Grilling Frozen Meat- Tips And Tricks

Grilling Frozen Meat

Do you have too many frozen meats at home? Are you looking for a way in which you can make the best use of it? If that is the case, then you have to learn the art of grilling frozen meat. It will not be a cakewalk, especially if you are a beginner, but some strategies will help you even then. By the end of any party, you can keep the frozen meat and make delicious grilled dishes out of them. So here are all the things that you need to learn.

Why Will You Grill The Meat?- Grilling Frozen Meat

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Since ancient times, grilling meat has been a practice, and it keeps the taste intact. The freezing system locks the taste, and that is why we would want to place them in the extreme cold. If you know how to do it right, you can always arrange for a barbecue party. You have to arrange for the equipment, and you can enjoy a fantastic meal for sure. So how should you start?

Freezing The Meat

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The first thing you have to do is keep the meat frozen not to get smelly. You should keep the meat on a flat surface, and the baking sheet will be the best for it. Put it as flat as you possibly can, and then put it in the freezer. Avoid opening it every now and then so that it can get frozen quickly. Please do not overdo it; otherwise, the steak taste will not be the same. You can place the meat in the freezer for three to six months in total.

Searing The Meat-Grilling Frozen Meat

Make sure that you cook the meat on direct flame and that too for several minutes. The edge should have a very crispy texture, and yet the inside should be tender. Do not cook the meat altogether, as it might not turn out to be tasty. Keep an eye on the timer, and just a few minutes should be enough for the process.

Seasoning Should Be There

There is no specific thumb rule in which the seasoning needs to be done, but you can use the herbs of your own choice. There should be some natural flavors, and therefore you should not put too much of spices and herbs. But never ever season before you sear the meat because the direct flame will ruin the herbs’ taste, and it will burn to a grim color.

Indirect Heat

Try to cook the meat on top of the indirect heat so that the insides can be tender. Use a cooking thermometer so that the temperature is optimum. The cooking should go on for about 15 minutes and toss it every now and then.


According to the steak temperature, the rare meat requires 115 degrees, and the medium-rare requires 120 degrees. Medium well will incorporate 140 degrees, and well-done meat needs 150 degrees. So why should you wait when you can just serve the steak and enjoy your meal?

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