Jeff Mauro's Frozen to Pan Steak Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Jeff Mauro

Frozen-to-Pan Steak

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  • Level: Easy
  • Total: 55 min
  • Active: 40 min
  • Yield: 2 to 4 servings
If you ever find yourself in a bind, you can 100% cook a frozen steak straight out of the freezer, with no defrosting necessary. This method proves you can achieve great results and get an evenly cooked, juicy steak. No one will ever believe it was rock-solid frozen 40 minutes ago.


Black Powder Rub:


  1. Preheat the oven to 275 degrees F. Line a baking sheet with a wire rack.
  2. Brush the frozen steaks with a little oil, then sprinkle all sides liberally with the Black Powder Rub (or you can just use salt and pepper if you prefer).
  3. Heat a large cast-iron skillet over medium-high heat. Add the 2 tablespoons oil, then sear the steaks until evenly browned and crusty on the bottom side, 2 to 3 minutes. Flip and sear on the other side until seared and evenly browned, another 2 to 3 minutes.
  4. Place the steaks on the wire rack-lined baking sheet. Place in the oven and cook until the desired internal temperature is reached, 120 degrees F for rare, 125 for medium-rare and 130 for medium. This could take 20 to 30 minutes depending on when your preferred internal temp is reached.
  5. Let rest for at least 5 minutes or up to 15 before slicing and arranging on a platter. Melt the butter in the pan until browned and pour over the steak.

Black Powder Rub:

Yield: 3/4 cup
  1. Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan over medium heat until fragrant, 1 to 2 minutes. Let cool for a minute or two. Transfer to a food processor, blender or spice grinder and pulse until coarsely ground. Add the salt, brown sugar, granulated garlic and dehydrated onion. Pulse until finely ground.