Can You Cook a Steak That Is Frozen?

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February 4, 2025

We've all been there—you pull out a steak for dinner, only to realize it's still frozen solid. The big question is: Can you cook a steak (filet mignon) straight from the freezer? The answer is yes! Not only is it possible, but it can also turn out just as juicy and flavorful as a thawed steak. In fact, some chefs argue that cooking steak from frozen can actually improve its texture. Let’s break it down.

Is It Safe to Cook a Frozen Steak?

Absolutely! As long as you cook it properly, there’s no risk. The most important thing is ensuring the steak reaches a safe internal temperature. The USDA recommends cooking beef to at least 145°F, followed by a three-minute rest period. This eliminates any bacteria that may be present, making it perfectly safe to eat.

Why Would You Cook Steak from Frozen?

Believe it or not, cooking a frozen steak has a few unexpected advantages:

Locks in Moisture – Since the steak spends less time in the temperature danger zone (40°F–140°F), it loses less moisture, resulting in a juicier bite.
Gets a Better Crust – A frozen steak allows for a longer sear, which means a crispier, more flavorful crust without overcooking the inside.
More Even Cooking – With traditional methods, steaks can sometimes overcook quickly. Cooking from frozen slows the process, making it easier to hit that perfect doneness.

How to Cook a Frozen Steak (Step by Step)

If you're ready to give it a shot, follow these simple steps:

1. Pick the Right Cut

Thicker cuts like ribeye, strip, or filet mignon work best because they can handle the slower cooking process. Avoid thin steaks, as they may cook too quickly and dry out.

2. Sear It First

Heat a cast-iron skillet over medium-high heat and add a high smoke-point oil like avocado or vegetable oil.
Sear the frozen steak for about 90 seconds per side until a deep golden-brown crust forms.
Don’t worry if the inside is still frozen—that’s what the next step is for!

3. Finish in the Oven

Preheat your oven to 275°F.
Transfer the seared steak to a wire rack set over a baking sheet to allow even heat circulation.
Cook until the internal temperature reaches your preferred doneness:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Well-Done: 155°F+
Use a meat thermometer for accuracy.

4. Let It Rest & Enjoy

Once your steak reaches the perfect temp, remove it from the oven and let it rest for at least five minutes. This step is crucial—it allows the juices to redistribute, giving you a tender, flavorful bite.

Should You Try It?

If you’re in a pinch, cooking a frozen steak can be a real lifesaver. Not only does it save time, but it can also deliver a steakhouse-quality meal right at home. The next time you forget to thaw your steak, don’t stress—just cook it frozen and enjoy the results!

Steak

How Long Do Uncooked Animal Organs Last in the Fridge?

If you’ve recently stocked up on nutrient-rich animal organs like liver, heart, or kidneys, you’re probably asking yourself the practical question: How long do these actually last in the fridge before I need to cook them? Good news—you’re not alone. Whether you're a seasoned nose-to-tail eater or just trying organ meats for the first time, storing them properly makes all the difference in flavor and food safety. So let’s dig in. The Short Answer: Not Very Long Raw organ meats are incredibly nutritious, but also incredibly delicate. Unlike regular cuts of meat, they don’t hang around too long in the fridge. Here’s a quick guide to help: Liver, heart, and kidneys: best used within 1 to 2 days of refrigerating. If you’ve vacuum-sealed them or they came pre-packaged tightly, you might get away with 3 days, tops. Always trust your senses—if the smell is off, the color’s changed dramatically, or the texture feels slimy, don’t take chances. Basically, organ meats are best when they’re fresh. If you know you won’t get to them in time, your freezer is your best friend. Tips to Keep Organ Meats Fresher, Longer These cuts are loaded with vitamins and minerals, but they also spoil quickly. Here’s how to give them the best shot at staying fresh: Keep them cold. Store them in the coldest part of your fridge—usually near the back, not on the door. Wrap them tightly. If the original packaging isn’t airtight, use plastic wrap or a zip-lock bag to prevent air from getting in. Freeze them if you’re not cooking them soon. Frozen organ meats (when properly sealed) will hold up well for 3 to 4 months. A little prep goes a long way here. Why Organ Meats Are Worth It Yes, they’re a bit more high-maintenance. But organ meats are nutritional powerhouses—loaded with B vitamins, iron, and other essential nutrients. And when cooked right? They’re delicious. Think seared beef liver with caramelized onions, or a slow-cooked beef heart stew that tastes like comfort in a bowl. Final Thoughts So how long do raw animal organs last in the fridge? One to two days is your safe window. After that, they’re better off in the freezer than forgotten in the back of the fridge. With proper storage, you can enjoy the rich flavor and unbeatable nutrition of these cuts without worry. Just plan ahead, keep them cold, and savor every bite.Looking for trustworthy, clean, pasture-raised organ meats? We love Ferguson Farms. Their animals are grass-fed and humanely raised—and it really shows in the quality of the meat.