The 4 minute steak

[chef k-dude]

Awesome !

Been doing the same thing . Magic on beef or pork .

Season it first then on the grill from the freezer?

 

[chopsaw]

Season it first then on the grill from the freezer?

Pre season then freeze like the OP mentioned . I thaw before cooking .
The Canadian steak seasoning I have is from Trade East . Works magic on anything I use it on , but the freezing pre seasoned really tenderizes the meat . The moisture inside freezes and swells up . Cuts some of the muscle fibers . Like running a jaccard .

 

[chef k-dude]

Almost all steaks I cook have been frozen. Maybe that's why my NY strips arent always tough like so many other people say. I have known for years that freezing makes meat more tender.

I recall some years ago watching an episode of Parts Unknown with Bourdain. He went to a sushi bar in Japan owned by a Japanese guy who ran restaurants in the U.S. for years, then decided he just wanted a small sushi place back home in Japan. He explained that he intentionally froze certain fish, red snapper etc. that has some natural chew and pull to it (when raw) and it would make it bite-through tender for the best sushi texture.

That Canadian steak seasoning seems fairly obscure, hard to even find the ingredients on their web site, but Fooducate says the ingredients are "salt, dehydrated garlic, black pepper, dehydrated onion, spices, red pepper". Does that match the container you have?

I have a Montreal seasoning mix recipe that would be in the same lane. Wonder if seasoning it before my bulk freezing would work well...it can be a year or more sometimes before I get around to the last steak I had frozen.

 

[normanaj]

Never seasoned before freezing,never occurred to to me to do so.

Is there an amount of time the meat should sit with the seasoning on it or just straight to the freezer after seasoning?

 

[chopsaw]

That Canadian steak seasoning seems fairly obscure, hard to even find the ingredients on their web site, but Fooducate says the ingredients are "salt, dehydrated garlic, black pepper, dehydrated onion, spices, red pepper". Does that match the container you have?

Yes . The " spices " is pretty general . There's a lot of stuff in there , like celery seed and dill for starters . I get it at GFS . I put it on toast and bagels in the morning . Like everything bagel seasoning .

Never seasoned before freezing,never occurred to to me to do so.

I stumbled on it one time deer hunting . I seasoned up and vac'd some loin chops to take along , but forgot them . Called home and had the kids put them in the freezer . When I got around to grilling them a few months later , I was surprised by the flavor and tenderness .

 

[philpom]

That Canadian steak seasoning seems fairly obscure, hard to even find the ingredients on their web site, but Fooducate says the ingredients are "salt, dehydrated garlic, black pepper, dehydrated onion, spices, red pepper". Does that match the container you have?

The stuff I use is easy to find and matches your description.

 

[philpom]

Never seasoned before freezing,never occurred to to me to do so.

Is there an amount of time the meat should sit with the seasoning on it or just straight to the freezer after seasoning?

I do it for 2 main reasons, for steak it gives time for it to penetrate the meat, I think most of the action happens during the thaw - say a day or 2 in the fridge plus it's ready to go!

The second reason is to have meat ready to go straight to the souse vide from the freezer. Think loin roast, pork chops, chicken breast etc. This of course works perfectly for steak that goes in the water bath aswell.

The short answer is no, I season, usually in batches, then seal and off to the freezer.

 

[uncle eddie]

Best pic on the carousel in a while - great looking steak!