On a large commercial broiler a frozen steak is fine. Kind of whether or not grill has an adequate recovery time. Most grills will do it, in time.... I agree with turn it once, when liquids stands heavy on top surface for well before flipping, or half a top surface if looking for medium cooked.Flip early and fast for rare. Rare is soft to the touch of a finger,medium a firmness can be detected and well is firm.(yuck) For a diner who prefers well cooked and orders a thick cut despite waiters suggestion to choose a thinner steak,like a sizzler they should be butterfly-ed.(the steak, not the customer) Two angled cuts towards center one from each side leaving a center piece an inch or more wide.
To really finish a beef steak before serving ol George Herter was right, butter the top of it.
Pork chops tonight. Browned them simmered in gravy. Baked redskin taters and carrots for a veggie.
