Cook from frozen steak with burst cherry tomato sauce recipe

Ingredients for Cook-from-frozen steak with burst cherry tomato sauce

• 680 g boneless rib eye or strip steak, about 1.5 cm thick

• 75 ml vegetable oil, for frying

• 9 g kosher salt, divided

• 3 g freshly ground black pepper, divided

• 570 ml cherry tomatoes

• 4 garlic cloves, peeled, crushed

• 30 ml extra-virgin olive oil

• 2 rosemary sprigs

• 30 ml balsamic vinegar

• 30 g cold unsalted butter, cut into pieces

How to make Cook-from-frozen steak with burst cherry tomato sauce

1. Place the steak on a flat plate or a small rimmed baking tray and freeze uncovered overnight. Once frozen, wrap it tightly in cling film, transfer to a resealable plastic bag, and keep frozen for up to 3 months. (Freezing it uncovered prevents condensation forming on the steak, which could cause dangerous splattering during cooking.)

2. Preheat the oven to 135°C (275°F). Pour vegetable oil into a large frying pan to a depth of 3 mm. Heat over medium-high heat until shimmering.

3. Carefully place the frozen steak in the frying pan and cook until deeply browned on the underside. Turn the steak and continue to cook until the second side is deeply browned, about 5–6 minutes more.

4. Transfer the steak to a wire rack set in a rimmed baking tray. Season both sides with 5 g (1 tsp) salt and 2.5 g (½ tsp) pepper.

5. Transfer the tray to the oven and bake the steak until an instant-read thermometer inserted into the centre registers 50°C for medium-rare, about 40–45 minutes. Let the steak rest for 10 minutes before slicing.

6. While the steak rests, wipe out the frying pan and add the tomatoes, garlic, and olive oil (adding the tomatoes while the pan is cold prevents splattering). Cook over medium-high heat until sizzling.

7. Once sizzling, add the rosemary and vinegar, and season with the remaining 2.5 g (½ tsp) salt and 1.25 g (¼ tsp) pepper. Continue to cook, stirring occasionally and pressing the tomatoes with the back of a spoon, until the tomatoes have burst and a thick sauce has formed, about 4–5 minutes.

8. Remove from the heat and stir in the butter. Serve the steak with the sauce spooned over the top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.