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Wait, what? Baking a steak? I know, it might sound strange, because it’s not how we’ve been programmed to cook steak. Steak should be grilled, seared, but not baked.
However, this is one of those less commonly used cooking methods that really should gain more traction. The best part about this is that you can cook a steak from frozen. And I don’t know about you, but I’m pretty terrible at planning so when I want a steak, it’s rarely (see what I did there?) thawed by the time I want to eat it.
As far as what kind of steaks we eat, we purchase ours from the Primal Guys, a great local Colorado company that sells grass-fed, grass-finished beef. We get the Bulk Share stuff, so we get a good selection of different cuts that I wouldn’t normally think to purchase. This time, we got a ribeye steak in our pack. Wasn’t Rob happy? Steak for dinner. But it was 5:00pm and that’s way too late to start thawing a steak and have it cooked and ready in time to eat dinner that day. What’s a girl to do? Cook it frozen, of course.
Oh, and probably the most important part of any steak is the side of sauteed onions and bacon. Yeah, bacon, because adding pig to cow is only natural. Now, let me tell you, as good as this steak tastes, I just can’t take a photo that does it justice, so just know that.
Baking a Frozen Steak
- 1 Frozen Grass-Fed Steak whatever cut you want
- 3 Tbsp Grass-Fed Butter or Ghee
- Sea Salt to taste
- Fresh Ground Black Pepper to taste
- 1 large Yellow or Sweet Onion
- 4 slices Bacon
- Preheat the oven to 200°F.
- Heat a large oven-safe skillet, preferably cast-iron, over high heat. Add butter or ghee when the skillet is hot.
- Salt and pepper one side of the steak. I like to use a heavy hand on the salt, helps the flavor and adds a nice crust. Put the steak, seasoned side down, in the hot skillet. Do not move it around, let a nice crust form as it sears.
- While the first side is searing, salt and pepper the other side of the steak. After a minute or two, check to see that the first side of the steak is seared nicely, and if it has, flip the steak.
- After another minute or two, put the skillet in the preheated oven. Set the timer for 30 minutes. This is what I do for a steak about 1" thick.
- Start checking the internal temp at about 30 minutes. I really like my steaks rare (120°-125° internal temp) or medium-rare (130°-135° internal temp). Remove the skillet from the oven when your steak has reached the desired doneness.
- While the steak is cooking in the oven, quarter and slice your onion. Cut the bacon into 1/2"-ish pieces. In another skillet, add the bacon.
- Turn on the burner to medium and start to cook the bacon. When it's almost done, not yet crispy, add the sliced onions. Saute until translucent and golden.
- Serve with your deliciously cooked steak.