How to defrost a steak quickly and safely with cold water
If time is short, the cold water in airtight bag method defrosts a steak in a time ranging from 30 minutes to three hours, depending on its thickness.
The best way to thaw a steak is in the refrigerator for about 24 hours. This keeps the meat out of the danger zone, between 40°F and 140°F, where bacteria multiply rapidly, and helps it retain its texture. Thawing at room temperature or in hot water increases this risk.
When rapid thawing is needed, the cold water method is used. The steak is placed in a resealable bag or other waterproof container, and then submerged in a container large enough to completely cover it. If there are several steaks, each one goes in its own container. The water is changed as soon as it warms up, checking it with a thermometer or by touching it with your fingers. Thin steaks may be ready after checking them every half hour; thicker steaks may need an hour or two longer.
A microwave can work, but it usually ruins the texture and requires cooking the meat immediately. Hot water speeds up the process, but it can turn the steak into a breeding ground for harmful bacteria.
If time is short, you can partially thaw the meat or cook it straight from frozen, making sure it reaches the correct internal temperature. The USDA indicates that meat cooked from frozen takes about one and a half times longer to cook. It's a good idea to remove the air from the bag before sealing it, as vacuum-sealed steaks thaw faster, and keep the steak submerged with a spatula or lid so it doesn't touch the water directly. Direct contact with the water can cause the steak to absorb moisture, resulting in a watery, bland, and chewy texture.
Frozen fillets allow you to take advantage of quality cuts when they are on sale and store them for later.
