Seasoning is a bit trickier because the meat is icy. Don’t sprinkle salt or spices on the frozen block directly—they’ll just slide off. Instead, wait until the meat is partially thawed and starting to brown.
At that point, go wild with garlic powder, onion powder, or your favorite blend. Also, drain any excess water that pools in the pan; you want browning, not boiling.
And here’s a life-changing tip: flatten the frozen package before it goes into the freezer. A thin, flat block thaws and cooks in a fraction of the time later.
