What do you think of this steak cooking method:

Start with a frozen steak. Put it on a hot griddle. Pour melted button on
top of it. Butter will harden. Wait for butter to "mostly" melt. Flip
steak and cook evenly.

Think that would work? I heard it from a friend and supposedly it makes a
great medium rare steak! But I'd hate to waste a steak trying, if it'll
turn out well-done or something.

Are those plastic buttons, or bone buttons? Shirt buttons, or coat or
pants buttons? And is it placed on top of the griddle, or on top of
the steak?

"Mormont Harlecker" > wrote in message
...
> What do you think of this steak cooking method:
>
> Start with a frozen steak. Put it on a hot griddle. Pour melted button
> on top of it.

Oops, I mean pour melted butter on top of frozen steak.

Mormont Harlecker wrote:
> What do you think of this steak cooking method:
>
> Start with a frozen steak. Put it on a hot griddle. Pour melted button on
> top of it. Butter will harden. Wait for butter to "mostly" melt. Flip
> steak and cook evenly.
>
> Think that would work? I heard it from a friend and supposedly it makes a
> great medium rare steak! But I'd hate to waste a steak trying, if it'll
> turn out well-done or something.

It's a bad idea. Butter melts at about 93°F. If the top of the steak is
that warm, the middle has top be 20 or 30 degrees hotter than that. It's
already past mid-rare by the time the butter melts.

Pastorio

"Bob (this one)" > wrote in message
...
> Mormont Harlecker wrote:
>> What do you think of this steak cooking method:
>>
>> Start with a frozen steak. Put it on a hot griddle. Pour melted button
>> on top of it. Butter will harden. Wait for butter to "mostly" melt.
>> Flip steak and cook evenly.
>>
>> Think that would work? I heard it from a friend and supposedly it makes
>> a great medium rare steak! But I'd hate to waste a steak trying, if
>> it'll turn out well-done or something.
>
> It's a bad idea. Butter melts at about 93°F. If the top of the steak is
> that warm, the middle has top be 20 or 30 degrees hotter than that. It's
> already past mid-rare by the time the butter melts.
>
> Pastorio

Thank you very much, sir, for your learned answer!

"Bob (this one)" > wrote in message
...
> Mormont Harlecker wrote:
> > What do you think of this steak cooking method:
> >
> > Start with a frozen steak. Put it on a hot griddle. Pour melted button
on
> > top of it. Butter will harden. Wait for butter to "mostly" melt. Flip
> > steak and cook evenly.
> >
> > Think that would work? I heard it from a friend and supposedly it makes
a
> > great medium rare steak! But I'd hate to waste a steak trying, if it'll
> > turn out well-done or something.
>
> It's a bad idea. Butter melts at about 93°F. If the top of the steak is
> that warm, the middle has top be 20 or 30 degrees hotter than that. It's
> already past mid-rare by the time the butter melts.
>
> Pastorio

He *is* starting with a frozen steak though Bob (a bad idea anyway in my
book...)



Shaun aRe

Shaun aRe wrote:
> "Bob (this one)" > wrote in message
> ...
>
>> Mormont Harlecker wrote:
>>
>>> What do you think of this steak cooking method:
>>>
>>> Start with a frozen steak. Put it on a hot griddle. Pour melted
>>> button on top of it. Butter will harden. Wait for butter to
>>> "mostly" melt. Flip steak and cook evenly.
>>>
>>> Think that would work? I heard it from a friend and supposedly
>>> it makes a great medium rare steak! But I'd hate to waste a
>>> steak trying, if it'll turn out well-done or something.
>>
>> It's a bad idea. Butter melts at about 93°F. If the top of the
>> steak is that warm, the middle has top be 20 or 30 degrees hotter
>> than that. It's already past mid-rare by the time the butter melts.
>>
>> Pastorio
>
> He *is* starting with a frozen steak though Bob (a bad idea anyway in
> my book...)

I know. And that's worse than if it were at room temp.

