The reason we freeze the steaks in this recipe before cooking them is to make sure we don’t overcook them. It will work even if the steaks are frozen as solid as a brick, though it might take a little longer in the oven. That’s why this recipe works so well as both a weeknight dinner and as a main course at a dinner party.

Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home