How to Grill Frozen Steak (No Thawing Needed)

Forgot to thaw the steak? No problem. You can grill a steak straight from frozen and still get a great crust and a juicy middle. The trick is high heat first, then low heat to finish. It takes a little longer than a thawed steak, but the result is just as good.

Here is how to grill frozen steak the right way.

Can you grill a frozen steak?

Yes. A frozen steak grills just fine. In fact, some cooks say a frozen steak is harder to overcook, because the cold center gives you more time before the inside catches up. You just need two heat zones and a little patience.

What you need

• A grill with a hot side and a cooler side
• A meat thermometer
• Oil and Dad Spice The Classic
• Tongs

How to grill frozen steak, step by step

1. Set up two zones. Turn one side of the grill to high and leave the other side low. On charcoal, pile the coals on one side.
2. Brush the steak with oil. A thin coat helps it brown and keeps it from sticking. Skip the seasoning for now, since it will not stick to the ice.
3. Sear over high heat. Place the frozen steak over the hot side. Sear for about 5 to 7 minutes per side, until you see a deep brown crust.
4. Season after the sear. Once the surface thaws and browns, sprinkle Dad Spice on both sides. Now it sticks.
5. Move to the cool side. Slide the steak over the low heat and close the lid. Let it finish slowly until it hits your target temp.
6. Check the temp. Pull it a few degrees early and let it rest.

How long does it take?

Plan on about 50 percent longer than a thawed steak. A thawed one-inch steak might take 12 minutes total. A frozen one can take 18 to 20 minutes or more. Thickness matters more than anything, so trust your thermometer, not the clock.

Pull temperatures for steak

Here are the inside temps to aim for. Pull the steak about 5 degrees early, since it keeps cooking while it rests.

• Rare: 120 to 125 degrees F
• Medium-rare: 130 to 135 degrees F
• Medium: 140 to 145 degrees F
• Medium-well: 150 to 155 degrees F
• Well done: 160 degrees F and up

Want this worked out for your exact cut and thickness? Use the free Meat-o-Meter for the heat and pull temp, or see the full steak doneness chart.

Tips for the best frozen steak

• Keep it dry. Pat off any frost before it goes on. Wet steak steams instead of searing.
• Do not use a thin steak. Thin cuts can overcook before they thaw. A one-inch or thicker steak works best from frozen.
• Rest it. Give the steak 5 minutes off the heat so the juices settle back in.
• Season bold. A frozen steak loses a little flavor to the cold, so do not be shy with the seasoning after the sear.

When you should thaw instead

Grilling from frozen is great in a pinch, but thawing still gives you the most even cook, especially for thick roasts or very rare steaks. If you have time, thaw in the fridge or use the meat thawing calculator to plan the fastest safe method.

Either way, you are only a few minutes from a steakhouse dinner. Fire up the grill and season it like you mean it.