Fast and safe options that protect flavor

A great steak starts before the grill ever heats up. Thawing the right way AND all the way keeps your steak tender, juicy, and safe to eat.

Here are the methods we recommend, plus a few quick tips to help you get a better result every time.

The best way to thaw steak (most reliable)

1) Thaw in the refrigerator overnight

If you plan ahead even a little, this is the gold standard.

How to do it

1. Keep the steak in its vacuum sealed package.

2. Place it on a plate or small pan (just in case there is any moisture).

3. Put it in the fridge and let it thaw slowly.

How long it takes

• Most steaks: about 12 to 24 hours

• Thicker cuts: 24 to 36 hours

Why it works
Slow thawing keeps the meat cold the entire time. That protects food safety and also helps the steak hold onto its natural juices.

Need it faster? Use the cold water method

2) Quick thaw in cold water (safe and fast)

If you forgot to thaw the night before, this is the next best option.

How to do it

1. Leave the steak sealed. If the package has a small leak, place it inside a zip top bag.

2. Fill a bowl, sink, or cooler with cold water.

3. Submerge the steak and change the water every 20 to 30 minutes.

How long it takes

• Most steaks: 30 to 60 minutes

• Very thick steaks: 60 to 90 minutes

Important
Use cold water, not warm. Warm water can bring the outside into unsafe temperatures while the inside is still frozen.

Cook right after thawing
Once it’s thawed with this method, cook it the same day.

In a real pinch: thaw using the microwave

3) Microwave thawing (works, but be careful)

We will be honest. This is not our favorite, we actually don’t even have a working microwave at the moment, but it can work if you do it the right way.

How to do it

1. Use the defrost setting in short bursts.

2. Flip the steak often.

3. Stop as soon as it is pliable but still slightly icy.

The catch
Microwaves can start cooking the edges while the center is still frozen. If you microwave thaw, you should cook immediately. This is not a “thaw now, cook later” method.

Can you cook steak from frozen?

Yes, you can. It surprises people, but it does work.  This is not our favorite method, but it’s an option if you’re in a bind.

How it works

• Sear first to build a crust

• Finish in the oven or on indirect heat until it reaches your target internal temp

Why it can work

The outside develops a beautiful crust while the inside warms up more gently, which can help avoid overcooking.

When to use it

• Thick steaks

• Nights when you forgot to thaw

• When you have time to monitor temperature

A thermometer makes this method easy and stress free.

What NOT to do

Do not thaw steak on the counter

It is tempting. It can also be risky.

Leaving meat at room temperature allows the outside to warm up into the danger zone while the inside is still frozen. That is not worth it.

Do not thaw in hot water

Hot water speeds up thawing, but it also encourages bacteria growth and can mess with texture if there is any small holes that allow water to get into the packaging.

How to tell when your steak is thawed

• The steak bends easily and feels pliable

• The center is no longer hard

• There are no icy pockets when you press gently

If it is still partly frozen in the middle, give it a little more time. Rushing the last bit is how people end up with uneven cooking. The most tender flavorful steaks are usually the steaks that are completely thawed before cooking!

A simple steak night routine

If you want a no stress habit, try this:

1. Move steak from freezer to fridge the night before, the the cold water method if the steak is not thawed by afternoon.

2. Season it before cooking and let it rest at room temp for 15-20 minutes

3. Cook hot and fast, then let it rest before slicing

And if you love easy flavor without thinking too hard, our upcoming seasoning Beefs Best Friend is made for this exact moment. Pull steak out, season, cook, enjoy.