What's the best way to freeze and thaw steaks?
We like to buy whole, boneless New York strip and cut it down into thick steaks. We bought a bigger cut than usual and would like to freeze the remaining steaks we cut. What's the best way to do this? Wrap in plastic, then in a freezer bag? Also, when we're ready to cook the remaining steaks, how should we thaw them?
My main worry is that the meat was frozen when it got to the grocery, and we would be re-freezing it...but we'll see how it goes.
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It shocks me how much food I can put into an apt freezer.
I had a long talk with my butcher about re-freezing. You can do it, but there will be some moisture loss as it thaws.
I recently watched an Alton Brown episode about steak. He freezes his steak uncovered so any moisture on the surface evaporates. Then he wrapped it in plastic and then foil.
Here's the fun part. Americas Test Kitchen has a video that shows how to cook steaks from frozen. They showed how much more even a steak cooks from frozen than a thawed steak. They also suggested you freeze the steaks uncovered. The video was on Huffington Post. I can't link it from my phone. It's pretty mind blowing. I have a flat iron steak that I am going to try it on.