https://www.epicurious.com/expert-advice/how-to-cook-steak-from-frozen-article?

The Case for Cooking Steak from Frozen
A perfectly-seared crust and a pink-all-the-way-through middle—that's the steak of your dreams. And with the help of the freezer, that dream becomes a reality.

BY EMILY JOHNSON

February 26, 2019
Image may contain Steak Food Human and Person
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
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You love a thick cut of ribeye, but it's impossible to get it perfectly cooked. The thing that's standing in the way? Enemy No. 1: The dreaded Gray Band.

If you're not familiar, the Gray Band is a thin strip of suspicious gray matter—actually, it's just overcooked meat—that appears around the edges of a steak, just beneath a charred, caramelized crust. It's unsightly, but it's the price you pay for that beautiful sear.

Or is it? What if there were a way to get rid of the Gray Band, and have a steak that's uniformly pink from edge to edge?

There is a way. And it's pretty simple: cook your steak from frozen.

"The freezer is our friend because it allows you to sear the outside of the steak at a very, very, very high temperature," says Eric Robinson of ThermoWorks. "Because the steak is frozen, the heat doesn't penetrate into the steak itself."

The key is starting with a very hot sk**let—at least 350 degrees for the Maillard reaction to occur, but the hotter the better. Cooked in a pan that hot, a frozen steak will get browned and crisp on the outside, while the inside remains uncooked. To cook the middle of the steak perfectly, you slide it into a low oven (a process that mimics two-zone grilling). When the interior of the steak hits 120 degrees, it's done—and it will be pink all the way through.

That's the theory, anyway. But when my colleague Anna Stockwell developed her recipe for cooking steak from frozen, she found that there are a few nuances and caveats to the method. (One caveat: it takes longer than most steaks. Hey, perfection takes time!)

Here are our tips for pulling it off perfectly:

1. Use a Thick Cut of Steak
This technique works best with porterhouse, ribeye, or T-bone steaks that are 1 to 1 1/2 inches thick. Thinner steaks such as skirt or flank steak aren't the best choice because their interiors can overcook before the exteriors are well-browned.

2. Freeze Your Steak Naked
When you freeze your steak for this method, you don't want to wrap it in plastic wrap or foil, because this will cause condensation, and that condensation will cause splatter when the steak finally hits the hot oil in the pan. So though it may seem odd, freeze your steaks completely unwrapped. This prevents condensation and also dries the steaks out, which will further help you in getting a perfect sear—just like an overnight rest unwrapped in the refrigerator helps dry out chicken skin and gets it extra crispy.

Once you freeze the steaks unwrapped overnight, you can seal them in a freezer bag with the air pressed out and keep it frozen for up to three months.

Image may contain Food and Steak
Why'd you come around me with a crust like that? Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
3. Freeze the Steak Completely Flat
This will allow you to have the full surface area exposed to the cast-iron sk**let, once again ensuring that entire crust will get a perfect char. Freezing your steak on a flat surface, like a baking sheet, will help with this.

4. Use More Oil Than You Normally Would
Anna found that you need to use more oil in your cast-iron sk**let than you might with an unfrozen steak: about 1/3 cup. This ensures that the hot oil reaches all the way up to the sides of the steak and browns every cranny of the steaks' surface.

5. Season the Steak After You Sear It
Another step that may seem counterintuitive is to season the steak after you've seared it, right before you pop it in the oven. This is simply because the salt and pepper won't adhere to the surface of the meat when it's frozen.

6. Monitor Your Temperature Obsessively
Once you've seared the steak in oil, you'll finish it in the oven at the low temperature of 275° F. This indirect heat will cook the middle of the steak. Since your steak is still frozen through the center, this is going to take a bit longer than you're accustomed to: around 45 minutes.

Don't leave anything to chance. Your best friend in this process is a thermometer. If perfect steak is your life's mission and you want to be ultra-precise, Robinson suggests a leave-in internal probe thermometer like this one, which will allow you to monitor the temperature of the steak progressively at every point. That said, any accurate instant-read thermometer will also work. Just make sure to check the temperature frequently, and pull the steak from the oven the second it reaches an internal temperature of 120 degrees (the steak will come up in temperature a bit as it rests).

To get the full step-by-step instructions on how to cook your steak from frozen, follow Anna's recipe. Or, if you must, wait until the longer, lazier days of summer, when you have time to cook a steak from frozen—and you can do it on the grill.

For every question to Putin, I knew the answer before he said it. I have studied him for years now and the events of the past 3 decades that have shaped his response and revealed the pure evil of the American west and their efforts to disrupt Europe. It is appalling what the US has done. Appalling!!!

