How to cook beef from frozen

Did you know it's possible to cook meat from frozen? This can save you time but also has some downsides. We outline the various cooking methods you can use to cook beef from frozen, giving approximate cooking times for different beef cuts.

You can cook beef from frozen but requires approximately 50% longer to cook than room temperature beef. This can result in uneven cooking and the beef may not be as tasty, tender or juicy, as the frozen meat juices are released at high heat. It is always best to defrost beef fully before cooking as defrosting allows the ice crystals to melt and the meat juices to be reabsorbed.

Beef cut	Method	Cooking time from frozen	Pros	Cons
Beef mince	Add the frozen beef and a ¼ cup of water to a saucepan, cover and cook on low heat, flipping and scraping cooked meat off frequently. Break the remainder into small pieces using a wooden spoon. It’s now ready to use in your recipe and should take another 7-10 minutes to cook completely through.	30-45 minutes.	Versatile and relatively quick. Benefits from the addition of a sauce to replace the juices.	Moisture loss resulting in dry, tough, tasteless beef.
Steaks	Preheat an ovenproof skillet with a little oil on high and sear the steak on each side for 2 minutes until caramelised, place in a preheated oven at 200℃ and finish cooking to your preference. Check every 20 minutes.	45-60 minutes depending on steak thickness.	Quick method, charred caramelised flavour and even cooking.	Much slower than cooking fresh steak.
Corned beef	Cover with water in a pot and bring to the boil, cover with a lid and reduce to a simmer until cooked and the internal temperature has reached 71℃.	4-5 hours depending on the size.	Low and slow cooking process results in tender flavourful meat.	Very slow.
Scotch fillet or sirloin roast	In a hot cast iron pan, sear the beef on the outside for 10 minutes then cover with foil and place in a moderate oven preheated at 163℃ and roast for 20 minutes, plus 20 minutes for each 450g. Check the internal temperature which will be 63℃ for medium rare, 71℃ for medium and 77℃ for well done. Rest before serving.	Approx 90 minutes for a 1.35kg roast or 2 hours 30 minutes for a 2.7kg roast this is for medium rare. Longer will be required for medium and well-done roast beef joints.	Even cooking results.	Drier meat, longer cooking time.

Note: Cooking times are approximate and may vary based on factors such as meat thickness and cooker performance. Always use a meat thermometer to ensure beef is cooked to your preference.

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