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Epicurious

Cook-From-Frozen Steak with Burst Cherry Tomato Sauce

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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews

If you’ve ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it’s foolproof, and you don’t even need to let the meat defrost. The secret is to start by shallow-frying your frozen steak to get a deeply browned crust on the outside, then transfer it to a low oven to slowly defrost and cook into evenly pink, juicy perfection.

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