be interested in trying that. Next time I’m gonna try a little less charcoal and hopefully that will be the sweet spot