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Let’s clear something up right away. You absolutely can grill frozen steak, and not only does it work, it works really well.
I know it sounds wrong. Every rule we’ve ever heard says thaw first, season first, let it come to room temp. But when you grill frozen steak the right way, you get an incredible crust on the outside and a perfectly cooked interior without that thick gray band around the edges.
This method is simple, forgiving, and honestly kind of fun to pull off. If you’ve got a frozen New York strip sitting in the freezer and forgot to thaw it, don’t panic. We’re firing up the grill anyway.
Why Grilling Frozen Steak Works
When you grill frozen steak, the outside sears quickly while the inside stays protected by that frozen center. Instead of overcooking the edges while waiting for the middle to warm up, you build crust first, then gently bring the internal temperature up with indirect heat.
It’s basically reverse sear logic, just starting from frozen, and reversed - haha. And once you try it, you’ll stop stressing about forgetting to thaw a steak ever again.
What You Need
This recipe keeps it simple. One thick 16-ounce New York strip, frozen solid. No thawing. No pre-seasoning.
You’ll finish it later with salt, fresh cracked black pepper, and maybe a little garlic powder or your favorite steak seasoning after slicing (or your favorite beef rub). That’s it. Heat control is what makes this work.
Setting Up the Grill
Preheat your grill to about 400°F and set it up for two-zone cooking. One side should be direct heat and the other indirect.
The direct heat builds that dark, flavorful crust. The indirect side gently thaws and finishes the steak without burning it. On a gas grill, leave one burner on and one off. On charcoal, bank the coals to one side.
Building the Crust
Take the frozen steak straight from the freezer and place it directly over the hot side of the grill. Let it sear for about four to five minutes per side, flipping once.
This stage is not about cooking it through. You’re building color and texture on the outside. Don’t keep flipping it around. Let it sit and develop that crust.
Finishing Over Indirect Heat
Once both sides have a deep crust, move the steak to the indirect side and close the lid. Now you’re slowly bringing the internal temperature up while the steak gently thaws from the inside out.
Total cook time usually lands around 35 to 40 minutes depending on thickness, but don’t cook by time. Cook by temperature. Always.
Doneness Temperatures and When to Pull It
Carryover cooking still happens when you grill frozen steak, so you’ll want to pull it slightly early.
If you like rare, remove it at 115 to 120°F and it will finish around 120 to 125°F. For medium rare, pull at 125 to 130°F and it will finish around 130 to 135°F. Medium comes off at 135 to 140°F and finishes around 140 to 145°F.
If you prefer medium well, pull it at 145 to 150°F and it will settle around 150 to 155°F. For well done, remove it at 155°F and it will finish at 160°F or slightly above.
Always check in the thickest part with a reliable thermometer. Temperature is what matters.
Resting the Steak
When it hits your target pull temperature, remove it from the grill and let it rest covered loosely with foil for at least 10 minutes.
Resting covered allows the juices to redistribute and lets carryover cooking finish the steak exactly where you want it. If you slice too soon, all that moisture ends up on the cutting board instead of in the meat.
Season After Slicing
Here’s the part that surprises people. Do not season before grilling.
When you grill frozen steak, seasoning beforehand can burn during the sear or wash off during the indirect cook. Instead, slice it first, then season generously with salt and fresh cracked black pepper.
If you want to add garlic powder or steak seasoning, this is the time. Seasoning after slicing keeps the flavor on the meat instead of losing it in the process.
The Final Result
What you end up with is a steak that has a serious crust on the outside and a beautifully even interior. No gray ring. No dried edges. No stressing about forgetting to thaw it.
Once you grill frozen steak this way, you’ll probably start keeping one in the freezer on purpose.
It works especially well with thicker cuts like New York strip, ribeye, or filet. The thicker the steak, the better this method performs.
If you’ve never tried to grill frozen steak before, this is your sign. It’s simple, reliable, and honestly kind of impressive when you serve it.
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Ingredients
- 1 16 oz New York Strip Steak, frozen solid
- Salt to taste, for finishing
- Fresh Cracked Black Pepper to taste, for finishing
- Optional: Garlic Powder or Steak Seasoning or your favorite Beef Seasoning (for after slicing)
Instructions
- Preheat your grill to about 400°F, setting it up for both direct and indirect heat zones.
- Place the frozen New York strip steak directly over the hot side of the grill.
- Sear for 4 to 5 minutes per side, flipping once, until you develop a dark crust on both sides. This step is only to build color and start cooking the exterior.
- Move the steak to the indirect heat side of the grill.
- Close the lid and let the steak cook indirectly until it reaches your preferred internal temperature. Total cook time will usually be about 35 to 40 minutes, depending on thickness and doneness preference.
- Remove the steak from the grill and rest covered for at least 10 minutes.
- After resting, slice the steak, then season generously with salt, pepper, and any optional seasoning. Seasoning after slicing helps keep flavor on the meat instead of burning off during searing or washing away during indirect cooking.
- Serve immediately.
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