Want to do your future self a favor? Freeze some thick-cut steaks. Then follow these tips to skip the defrosting step and cook them straight from frozen.
In the test kitchen, this idea of cooking frozen steaks came from Cook’s Illustrated Editor in Chief Dan Souza, who conducted an experiment where he compared steaks cooked from frozen with steaks that were defrosted before cooking. The results? Tasters unanimously preferred the cooked-from-frozen steaks to their thawed counterparts. (Check out the full details of his experiment here.)