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Bake for minutes. To cook a 2-inch-thick steak, use direct heat. When grill is medium you can hold your hand at grill level only 4 to 5 seconds , follow directions below; cook steak 20 to 25 minutes for rare, 27 to 30 for medium.
To defrost steaks faster than you can in the fridge, submerge them in cold water in a leak-proof bag , keeping them in their vacuum-sealed packaging. Heat a small amount of oil in a large oven-proof pan we love cast iron over high heat on your stovetop. First, sear the frozen steak on the direct-heat side of the grill , until the exterior has a nice caramelized crust, 10—14 minutes. When you're ready to flip the steak and sear the other side, be sure to generously season both sides of the steak with salt we like kosher salt for its clinging ability and pepper.
No matter how hard you try, salt, pepper, or any other spices just won't stick to a frozen steak, so it's best to season it after it's warmed up a bit on the grill.
When the steak is seared, move it to the indirect-heat side of the grill to gently cook it low and slow until the interior has reached your desired doneness see below for temperatures , 10—15 minutes more. Let the steak rest 5 minutes to evenly distribute the juices, then serve. Since you may not be used to the timing of cooking a steak this way, the only surefire way to know what's going on inside is to take its temperature with an instant-read thermometer. You certainly don't want to serve up a steak that's still frozen in the middle or—even worse—overcooked.
The interior of the steak will come to the desired pull temperature slowly, so feel free to check it multiple times to get a steak that's cooked exactly how you want it to be. Heat oil in large ovenproof pan on high heat. Lightly oil steak and season on both sides. Carefully place steak in pan and sear for minutes. Move pan to oven for cook time in chart below.
Test doneness by using a steak thermometer. Remove steak and let rest minutes. Each Omaha Steaks Burger is flash- frozen to preserve its freshness, then individually sealed for your convenience.
Marinades are typically used to impart flavor and to tenderize tough cuts of meat. However, Omaha Steaks are naturally tender, therefore marinating only takes one hour or less to boost the natural flavor.
If the steaks are very thick, they may require a little time in the oven.
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