This modernist technique for cooking steak may sound absolutely bizarre, but Kitchen Konfidence food writer Brandon Matzek says this frozen seared steak method is an easy process that results in perfectly cooked steak: “The contrast of the salty, golden crust and the smooth, buttery center is just pure heaven.”
The method, adapted by the New York Times from the “Modernist Cuisine: The Art and Science of Cooking” cookbook, involves freezing the steak for an hour then salting it generously and searing it in a layer of safflower oil on a cast iron skillet. Because the steak is frozen, you don’t risk overcooking the meat.
Then finish the steak off in the oven at a low temperature for up to an hour.
Besides perfectly cooked steak, here’s another reason to give this technique a try: When you get home from work, you can take the steak straight from the freezer to the pan, no need to bother with defrosting. Hit up the link for more details.