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The Secret to Grilling a Frozen Steak

What if I told you the very best steak of your life can be enjoyed in as little as 25mins, with only two (to four) ingredients and 10mins of cooking!
Our in-house chief and recipe curator have came up a simple 7 steps method for you to follow and you'll be on your way to enjoy a perfectly cooked grill/stove-top steak.
Buttery, tender, melt-in-the-mouth, juicy pink center
The steak today we will be using is our Frozen Australia Marbled Sirloin Steak
 
 
Side note:
Q: Frozen Meat vs Fresh Meat
A: It depends upon exactly how the chickens were raised: regular or organic. If you take a natural hen as well as freeze it, there is no difference in between the fresh as well as the deep iced up from a dietary perspective.
Ingredients used:
- Frozen Australia Marbled Sirloin Steak (150g)
- Garlic Salt
- Corse Black Pepper
 
For this recipe, we'll be using a BBQ charcoal over-the-fire. You may also choose to use a cast iron skillet.
 
Step 1:
First we start by creating a 3-zone charcoal grille system, High heat with flame, medium heat and low heat. 
 
Step 2:
Once flame is hot and ready (protip: for medium rare you do not have to thaw the Frozen Australia Marbled Sirloin Steak), we start off by placing the steak on the left side (high heat with flame). 
 
Step 3:
Season generously with garlic salt and coarse black pepper. 
 
 
Step 4:
Be patience and try not to flip the steak too much (max 2 flips). Flip only when you noticed the browning on the sides have reach the center of the meat.
Flip again and repeat step 3.
 
 
Step 5:
Now that both sides are done, give it a little heat on it's side (30 seconds) and shift it to the center of the charcoal grille (medium heat). Depending on how well you like your steak to be, for medium-rare, leave it on each sides for ~approx 2-3 mins.
 
 
Step 6:
REST, REST and REST!!
Now we shift the steak to the right side (low heat) and leave the steak to rest for 5 mins
 
Side note* When steak is cooked, the muscle fibers contract because of the increased temperature. Then, the water is squeezed out of the fibers and the liquid moves towards the center of the steak.
If you cut meat before it rests, the juice goes directly on your plate because it hasn’t had a chance to be reabsorbed by the meat yet.
However, if you give the steak a chance to rest a little after moving it from the heat, the fibers relax and widen. This makes it possible for the moisture to be reabsorbed and redistributed throughout the meat.
 
Step 7:
Ready to serve!
 
 
Remember when cooking steak, 
Less is More.
Enjoy your steak!