In A Hurry? Three Ways To Cook Meat From Frozen

Sometimes it’s acceptable, maybe even preferable to cook meat from frozen. With the proper equipment (meat thermometer) you can be spontaneous in the kitchen. Here’s three ways to master steak, chicken and pork from frozen.

Maybe you’re great with meal planning, maybe you need to defrost ground beef, or, maybe you’re busy and cooking is the last thing on your mind. Whatever your dinner strategy is, it is useful to know that some cuts of meat can be cooked without thawing. With the use of an instant-read thermometer, you can go from zero to hero quickly in the kitchen.

Steak

Whichever steak you prefer. We prefer a New York strip for this method. But it can work with just about any of them. In fact, in the case of steaks, frozen steaks actually cook more evenly and lose less moisture during cooking, than defrosted ones.

The Technique

1. Sear your steaks in a well-oiled skillet over high heat for about 90 seconds per side.

2. Transfer them to a baking sheet, then place them in a 275 degree oven until they reach an internal temperature of 125 degrees—medium rare. This should take about 18 to 22 minutes.

3. Season with salt and pepper.

Chicken Breasts

The Technique

1. First, break apart your pieces, if they aren’t already separated. We do not recommend cooking a lump of frozen chicken.

2. Coat the chicken in olive oil and season with your favorite herbs or spices. *Note, you can also save seasoning for the end if you prefer.

3. Spread the individual pieces out on a lined or greased baking sheet and place in a 425 degree oven.

4. Roast until the breasts reach an internal temperature of 165 degrees, about 30 to 40 minutes, depending on the size of the pieces.

Pork Chops

The Technique

1. Sear the chops in a well-oiled skillet on high heat for about 90 seconds per side.

2. Cut an onion in half and use the circles to cover the bottom of a slow cooker in a single layer.

3. Place the seared chops on top of the onions.

4. Season the top of the chops with your preferred spices or fresh herbs.

5. Pour a ¼ cup of hot water into the slower cooker and cover,

6. Cook on high for 3 to 4 hours, until the chops reach an internal temperature of 147 degrees.