Even the propaganda that Ukraine is destroying the Russian army and that Putin has miscalculated. All Bull Schitt!!

Remember when Russia withdrew from Kiev and the west proclaimed they had defeated the Russian military and that they had met their match and Putin had over estimated his success in defeating Ukraine. Well, it turns out that he pulled back to facilitate Kiev signing a peace treaty, that as they claimed, how could they sign a peace treaty with Russia with a gun to their head. So Putin pulled back only to have Ukraine launch an offensive and decline to sign the peace agreement at the behest of DC.

What a bunch of crap!!!!

Putin laid out time and again of their efforts to talk this out and time and again of the five waves of NATO expansion after promising not to expand, claiming it wasn't in writing. There is no honor in the west. None.

It shames me for him to verify what I had discovered in my study of the history of the region and the west's total debacle of their efforts to screw Russia.

We need to get the politicians out and start looking at the world as a place where we should live and prosper. No better time than now for an i***t like Trump to come in and start dealing with Russia and all the countries in the BRICS in a business like fashion. Make prosperity for the people. The people do not need to be pawns for the leaders to fashion their game's against others of the world. And we can ill afford for the dollar to become the next peso!!

Thank you for the responses.

I always try to council people that debt is bad and freedom from debt is good is why I worry about #1and 2.

After reading your answer to #3 I began thinking that perhaps there is another way to vision the attack on Gaza. I think though that being restricted to a community where you need a pass to leave would leave those citizens feeling trapped though your thought makes it is not like the Warsaw Ghetto as much as I imagine. I must ponder this change. The attack by Israel on Gaza is more like the attacks on the Indian Tribes by the US in the US. Generally the attacks by Indians were represented as massacres while the US troops usually were not charged with hostility toward the Indian but were only enforcing peace.

Sometimes I think I am becoming Casandra of Troy in believing that the US is failing.

How many kWh of energy are in a gallon of gasoline?
Let’s do a little energy math. I promise it won’t hurt a bit…
MIKE SOKOL
FEB 7

Dear Mike,
I read your article about the kWh of energy in a 20-lb. tank of propane. So how about gasoline? I have a 20-gallon tank of gasoline. Just how does that compare to the energy in an Electric Vehicle? —Robbie


Dear Robbie,
Great question, and once you understand how this works it’s useful for most any energy equivalency calculations.

First of all, you can google the amount of kWh (Kilowatt Hours) of energy in a gallon of gasoline. According to the EPA, one gallon of gasoline is equal to 33.7 kilowatt-hours of energy. Now we have the basic number for our calculations.

ICE (Internal Combustion Engine) calculations

To calculate the energy in a 20-gallon tank of gas all you have to do is multiply 33.7 x 20 = 674 kWh of energy.

Now, let’s assume that if an ICE vehicle gets 30 mpg, that 674 kWh of gasoline can provide 600 miles of range. So 600 miles / 674 kWh = 0.89 miles of range per kWh of gasoline energy.

If we assume $3.00 per gallon of gasoline, that will cost around 10 cents per mile if a vehicle gets 30 mpg.

EV (Electric Vehicle) calculations

My loaner Volkswagen ID.4 had a 275-mile range with 75 kWh of battery charge. So to calculate the kWh of energy needed per mile of driving we just divide 275 miles / 75 kWh = 3.66 miles of range per kWh of electricity.

If we assume $0.15 per kWh of electricity (that’s what I pay in Maryland), that works out to $11.25 per 75 kWh “tank” of electricity, and it will cost us 4.1 cents per mile for a 275 mile range.

Note that this calculation is based on a 10-hour overnight charge at your house which costs 15 cents per kWh. If you use a fast charger that only takes an hour, then you’ll be paying more like 40 cents per kWh for the convenience. And in many states if you install a smart kWh meter at your house you can save 50% on the cost of electricity used to charge your EV between 9pm and 9am.

Why the big difference?
Well, an internal combustion engine isn’t very efficient at converting gasoline energy into miles of driving. There’s a lot of waste in excess heat (notice that big radiator), as well as all that kinetic energy that’s turned into heat every time you step on the brakes.

An electric motor in an EV is much more efficient at turning electric energy into kinetic energy. Plus electric vehicles have been designed to have much lower wind resistance than their ICE counterparts.

I’ve calculated that an EV can use less than 1/4th of the raw energy of an ICE-powered vehicle. So, if there was an affordable and clean way to produce electricity locally, an EV could use a LOT less energy than a gasoline vehicle. However, that’s not the only challenge with EVs.



But what about mining all that Lithium for EV batteries?
Stand by for an update on the Salton Sea Lithium Extraction Project!