Hamburgers and steaks should always be cooked from what state?

Cooking hamburgers and steaks from a thawed state ensures that the meat cooks evenly and reaches the appropriate internal temperature without the outside burning while the inside remains undercooked. When meat is thoroughly thawed, it allows for proper heat circulation, leading to a uniform cooking process, which is essential for food safety and achieving the desired texture and flavor.

Using meat in a frozen state can lead to uneven cooking, where the exterior may cook much faster than the interior. Cooking from a chilled state may not allow enough time for the meat to reach safe cooking temperatures consistently. Starting with meat at room temperature can also pose safety issues, as it may spend too much time in the temperature danger zone, where bacteria can thrive.

Therefore, cooking hamburgers and steaks from a thawed state is the safest and most effective method for delivering high-quality, properly cooked meat.