Baking a Frozen Steak - Our Paleo Life

Baking a Frozen Steak

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.

Primal Guys Steak | Our Paleo Life

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.

Baking A Frozen Steak | Our Paleo Life
Baking A Frozen Steak | Our Paleo Life

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 | Our Paleo Life
Baking A Frozen Steak | Our Paleo Life
Baking A Frozen Steak | Our Paleo Life

Baking a Frozen Steak

Course: Main Course
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Author: Kendra Benson

No need to remember to thaw your steaks, here's a simple way to cook a frozen steak that tastes great.



  • 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


  1. Preheat the oven to 200°F.

  2. Heat a large oven-safe skillet, preferably cast-iron, over high heat. Add butter or ghee when the skillet is hot.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  7. 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.
  8. 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.
  9. Serve with your deliciously cooked steak.

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16 Comments on “Baking a Frozen Steak

      1. Kendra Benson

        Sorry about that. It looks like the first step was removed when we switched recipe card formats. I’ve added it back.

  1. Susan Thorne

    I’m going to have to try this! I’m not real good at planning ahead either. Only thing I’ll change is ….no grass fed for me. Growing up in the Mid West I know that the best beef is corn fed. No matter what you do to grass fed it will always taste like the grass they eat and will never be as tender….sorry! If all you’ve ever had is grass fed you don’t have any idea what a good cut of beef is

    1. Dan

      Like Venison Susan. What they ate before they we’re culled is what the flavor of the meat will be. Had deer from Traverse Bay, Mi. area…cherries & the horrible taste of tree bark when the grazing was almost non-existent due to alot of snow. Corn feeding can be controlled, eating grass from hither & yon cannot. Unless you want Kobe beef. You’ll faint when you see that cost.

  2. Mz R.

    My steak was perfect! I like mine well done I don’t eat much red meat but I had this steak in my freezer.So I said why not. I didn’t want to wait for it to thaw out so Goggle Bake Frozen Steak. and I chose your site. and I’m glad I did. I followed your instructions. I cook with sunflower oil and I cooked the steak at 350 degrees because I wanted it well done. usually well done steaks are tough. I added seasoning salt, pepper, pierce the meat and added a little meat tenderizer. and let it cook on top of the stove. Right before putting it in the oven I put lots of onions under the steak and some liquid smoke on top of the steak and right before taking it out of the oven to eat I add a little water and let it cook for another 15mins WOW! was it Good and TENDER! Thank You very much. Mz R.

  3. Charlotte

    GREAT post!! I just wanted to point out about the caption. The test wasn’t frozen steak vs fresh steak, it was still frozen vs thawed (formerly frozen).

  4. Jesse

    I tried this, and I like my steak medium to medium well. It spent an hour in the oven and it’s still super rare. I’d only advise this recipe if you like your steak anywhere between rare and borderline uncooked. Still good for rare steak though!

    1. Kendra Benson

      Sorry about that. It looks like the first step was removed when we switched recipe card formats. I’ve added it back.

    1. Kendra Benson

      Sorry about that. It looks like the first step was removed when we switched recipe card formats. I’ve added it back.

  5. Tyler Sherman

    This went on for more than an hour and a half. The temperature in the oven was way too low so I increased it by 200 degrees F. Seemed to cook quicker and was not too rare. Internal temperature was around 150 degrees F and appeared as seared, raw meat. Gave it an additional 40 minutes and was perfect. Thank you for the recipe suggestions!!🤙🤙


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