Thinner steaks such as skirt or flank steak aren't the best choice because their interiors can overcook before the exteriors are well-browned. This technique works best with porterhouse, ribeye, or T-bone steaks that are 1 to 1 1/2 inches thick. Here are our tips for pulling it off perfectly: 1. (One caveat: it takes longer than most steaks. But when my colleague Anna Stockwell developed her recipe for cooking steak from frozen, she found that there are a few nuances and caveats to the method. When the interior of the steak hits 120 degrees, it's done-and it will be pink all the way through. To cook the middle of the steak perfectly, you slide it into a low oven (a process that mimics two-zone grilling).
Cooked in a pan that hot, a frozen steak will get browned and crisp on the outside, while the inside remains uncooked. The key is starting with a very hot skillet-at least 350 degrees for the Maillard reaction to occur, but the hotter the better.
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