By fortuneRice This question already has an answer here:
How dangerous is it to refreeze meat that has been thawed?
This question refers specifically to the recipe found here:
which I’ll quote for the complete reference:
This recipe starts with a beautiful slab of frozen porterhouse steak.
The steak is seared in a screaming hot cast iron skillet then finished
in a 200°F oven until done to taste. The whole process is quite easy
and results in a perfectly cooked steak. The contrast of the salty,
golden crust and the smooth, buttery center is just pure heaven.
Freezing the steak in advance will ensure that you don’t overcook the
meat while you achieve that perfect sear. This recipe is also easily
scalable for a dinner party. Sear each steak one at a time and then
finish them all off in the oven at the same time!
Cover the steak in plastic wrap (or butcher paper) and place in the
freezer for 1 hour.
Meanwhile, preheat your oven to 200°F and place a rack in the center of the oven.
After freezing for an hour, season the steak with a generous amount of kosher salt and freshly ground black pepper.
Place a cast iron skillet over a high flame and heat until screaming hot (at least 10 minutes). Add a thin layer of safflower oil
then quickly but carefully set the steak in the skillet. Sear one side
only until golden brown. Press the steak down with tongs to get an
even sear. Alternatively, you can set a heavy bottomed pot or press on
top of the steak to get a nice even crust.
Transfer the steak, seared side up, to a rimmed baking sheet and place in the oven. Cook until done to taste (30 minutes – 1 hour). An
internal temperature of 125 for rare, 145 for medium and 165 for well
Let stand for 10 minutes covered in a aluminum foil before thinly slicing. Season with a sprinkle of kosher salt.
Now, my question is:
I travel to a remote location for work and stay there during the week and have dinner there. We usually just eat at the local restaurants but lately I’ve been trying to save some time …read more