If You Thaw Your Steaks Before Cooking, You're Doing It Wrong

http://www.huffingtonpost.com/2014/08/07/cooking-frozen-steaks-americas-test-kitchen_n_5659221.html

Not sure what is best in Sous Vide. Or if you don't finish them in the oven, which we don't (and actually can't do because my oven is for storage and is broken).

If You Thaw Your Steaks Before Cooking, You're Doing It Wrong. -- Amy Alkon at August 9, 2014 5:19 AM

Whenever I'm grilling a steak I season it up and put it in the freezer for 15-30 minutes. The allows me to get the outside of the steak blackened by flare ups from the charcoal and then still have pretty much medium rare interior. It's delicious that way.

I have this thing called a flavor wave?

Electric heating element/fan.

Put in frozen steak 10 minutes later you have fully cooked mean.

I take closer to 20 though, a couple minutes of cooking, light seasoning, flip, repeat x3-5 depending on thickness

Outside is cooked just enough to kill surface bacteria, inside is rare, red, and bloody

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