Grilled Frozen Steaks with Arugula and Parmesan
Why This Recipe Works
Rather than follow the convention of thawing frozen steaks before grilling them, we discovered that we could get steaks that were just as juicy by cooking them straight from the freezer, no planning ahead required. We took advantage of the steaks’ ultrachilled state and started them over a hot fire to develop a well-browned crust on both sides, and then we slid them to the cooler side of the grill to cook until they reached the desired internal temperature. A big challenge was choosing the right type of steak: It had to be flavorful since a marinade or spice rub wasn’t an option, and it had to be thick so the interior wouldn’t overcook while the exterior was being browned. We found that 1½-inch-thick rib eyes or New York strips were perfect.