Can You Cook Steak From Frozen? Yes, and Here Is How
Forgot to move the pack to the fridge last night? Dinner is still on. Our butter-aged ribeyes cook well straight from the freezer, and the Meltique and wagyu cubes are the ones that should wait.
- Published
- Reading time
- 4 min
- Steps
- 7
- Total time
- 45 min
Yes, you can cook steak from frozen, and it is safe: frozen beef can go straight into a hot pan, it just takes about half again as long as a thawed steak. A half-inch Classic Gold Ribeye slice sears from frozen in 4 to 5 minutes total, a thick Giant Ribeye needs a hard sear and then a low oven, and Meltique and Saikoro cubes are the two we would still thaw first. Prices verified September 2026.
Can You Cook Steak From Frozen Without Thawing It First?
Steak cooks from frozen without thawing first as long as the slice is thin, or you finish a thick one gently. The frozen centre actually protects a thin steak while the crust forms, which is why a half-inch ribeye often comes out pinker from frozen than straight from the fridge.
What changes is the prep, not the pan:
- Wipe off the frost. Pat both faces with paper towels. Ice on the surface has to melt and boil off before anything browns.
- Oil the pan. A thawed ribeye releases its own fat quickly. A frozen one does not, so use a thin film of high-smoke-point oil.
- Salt after the first flip. Salt slides off a frozen face. Season each side once it has thawed and started to colour.
- Expect spitting. Ice meeting hot oil pops. Keep a lid or splatter screen within reach.
If the four slices in a pack are frozen together, dip the sealed pack in cold water for 5 to 10 minutes until they pry apart with a butter knife. Put the ones you are not cooking back in the freezer while they are still hard.
Is It Safe to Cook Steak From Frozen?
Cooking steak from frozen is safe. The USDA Food Safety and Inspection Service (fsis.usda.gov) says meat can be cooked straight from the frozen state, with cooking time running about 50% longer. The unsafe habit is thawing on the counter, where the surface sits warm for hours while the centre stays icy.
Doneness targets do not change. Pull at 52 to 54°C for medium rare, the same as a thawed steak. A thermometer matters more here, because a frozen centre makes timing less predictable than usual.
How Long Does Frozen Steak Take to Cook?
Frozen steak takes about half again as long as thawed steak. A half-inch Classic Gold Ribeye slice, which reaches medium rare in about 90 seconds a side when thawed, needs 4 to 5 minutes total from frozen, flipped every minute. A 1 to 1.5 inch Classic Giant Ribeye needs a sear, then 20 to 30 minutes in a 135°C oven.
Flipping every minute matters on thin slices. It keeps either face from overcooking while the heat works its way to the middle.
Which Steak Can You Cook From Frozen?
The steaks you can cook from frozen are our butter-aged Angus ribeyes: the half-inch Classic Gold Ribeye and the thick Classic Giant Ribeye, both ₱1,599 for 1 kg. Meltique and Saikoro wagyu cubes should be thawed first. Meltique's infused tallow renders out before a frozen centre warms, and cubes cook in under two minutes, too short for an icy core.
| Cut | Thickness | From frozen? | How |
|---|---|---|---|
| Classic Gold Ribeye, ₱1,599 | .5 inch, 4 slices | Yes | Pan, 4 to 5 minutes total |
| Classic Giant Ribeye, ₱1,599 | 1 to 1.5 inch, 2 slices | Yes | Sear, then 135°C oven |
| Prime Meltique Ribeye, ₱1,499 | .5 inch, 4 slices | Thaw first | Fridge, about 12 hours |
| Prime Meltique Giant Ribeye, ₱1,499 | 1 to 1.25 inch, 2 slices | Thaw first | Fridge, about 24 hours |
| Saikoro cubes, from ₱689 | Bite-size | Thaw first | Fridge overnight, or cold water |
For the fridge and cold-water times per cut, see how to thaw frozen steak the right way.
Availability, September 2026: the Classic Porterhouse, Classic T-Bone and Gold Artisan Ribeye are sold out. See what is in stock on the order page.
How Do You Cook a Frozen Giant Ribeye?
A frozen Giant Ribeye cooks best seared first and finished low. Sear the frozen slice in a very hot oiled pan for 90 seconds a side, then move it to a 135°C oven until the centre reads 50°C, usually 20 to 30 minutes. Rest it 5 minutes and it lands at medium rare from edge to edge.
Searing first is the opposite of the usual reverse sear, and it works here because the frozen core keeps the inside from cooking while the crust builds. Each Classic Giant Ribeye pack holds two slices, so one pan and one oven tray handle the whole kilo. No oven at home? A turbo broiler set to the same low heat does the finishing job, and our turbo broiler guide covers how to use one for steak.
Every pack leaves Silang vacuum-sealed and cold, and we deliver to Dasmariñas, Imus, Bacoor and General Trias with no minimum order. Steak delivery in Dasmariñas has the route detail.
Keep a Classic Gold Ribeye in the freezer for the nights you forget to thaw. Build your basket and send it on Messenger.