Source: Home Wet Bar
Some curious cooks over at Cook's Illustrated decided to take on an experiment and grill some steaks. They took a nice strip loin, cut it into eight steaks, and then froze them. They proceeded to thaw half of the steaks in the refrigerator overnight and left the other half frozen in the freezer. Finally, they grilled both steaks the same way - 90 seconds per side, then straight into a 275-degree oven until the steaks reached 125 degrees, or medium-rare. The results may surprise you.
The frozen steaks did take longer to finish (18 to 22 minutes versus 10-15 minutes for the thawed steaks), but they came out better.
What was surprising was that the frozen steaks actually browned in the skillet just as well as, and in the same amount of time as, the thawed steaks. Furthermore, they had thinner bands of gray, overcooked meat directly under the crust than the thawed steaks had. We also found that these steaks lost on average 9 percent less moisture during cooking than the thawed steaks did. Sampling the steaks side by side, tasters unanimously preferred the cooked-from-frozen steaks to their thawed counterparts.
Source: Cook's Illustrated
Frozen-to-cooked steaks are less prone to being overcooked, and therefore giving you a more delectable steak. You'll probably be grilling quite a bit this summer, so I definitely recommend that you test this out. Let us know what happens for you!