Hey guys I am trying to cook frozen grass fed steak in a halogen oven at 170 C on the high rack and although the meat cooks evenly throughout, I can see a slight sizzling (don't know if its oil or water).
I am cooking it for around 30 - 40 minutes.
Is this the wrong way to do it? Should I thaw it first next time?
Good question. I'm interesting in cooking a room temp Steak to rare in a Halogen oven. Currently pan-frying in coconut oil for 3-4 mins and don't want to risk messing up a nice bit of grass-fed fillet steak in the oven, so not taken the plunge.
I should point out the most unbulletproof, yet tastiest, way to cook a steak:
Get your steaks to room temperature. Pat dry.
Preheat your oven to 100C, with a plate in there.
Put a frying pan on HIGH heat, with some olive oil.
Season your steaks with salt on both sides.
Wait for your pan to start to smoking, it could take 5-10 minutes for it to get HOT.
Start a timer and lay down your steak.
Flip it every 15 seconds.
Somewhere between 2-3 minutes, it will be ready. Use the "thumb test" that I'll link to at the end of the post.
Put the steak on the pre-warmed plate, on your kitchen bench and let it rest for 5 minutes.
The idea here is that a steak cooks best when it is exposed to even temperature. If you lay a steak down to cook for 2+ minutes on one side, the other side gets cool. By repeatedly flipping it, you're keeping it hot on both sides.
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