What To Do If You Need To Thaw Frozen Steak Fast

Two methods for thawing steak quickly

One of the most effective methods for defrosting raw meat (or any frozen food) is to do it gradually in the refrigerator. Simply take the item out of the freezer, place the package on a small plate to catch any moisture, and allow it to sit in the fridge for a day or two until it is fully or nearly thawed. However, if you're short on time, there are two approved alternatives.

First, you can thaw the meat in a bowl of cold water. Put each steak in a sealed, waterproof plastic bag (freezer bags are the most durable), making sure to squeeze out any air before sealing. Submerge the bag in a bowl or sink filled with cold tap water. To expedite the process, change the water every half hour or let a slow drip run from the faucet. Ensure the package is sealed to prevent water or airborne bacteria from contaminating the steak while it thaws. Smaller cuts should be ready in about an hour, while larger cuts may take around three.

Alternatively, the "thaw" setting on your microwave is also effective and takes roughly ten minutes. Remove the meat from its packaging and place it on a microwave-safe plate or bowl. Input the weight or type of meat (depending on your microwave's settings) and follow the instructions for turning the meat during the process. It's crucial to cook the meat immediately after thawing, as some areas may exceed the safe temperature of 40 degrees (often significantly). You can then fry, bake, or microwave it as you prefer.

It turns out you can cook frozen steak

If time is really tight, the USDA confirms that cooking directly from the freezer is perfectly acceptable. That's right! However, there are a few tips to keep in mind. Start by frying the meat in a heavy pan with some oil over high heat. Be sure to remove any ice crystals to prevent splattering. Don’t worry about seasoning the meat until it has cooked a little (salt and pepper won’t adhere to the frozen block you’re starting with). Plan to cook each side for about 50% longer than usual (approximately seven to eight minutes per side if you typically cook it for five).

This is where freezing unwrapped steaks comes in handy, as you can lay them flat on a baking sheet. This technique is key to achieving an evenly crispy crust on frozen steaks. In fact, it’s ideal for creating a beautiful Maillard reaction and a perfectly pink center in thick cuts. A good meat thermometer will help you reach that perfect internal temperature of 130-135 degrees. Try to limit flipping the meat to just once, although you might want to use tongs to sear the edges. If you enjoy basting your steak with butter, wait until it’s almost fully cooked, take it out of the pan, and melt the butter. Then, return the steak to the pan for an additional minute or two of basting. And don’t forget to let the meat rest for five minutes before serving.