If your steaks have been frozen individually in vacuum-sealed bags, it’s okay to leave them wrapped. You can also unwrap your steaks and place them directly in the water bath if you don’t have any plastic bags on hand. Doing this shouldn’t affect their flavor or texture when cooked. [2] X Research source
The ideal temperature for defrosting steaks quickly and safely is around 100 °F (38 °C). [4] X Research source Some health experts warn against using hot water to thaw meat, citing its ability to promote bacterial growth. However, recent studies have shown that it’s perfectly safe, as it takes less time for the meat to thaw than it does for germs to spread.
Whatever container you select should be spacious enough to hold all of the steaks you’ll be cooking (in terms of both area and depth), along with the water you’re thawing them in. You can also use your kitchen sink as a thawing container, assuming you have enough space. Just be sure to clean it out afterwards if it comes into contact with raw meat![5] X Research source
Try not to let loose steaks touch or overlap, as this could add to their overall defrosting time.
To keep your steaks from reaching an unsafe temperature, avoid leaving them in hot water for more than 20 minutes. Steaks defrosted in a water bath may be even juicier than those defrosted in the refrigerator, since the cold air won’t dry them out.
Moving the steaks from the freezer to the refrigerator will allow them to thaw gradually and retain their natural juicy texture. [9] X Research source
Make a note of the exact time that you place your steaks in the refrigerator. A good rule of thumb is to throw them on the grill no earlier than 12 hours after the time you took them out of the freezer the previous day. Never let your steaks sit out at room temperature. Doing so could give harmful bacteria a chance to move in. [12] X Research source
If you need more assurance that your steaks are a safe cooking temperature, you can temp them by sticking a meat thermometer into the thickest part of one of the cuts. As long as you get a reading lower than 40 °F (4 °C), they’re good to go. If your steaks have an internal temperature warmer than 40 °F (4 °C), it may be a good idea to throw them out (and check to make sure your fridge is working properly). [13] X Research source
If you’re using a freezer bag, squeeze as much excess air out of the bag as possible before sealing it up. Exposure to air and moisture can lead to freezer burn, which can easily spoil the flavor and texture of the meat. [15] X Trustworthy Source Library of Congress Official library of the U. S. and main research institution for Congress and the American public Go to source
Thawing steaks in the microwave won’t actually save you much time—a hot water bath will have your steaks ready for the grill or oven in 5-10 minutes, while most defrost cycles take at least 3-4. [17] X Research source Microwave defrosting also presents the risk of accidentally cooking the outside of the meat, or raising its internal temperature enough to be inviting to bacteria.
Knowing that your steaks will be stay good for several days after defrosting will allow you to thaw them out in advance if you have a big cookout or dinner party planned.
