This isn't the worst advice ever, so long as you dry brine it before you freeze it. I imagine Air frying would work pretty well because the cut is already so fatty you wouldn't need top add any extra fats/oils. Frying a frozen steak can produce good results because it maximizes the maillard reaction while preventing the internals from getting over cooked, but meat really doesn't have a super strong flavor without some spices and herbs.
That being said if you need to be a carnivore just buy a 5$-10$ a lb cut of beef, sprinkle it with salt and then marinade it with butter, garlic, rosemary, paprika and some cayenne for a few hours. about 10-15 minutes before you want to eat take it out and let it come too room temp, then toss it on a smoking hot cast iron for 30 seconds to a minute per side depending on how thick it is and voila! you have a fine piece of meat for less than 20 bucks and doesn't require any fancy equipment; add a tayto and some green bean and you have a good meal.
This isn't the worst advice ever, so long as you dry brine it before you freeze it. I imagine Air frying would work pretty well because the cut is already so fatty you wouldn't need top add any extra fats/oils. Frying a frozen steak can produce good results because it maximizes the maillard reaction while preventing the internals from getting over cooked, but meat really doesn't have a super strong flavor without some spices and herbs.
That being said if you need to be a carnivore just buy a 5$-10$ a lb cut of beef, sprinkle it with salt and then marinade it with butter, garlic, rosemary, paprika and some cayenne for a few hours. about 10-15 minutes before you want to eat take it out and let it come too room temp, then toss it on a smoking hot cast iron for 30 seconds to a minute per side depending on how thick it is and voila! you have a fine piece of meat for less than 20 bucks and doesn't require any fancy equipment; add a tayto and some green bean and you have a good meal.