Cook's Illustrated. The convention for frozen steak is to thaw it first but they tested cooking while still frozen. Blind test testers actually preferred the "cook from frozen" steak, it was more evenly cooked throughout, and it lost less moisture. They came up with two methods, one on the stovetop and one for grilling. One important note is, this requires a thick steak, at least one inch - a thin steak overcooks.
PAN SEARED FROZEN STEAK
Ingredients
2 Frozen 1-pound steaks, ribeye or boneless strip, 1-1/2 inches thick
Oil
Salt and Pepper
Instructions
1. Preheat oven to 275 degrees. Pour vegetable oil in 12-inch skillet until 1/8 inch deep. Heat pan until oil is shimmering.
2. Add steaks to skilllet and sear until brown, about 90 seconds
3. Flip steak and season with salt and pepper. Sear until second side is browned, about 90 seconds.
3. Flip steaks again and season with salt and pepper. Transfer skillet to oven and cook until steaks register 125 degrees for medium-rare, about 18 to 22 minutes. Let steaks rest for 10 minutes before serving.
GRILLED FROZEN STEAK
Ingredients
2 Frozen 1-pound steaks, ribeye or boneless strip, 1-1/2 inches thick
Oil
Salt and Pepper
Instructions
1. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
2. Clean and oil cooking grate. Place steaks on hotter side of grill and cook (covered if using gas) until browned and charred on first side, 5 to 7 minutes. Flip steaks, season with salt and pepper, and cook until browned and charred on second side, 5 to 7 minutes. Flip steaks, season with salt and pepper, and move to cooler side of grill, arranging so steaks are about 6 inches from heat source. Continue to cook until meat registers 115 to 120 degrees for rare or 120 to 125 degrees for medium-rare, 10 to 15 minutes longer. Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes before serving.