The secret to cooking a perfectly done steak is to cook it briefly over a very high heat source, but most kitchen grills don't get that hot. Here's a clever way around it.
I don't want to be overly critical, but the key to a juicy steak has nothing to do with whether or not it is frozen when you cook it. A truly great steak will be grilled at temp's reaching around 700 degrees. when you cook at this temp, the outside of the meat is immediately seared, thus locking the juices inside and giving you that perfect, crisp exterior that is the mark of a truly fine steak. While I agree that butter is a fine addition to almost any steak. I would deviate from some of these reviewers whom seem to view this as some new and unique technique. The French and Italians have been buttering steaks for years, and most of the better American steakhouses I've been to do this also. There are few things in life better than a thick cut steak marinated in olive oil, generously salted and peppered, and then seared to perfection over an oak fire. If you then serve the steak with a melting dob of tarragon butter- it's almost a religious experience. - 09 Sep 2007 (Review from Allrecipes USA and Canada)
Unlike I usually do with other recipes, I actually followed this one exactly as written. I am giving this a 3-star, mostly because I thought the use of butter was unique... however, I, like the other reviews, found that cooking the meat frozen left me unable to tenderize it, and made the meat was tough. I might try this again in the future, but instead, would thaw & tenderize the steaks, and then "marinate" in a butter/worchestershire/garlic/salt/pepper sauce for a few hours before broiling. - 07 Jan 2004 (Review from Allrecipes USA and Canada)
I didn't have to try this recipe...I have always cooked my steaks frozen...If you want to use tenderizer, why not use it before storing in the freezer? It should have plenty of time to do it's magic...Then cook from frozen state..whether in the oven, on the grill..or in the George Forman...I get a nice chared steak on the outside and nice and juicy red on the inside. - 23 Dec 2005 (Review from Allrecipes USA and Canada)