Cutting steaks from a big piece of meat like a porterhouse or boneless beef rib roast allows you to make steaks that are just the right thickness. Grill some of the steaks now and freeze the rest for another day. Here’s how: The key to properly freezing a steak is to prevent air from touching the surface of the meat. Wrap each steak individually in cling film (not in butcher’s paper or aluminium foil) and seal it as tightly as possible. Place the wrapped steaks in a resealable freezer bag and set the freezer temperature as close as possible to -18°C. The colder, the better. Steaks that have been packaged in this way will keep very well for about 3 months. Label them so that you don’t forget when to grill them!