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"  &amp;amp;lt;br&amp;amp;gt; Next time you pull a couple steaks out of the freezer for dinner, you can go ahead and skip that tedious defrosting step \u2014 at least according to Modernist Cuisine author Nathan Myhrvold. The high priest of culinary science dropped some chemistry-inspired cheats for the home-cook in today&amp;#039;s New York Times dining section, including what should become your new default method for preparing a better steak. Like so: 1. Remove steak from freezer. 2. Sear frozen steak on one side with a blow torch. (A less fun but more practical option: sear it until deep-brown in a hot, cast-iron pan with plenty of oil.) 3. Stick it in a 200-degree oven for an hour. That&amp;#039;s it. The resulting meat has a satisfying char on the outside, but it&amp;#039;s cooked to a perfectly tender, uniform, medium-rare pink on the inside (no tough, chewy meat or &amp;quot;bullseye&amp;quot; of gray flesh around a bloody-red center). It&amp;#039;s all laid out in the above video, which you may need to see for yourself to believe. [The New York Times] "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a12409/how-to-cook-frozen-steak-6640787/?click=esq_more>