Description
Grilled Frozen Ribeye Steak recipe. Why thaw? Put those frozen ribeye steaks right on the grill.
Ingredients
Scale
- 4 (1-inch to 1.5-inch thick) frozen boneless ribeye steaks
- Salt (1/2 to 1 teaspoon kosher salt per steak)
- Fresh ground black pepper (1/2 teaspoon per steak)
Instructions
- Set up the grill for indirect high heat (450°F+): Set the grill for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber Summit gas grill, I preheat the grill with all burners turned to high for 10 to 15 minutes. Then I turn off half of the burners - I turn off burners 1, 2, 3 and leave burners 4, 5, 6 on high. Then I brush the grill grate clean with my grill brush.
- Sear the steaks: Put the steaks on the grill over the lit burners. Sear the steaks, flipping often, until they are browned and crusty on both sides, about 12 minutes. (On my gas grill, I grill in a 3-3-rotate-3-3 pattern to get diamond grill marks. I set the steaks on the grill so they are on an angle, with the tip of the steak pointing Northeast. I grill the steaks on the first side for 3 minutes, then flip the steaks, making sure they still point in the same Northeast direction. I grill the second side for 3 minutes. Then I flip them again, back to the first grilling side, rotating the steaks 90 degrees as I flip them - now they’re pointing Northwest, to give the steaks diamond grill marks. I grill for 3 minutes and then flip the steaks one last time, pointing them in the same Northwest direction, and grill for another 3 minutes to get diamond grill marks on the last side.)
- Move the steaks and finish with the lid closed: Move the steaks to the indirect heat side of the grill, away from the fire. Push a probe thermometer into a steak from the side, aiming for the center of the steak, then run the wire out under the grill lid, keeping the wire away from the direct heat part of the grill. Close the lid and cook the steaks until they reach an internal temperature of 125°F for medium-rare, about 12 minutes. (For Rare, cook to 115°F internal, about 9 minutes; for Medium, cook to 135°F, about 15 minutes.)
- Season and serve: Remove the steaks from the grill and sprinkle evenly with salt and coarse ground black pepper. Let sit for five minutes for the juices to redistribute, then serve.
Notes
- I went with my gas grill because I was in a hurry, but grilling from frozen works just as well on a charcoal grill. Set your Kettle up for a Sear and Move indirect heat setup with charcoal.
- This technique will work with any thick-cut steak. Try it with a New York strip, a filet mignon, or a sirloin.
- I’m usually a “salt ahead of time” guy, but do NOT salt the steaks before they’ve been seared - the salt will just bounce off the frozen steak. For these steaks, I wait to salt and pepper them until after they are done cooking.
- Really, don’t trust timing on this recipe. Use a thermometer. Please?
Tools
- Grill (I love my massive Weber Summit and my Weber Kettle)
- Probe Thermometer (My Thermoworks Smoke and Thermoworks ChefAlarm have high heat probes that can stand up to grilling. I use the Smoke because the Smoke Gateway app has a tracking graph - it makes it easy to get timings for the indirect heat side of the recipe. And, yes, I'm a geek.)
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Weeknight Dinner
- Method: Grilling
- Cuisine: American