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Can You Freeze Cooked Steak and How to Do It Right

Norah Clark
Can You Freeze Cooked Steak and How to Do It Right

Freezing steak, let alone food in general, is a great way to prevent waste and save time on future meals. But when it comes to steak, there's a bit more to it. It's not just about freezing; it's about doing it right to maintain the quality and taste.

So, I'll teach you some techniques on freezing cooked steak and how to do it without compromising on its deliciousness.

Why You Might Want to Freeze Cooked Steak

If you are a devoted steak lover, you might be skeptical about freezing cooked steak. I understand. My favorite is a medium-rare, juicy sirloin steak.

When freshly grilled, its aroma permeates your kitchen; it's the culinary equivalent of a piece of rare art.

So, why on earth would you want to freeze it? Well, there are some very practical reasons:

1. Saving Leftovers

Let's say you've made an impressive meal, and you have a generous amount of juicy steak left over.

Preserving that remainder in the freezer is a solid way to ensure that your delicious morsel doesn't go in the trash. What a waste!

2. Planning Meals Ahead

Meal planning is another compelling reason to consider freezing cooked steak. If you find yourself pressed for time during the week, having ready-to-go dishes in your freezer can be an absolute lifesaver.

Cooking steak in batches and freezing it saves time and energy on busier days.

3. Avoiding Waste

Throwing away good meat is sadly common, and it's not only a waste of food, but also a waste of resources and money.

When you've made too much steak, or you just can't eat the remainder, freezing it rather than chucking it is a responsible and practical move. Further down, you'll find out how to freeze the steak correctly so as not to compromise its taste; there is a right way to do it.

A word of caution, though: although freezing is an excellent means of preservation, it's not a pathway to forever.

I recommend consuming the frozen steak within three months for the best quality and flavor.

What to Consider Before Freezing Cooked Steak

When it comes to freezing cooked steak, there are several factors you'll need to consider, including the steak's condition, your method of freezing, and storage duration.

Steak's Condition

The quality of your steak prior to freezing matters significantly. It's best to freeze your steak when it's fresh and at peak quality.

Once it's cooked, cool it quickly — within 2 hours — to help preserve its texture and taste.

If it's exposed to room temperature for too long, it becomes more susceptible to bacteria, which can affect the quality and safety of the meat.

Freezing Method

Your choice of how you store it in the freezer plays a crucial role in maintaining the quality of the steak.

The key is to protect the steak from freezer burn, which can dry the meat out and impact its flavor.


Wrap your steak tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container.Layer your wrapping if necessary, it's about sealing in taste and juiciness. 

It's essential that you eliminate all air from the bag or container, thus preventing freezer burn and preserving the steak's texture and flavor.

Labelling, Thawing and Eating

Very importantly, label the container with what's inside and the date of freezing. Keeping track of the freeze date helps you maximize food safety and quality.

Even after properly storing cooked steak, you'll want to eat it within three months for the best taste and texture.

5.  Best Area to Store in the Freezer

Time for hardcore organization. Strategic freezer placement enhances the longevity and quality of your steak during its frozen state. Avoid pushing it to the back of the freezer where it's easy to forget about or prone to get lost in the abyss of frozen goods.

Instead, place your steak somewhere easily visible and where the temperature remains consistent. 

Apply these tips and tactics, let the magic happen in your freezer and anticipate stellar steak dishes in the future - thawed and reheated to perfection.

Ready to reveal your steak-preserving prowess?

Thawing and Reheating Cooked Steak

Moving onto the next stage of the process, proper thawing and reheating are crucial for preserving the flavor and texture of your precooked steak.

Correct Thawing Practice

Firstly, never thaw your steak at room temperature. This method can lead to bacterial growth, which is not just a threat to your health but also impacts the taste. Instead, it's best to thaw your steak in the fridge.

Depending on the size and thickness, it can take up to 24 hours for the steak to fully defrost, so, plan your meals ahead of time.

Reheating Your Steak

Once your steak is thawed, your next step is to reheat it without drying it out. One of the most effective methods is your oven.

Preheat it to around 250° Fahrenheit and place your steak on a wire rack in a baking tray. It's crucial the steak is elevated to ensure even heating.

Use a thermometer to monitor the steak's internal temperature.

Aim for an internal temp of 120° - 140° Fahrenheit. This range will provide a medium-rare to medium steak, which maintains the steak's juiciness and tenderness.

Tips for Maintaining Quality and Taste

The first piece of advice is to avoid refreezing. Once thawed, it's highly recommended not to refreeze the reheated steak. Refreezing and thawing repeatedly can lead to significant taste loss and can also promote bacterial growth. If you foresee the need for smaller portions, consider freezing your steak in individual servings.

Always thaw your steak in the refrigerator; this ensures a slow, safe defrosting process which helps maintain the flavor and tenderness of the steak. Microwaving or using hot water to speed up the process can cause uneven thawing and affect the texture.

A useful reheating practice is to keep the moisture levels high when you reheat your steak. You can achieve this by adding a bit of beef broth or water during the reheating process. When ready to serve, remove the steak from the heat just before it reaches your desired level of doneness. It should have a bit of "give" when you touch it with your tongs, which indicates it's still juicy inside.

Lastly, using a cast iron skillet or baking it in the oven at the right temperature can help retain the original flavor of the steak. Just drizzle some olive oil or butter and use a preheated skillet or oven. Slowly cook until it's properly reheated to your liking.

Using these techniques can provide you with a properly preserved, delicious, succulent cooked steak. So go ahead and freeze that leftover steak--you'll be glad you did.

Frequently Asked Questions

How should I store cooked steak in the freezer?

After it cools, tightly wrap the steak in aluminum foil or plastic wrap, then put it in a freezer-safe bag or container. Make sure to eliminate all air before sealing to avoid freezer burn. Label the container with the date for convenience.

What is the best way to thaw frozen steak?

Always thaw your frozen steak in the fridge. The slow thawing process helps prevent the growth of bacteria that could lead to foodborne illnesses.

How do I reheat frozen steak without affecting its taste and texture?

You can retain the steak's juiciness and tenderness by reheating in the oven at a low temperature. Additionally, adding a liquid such as beef broth or water can enhance its flavor and keep it moist.

Can I refreeze my steak after it has been thawed?

It's not advisable to refreeze cooked steak after it has been thawed as this can lead to taste loss and potential growth of bacteria. Thaws should be done in the refrigerator to ensure a safe process.

What are some tips for maintaining the original flavor of the steak during reheating?

To maintain the original flavor of the steak during reheating, use a cast iron skillet or bake it in the oven at the correct temperature. Adding moisture is also beneficial.

Profile Image Norah Clark

Norah Clark

Norah Clark, Editor of Boyd Hampers! Norah is a food writer with over a decade of experience in hospitality as a pastry chef, sous chef, and barista; former chef at the Savoy Hotel, Ritz Carlton, Four Seasons and Plaza Hotel.

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