Reviewed: May 3, 2012

You should not cook a steak or any meat frozen! Not only can you get food poisoning but you will make horrible tasting food! The food needs to be room temp before cooking so the food can be evenly cooked. When you cook frozen food the outside cooks before the inside.

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Clameliam

Cooking Level: Expert

Reviewed: Feb. 4, 2012

(maybe i messed it up) It was okay, it was fast to make. I have made better stakes tho. Good idea with the butter!

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Reviewed: Feb. 1, 2012

This was delicious. After I flipped the steak, I broiled for an additional 10 (instead of 8) mins. I like them done. It was juicy and not tough. Thank you for sharing. Cheers!

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MrMonday

Reviewed: May 21, 2011

I love this recipe and in fact have been using it for years. Except, I do thaw my meat. I don't think it would hurt to cook it frozen it's just my habit to thaw it first. With this recipe you get the flavor of the steak and not of a sauce or strong marinade. Even though it's an old comment I would like to say you cannot get sick from cooking a frozen steak. In fact I have to wonder where on earth the commenter got that idea. When you cook this steak use real, unsalted butter for the best results. Margarine just won't give you the same results. I also use the meat tenderizer after the steak is thawed and it works just fine that way. This is a good recipe.

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Reviewer:

shlbycindy

Cooking Level: Intermediate

Home Town: Shelby, North Carolina, USA

Reviewed: Feb. 15, 2011

I made a version of this for Valentine's Day dinner, thrown together at the last minute since I was late coming home from work and had forgotten to thaw the steak. I didn't have meat tenderizer, just used the butter, Worcestershire, garlic, salt & pepper..the steak turned out FABULOUS! Tender, incredibly moist & juicy. Served alongside a baked potato, steamed broccoli, good bread & a nice red wine, it was the perfect romantic dinner and my boyfriend was very impressed! ;)

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RAPUNZEL

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Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

Reviewed: Oct. 10, 2010

This was just O-K. Nothing excellent, but I guess it isn't fair to compare it to a nice grilled steak! Might try it again this winter when we can't grill out, but I also might keep looking for the tastiest way to cook up a steak inside.

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Lemon Mama

Cooking Level: Expert

Reviewed: Sep. 27, 2010

It was definitely juicy. The flavor was not the right fit for me though-- perhaps the garlic was a bit much.

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FlyingPen

Reviewed: May 8, 2010

I did the following changes: 1 tbsp soy sauce 1 tbsp brown sugar Omit the salt and pepper The butter, I did not add in the marinate but put 1 tbsp of margarine on each side while steak is in the oven. Outcome: Charred on the outside, Juicy in the inside. For 10 mins on each side, cooked while frozen, the steak is cooked medium rare..

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Nora

Cooking Level: Beginning

Reviewed: Apr. 9, 2010

Wow, you saved dinner tonight! I made this as close to as written as I could. Used whatever single cheap steak it was that I had, and Garlic Salt instead of real garlic. Didn't have tenderizer (which I was afraid might be really important) so threw on some Montreal Steak Seasoning. Did use Lea & Perrins Worcestershire and Salt & Pepper, and 1 1/2 to 2 tbs butter per side. Broiled on high (middle rack) for 8 minutes on first side, then 6 minutes on second, then covered the pan with foil for about 10 minutes, and it turned out perfect -- tender, rare, and delicious! Thanks so much for this recipe!!!

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MyKidzMom

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA

Reviewed: Feb. 24, 2009

I had two pittiful cuts of steak I needed to cook and hoped to make them as juicy as possible. I have never heard of broiling steak, and I am glad I tried it. My steaks were already thawed and after shaking on Fiesta Brand Texas Style Steak Seasoning with Tenderizer on both sides, I let them sit out at room temperature for several hours. I brushed butter on one side and then broiled for 6 minutes, turned them, brushed butter on the opposite side, and broiled for six additonal minutes. I then removed them from the oven and wrapped foil around them to make a pouch and let them sit for 10 minutes. For pittiful steaks, they had a great flavor and were a lot juicier than they would have been if I would have cooked them in another fashion. -my steaks were fairly thin and 12 minutes cooked them to a well done state...I will try less time next time.

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