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Grilled Frozen Steaks - Weekend Recipe
Do not substitute thinner steaks for the thick-cut steaks called for in the recipe. Thinner steaks cannot be grilled successfully when taken directly from the freezer.
Ingredients
- 2 (1 pound) Frozen Bonless Strip or Ribeye Steaks
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Instructions
- Charcoal Grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of the grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes
- Gas Grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off the other burner(s)
- Clean and oil cooking grate.
- Place steaks on hotter side of grill and cook (covered if using gas) until browned and charred on first side, 5 to 7 minutes.
- Flip steaks, season with salt and pepper, and cook until browned and charred on second side, 5 to 7 minutes.
- Flip steaks, season with salt and pepper, and move to cooler side of grill, arranging so steaks are about 6 inches from heat source.
- Continue to cook until meat registers 115 to 120 degrees for rare or 120 to 125 degrees for medium-rare, 10-15 minutes.
- Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes.
- Serve and enjoy
