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DAE try cooking steak straight from frozen? Tried it on a Tuesday and the crust was unreal
I pulled a 1.5 inch ribeye right out of the freezer at my place in Tulsa and threw it in a hot cast iron, and it came out with a better sear than my usual thawed method 9 times out of 10. Any of you run this in a pro kitchen, or does the timing just not work during service?
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michaels9512d ago
Man, I remember reading about this years ago and thinking it was nuts, then I tried it with a chuck roast cut thin and it actually worked fine. The trick is you gotta cook it lower than you think at first so the middle isn't raw, then crank it at the end for the crust. Timing during a rush would be a nightmare though, that part I don't doubt.
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