They probably taught you how to take meat out of the freezer and let it thaw completely before you can cook or grill it. However, a recent experiment conducted for America’s Test Kitchen by Dan Souza, Cook’s Illustrated senior editor, finds that the quality of the finished product is better when the meat is cooked frozen compared to when it is thawed. It takes longer to grill a frozen steak, but it will be better and juicier than the thawed variety.

Here are some effective tips to follow when grilling frozen steak:

Freeze your steak properly

While you will have a juicier and more tender steak when frozen on the grill, the way you freeze it contributes to the overall quality of the finished product. When shopping for your steak, be sure to choose the flattest ones. Then freeze them on a completely flat surface sealed in a resealable plastic bag with all the air squeezed out so it cooks evenly on the grill.

Go for thick-cut meat

It is not recommended to cook thin-cut steaks, such as flank or skirt, frozen because the insides cook earlier than the outside. Choose thicker cuts like T-bone, porterhouse, or rib-eye. Experts recommend using meat that is at least 1 1/2 inches thick.

Use the two-zone grill technique

When grilling frozen meat, place the grill on a two-zone fire: one would be for direct high heat and the other for indirect low heat. Each zone is important to get a perfectly grilled steak.

Cook it well

Cook frozen steak for 10-15 minutes in hottest zone until seared and caramelized. Flip to brown the other side and then season both sides with salt and pepper. Seasoning frozen meat is difficult to do, so it’s best to add the flavor when it’s all hot. Transfer to the coldest part of the grill and cook to the desired doneness, approximately 10-15 minutes longer. Let sit for at least five minutes to evenly distribute the juices.

Check temperature

It is important to use an instant read thermometer to monitor the temperature of your steak. Grill at extraction temperature (5 minutes less than final temperature), as it will rise as the meat rests after cooking.

Save time and don’t defrost your meat before cooking or grilling, use it frozen for a tender, juicy and delicious grilled steak.