Frozen burgers are fine. Steaks need finesse.

Yes, but it depends on what you’re cooking.

Frozen burgers? No problem. They’re uniform thickness and relatively thin, so just crank the heat a little lower and cook them longer. They’ll brown up fine and the inside will cook through. You might lose a bit of juice compared to thawed, but honestly most people won’t notice. I do it all the time.

Steaks are trickier. The problem is you need high heat for a good crust, but a frozen steak will burn on the outside before the center thaws. You can do it — start on low heat to gently thaw the surface, then blast it. Or use a reverse sear from frozen. It works, but it’s not as good as cooking a thawed steak. The texture comes out less consistent.

If you’re in a hurry, frozen burgers are fine. Steaks? Thaw them if you can spare the time.