Is freezing good steaks a good idea?
Here’s my dilemma: with all the hype (at least, I hope it’s hype) that the price of good beef steak is preparing to “go through the ceiling” . . . I am looking for “bargains”, or at least POTENTIAL bargains, to sustain our insatiable appetites for steak dinners.
Here in my beloved Columbia, Maryland, Giant Foods advertised U.S.D.A. Choice, porterhouse and T-Bone steaks at $5.99 per pound this Memorial Day week . . . yes, $5.99 per pound!
Anyway, as an owner of one of the ORIGINAL “Food Savers”, purchased when you could buy them ONLY from T.V. commercials, and when they cost over $500.00 (what was that, sixteen years ago?), I have a question.
What’s your opinion on FREEZING good steaks for future use? Even with the ability to “vacuum seal” them?
Now I already agree that buying and cooking “FRESH” is better, but in the light of a “POSSIBLE” shortage or, worse yet, a period of sustained exorbitant prices, is freezing a viable alternative?
What do you think:
(1) stock up some “Choice” porterhouse steaks at $5.99 per pound and freeze them, OR,
(2) wait and pay maybe two or three times that much a few months down the road?
DocChuck
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8 Comments:
I use my "sucker-pucker" for steaks all the time. What I usually do for nice cuts is dry-age them in the refrigerator first then vac seal and freeze. This way, a lot of the moisture gets out of the meat tissue before you freeze. Now, I've never heard of anyone doing this, but personally, it makes sense to me and the steaks are still amazing (actually, better since its also aged). What do you think?
Steamy Kitchen at 1:48PM on 05/27/07
Steamy:
Thanks for the reply (and, again for the ribs recipe), I suspect that you are on the right track . . . with aging, and THEN freezing in the "sucker-pucker" . . . I LOVE that analogy!
There are lots of ideas about "aging" good steak in the fridge, but I would appreciate it if you would share YOUR method.
Frankly, I have NEVER aged a porterhouse in the fridge, but would like to experiment with doing so.
Thanks in advance!
DocChuck,
p.s. (how DARE they call me "old"?) ... ;>)
DocChuck at 2:11PM on 05/27/07
Yes, but I recommend purchasing a vacuum sealer if you are going to buy good steaks in bulk and then freeze them. You don't want air to get into the freezer bags and freezer burn the steaks,
jperlow at 4:01PM on 05/27/07
My father was a Kosher butcher who would bring me an entire side of beef. He would cut it up for me,and I would freeze everything. This of course was many years ago, before I was a "foodie", but to be honest , the steaks were always great. I would think the vacuum sealing would be superior to just wrapping and storing. Go for it!!!!
Mich23 at 6:50PM on 05/27/07
I've been pondering this lately. Personally I'll just change my eating habits but any info or experiences with this would great.
shea at 7:27PM on 05/27/07
Doc- will share aging later tonight. buy more of that beef at $5.99:
http://www.nytimes.com/2007/05/23/dining/23beef.html?_r=1&oref=slogin
Steamy Kitchen at 7:28PM on 05/27/07
I'm certainly no expert here, but back when I was single and ordering from Fresh Direct, I'd stock up on single vacuum sealed portions of steaks (usually bone in ribeyes) and freeze them for later use.
Coming from someone who at that time was practicly revolted by the idea of frozen meat, those defrosted in the fridge steaks were some of the best I've ever had.
I think if you have the equipment to do a good vacuum seal, you can't go wrong so long as you don't leave them in the deep freeze forever.
FKC at 2:09AM on 05/28/07
I buy in bulk and then freezer paper and zip lock. The freezer paper keeps the meat wrapped well it is coated.
When you thaw the meat dry it off don't leave it sitting in juices. Then give it a good airing out on a plate with no covering for a quick dry.
Then marinade or season and cook as you like.
JerzeeTomato at 3:11AM on 05/28/07