Welcome to the STL Steaks blog — where we share everything we know about great beef, from our family’s processing floors to your dinner table. To kick things off, here’s our complete guide to getting a frozen steak from your freezer to a perfect plate.
Step 1: Thaw it right
Move your steaks from the freezer to the refrigerator about 24 hours before you plan to cook. Slow thawing in the fridge keeps the texture firm and the flavor intact. Never thaw at room temperature — and avoid the microwave unless you’re in a real pinch.
Step 2: Bring to room temperature
Take the thawed steak out of the fridge 30–45 minutes before cooking. A steak that hits the heat at room temperature cooks more evenly, edge to edge.
Step 3: Season simply
Pat the steak dry with paper towels — a dry surface is the secret to a great sear. Season generously with coarse salt and cracked black pepper. With beef this good, that’s all you need.
Step 4: Sear hot, finish to temp
Get your cast iron skillet or grill ripping hot. Sear 2–3 minutes per side for a deep brown crust, then check internal temperature with a thermometer:
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
Pull the steak about 5 degrees before your target — it keeps cooking as it rests.
Step 5: Rest, then slice
Rest the steak 5–10 minutes so the juices redistribute. Slice against the grain and serve immediately.
That’s it. Great beef doesn’t need tricks — just a little patience and a hot pan. Check back here for cut guides, recipes, and stories from our lockers in Sullivan, Missouri and Chenoa, Illinois.