Pastorio

"Mormont Harlecker" > wrote in :

> What do you think of this steak cooking method:
>
> Start with a frozen steak. Put it on a hot griddle. Pour melted
> button on top of it. Butter will harden. Wait for butter to "mostly"
> melt. Flip steak and cook evenly.
>
> Think that would work? I heard it from a friend and supposedly it
> makes a great medium rare steak! But I'd hate to waste a steak
> trying, if it'll turn out well-done or something.
>
>

Gosh, butter... I'd use another source of fat. Butter burns quickly, Try
olive oil and marinating the steak (thawed) ahead of time? I have never
done a frozen steak.

Michael

Mormont Harlecker wrote:
> What do you think of this steak cooking method:
>
> Start with a frozen steak. Put it on a hot griddle. Pour melted button on
> top of it. Butter will harden. Wait for butter to "mostly" melt. Flip
> steak and cook evenly.
>
> Think that would work? I heard it from a friend and supposedly it makes a
> great medium rare steak! But I'd hate to waste a steak trying, if it'll
> turn out well-done or something.
>
>

As mentioned: burned butter and a lot of smoke.

I did do a frozen steak with adequate results using a HOT cast iron
skillet and a frozen steak into which I pressed a lot of salt.

Lots of smoke, so disable of screen off your smoke alarms.


jim

"Mormont Harlecker" > wrote in message
...
> What do you think of this steak cooking method:
>
> Start with a frozen steak. Put it on a hot griddle. Pour melted button
on
> top of it. Butter will harden. Wait for butter to "mostly" melt. Flip
> steak and cook evenly.
>
> Think that would work? I heard it from a friend and supposedly it makes a
> great medium rare steak! But I'd hate to waste a steak trying, if it'll
> turn out well-done or something.
>
>

Very hit and miss with a high chance of miss.

To judge the amount your steak is cooked you need it to be thawed
(preferably room temp) so that you can judge its texture by the amount of
give in it. This allows for different thickness of meat and other
variables. Not possible to do accurately with frozen steak.

Also (as others have mentioned) butter burns. If you *like* the
smell/flavour of burned butter with steak don't let me stop you.

David

JimLane wrote:
>
> Mormont Harlecker wrote:
> > What do you think of this steak cooking method:
> >
> > Start with a frozen steak. Put it on a hot griddle. Pour melted button on
> > top of it. Butter will harden. Wait for butter to "mostly" melt. Flip
> > steak and cook evenly.
> >
> > Think that would work? I heard it from a friend and supposedly it makes a
> > great medium rare steak! But I'd hate to waste a steak trying, if it'll
> > turn out well-done or something.
> >
> >
>
> As mentioned: burned butter and a lot of smoke.
>
> I did do a frozen steak with adequate results using a HOT cast iron
> skillet and a frozen steak into which I pressed a lot of salt.
>
> Lots of smoke, so disable of screen off your smoke alarms.
>
> jim

Last night I cooked a steak in the oven from frozen. I rubbed it
with olive oil, seasoned with lemon pepper, garlic granules and put it
under the broiler until the edges were browned. A little bit of fat
around the edges browned nicely. Now this steak had a tich of freezer
burn on one small side and I didn't cut it off. It was great.
Perfectly done to medium rare, just the way I like it. No hint of
freezer burn flavour-wise......Sharon

Shaun aRe > wrote:

> He *is* starting with a frozen steak though Bob (a bad idea anyway in my
> book...)

Yes, always hard to judge doneness when starting from
frozen. I have had some success by starting out on a
grill at low heat till the steak gets fully thawed and
mostly cooked, then crank the heat up high for a few
minutes to finish it off. Tricky to get it just right,
but possible with a little practice. Much better to
start with thawed meat, but occasionally we forget to
take it out of the freezer a day ahead and really want
a nice steak, so one learns how to deal.

Bill Ranck
Blacksburg, Va.

On Thu, 02 Jun 2005 08:43:57 -0400, biig wrote:

> Last night I cooked a steak in the oven from frozen. I rubbed it
> with olive oil, seasoned with lemon pepper, garlic granules and put it
> under the broiler until the edges were browned. A little bit of fat
> around the edges browned nicely. Now this steak had a tich of freezer
> burn on one small side and I didn't cut it off. It was great.
> Perfectly done to medium rare, just the way I like it. No hint of
> freezer burn flavour-wise......Sharon

Glad it worked out for you. AFAIC if the steak is frozen, you might
as well cook it from frozen or partially thawed at most.