Two-zone fire is the way to grill a frozen steak

It’s not ideal, but you can absolutely grill a frozen steak without thawing—you just need to use indirect heat first. Direct high heat will char the outside while the inside stays cold and raw. That’s not a good time.

Set your grill up with a hot side (direct heat) and a cool side (no coals under that part, or burner off). Put the frozen steak on the cool side first, lid closed, and let it slowly come up in temp. Flip every 5–7 minutes. Use a thermometer—you want the internal temp about 15°F below your target. Then move it to the hot side for a quick sear, 60–90 seconds per side.

The trade-off: you lose some crust quality compared to a thawed steak, and it takes longer (maybe 30–40 minutes total depending on thickness). But it works. Season before grilling, not after—salt won’t stick to a frozen surface, but pepper will hold.

Don’t bother with the “just sear it forever” method. Two-zone is the only way to get a