How to Defrost Steak: 3 Simple Tips for Defrosting Steak

In cooking, defrosting is the process of thawing out frozen food. Defrosting is an essential part of cooking preparation as it can take a while for foods to thaw, which can be necessary to cook correctly. Some thawing methods involve moving frozen items to the refrigerator to slowly change their state or submerging frozen goods in a bowl of room temperature water. Other defrosting methods include thawing certain food items in the microwave or letting food items sit on the counter to acclimate to room temperature, which is unsafe for perishable food items, particularly meats.

The safest way to defrost steak is to relocate it from the freezer to the refrigerator. Raw meat is a delicate food, and to avoid food poisoning or bacteria growth, you'll want to ensure it stays fresh by keeping cold. This method can take a full day to thirty-six hours.

You can also use the cold water method to thaw meat. Placing the steak in a resealable bag in a cold water bath can take about forty-five minutes per pound of meat. Thus, thicker cuts will need more time.

Defrosting ribeye, flank steak, or other cuts of meat can take more than a day if done so in the fridge. For a more efficient thawing process, follow these steps to quickly prepare steaks for cook time while still prioritizing food safety:

1. 1. Place steak in a plastic bag. Take your steak and place it in a zip-top plastic bag. Squeeze the air out of the bag and wrap it in plastic wrap. Alternatively, you can use a vacuum seal bag.
2. 2. Put the bag in a bowl of cold water. Place the wrapped steak in a large bowl and add cold water. The cold water will gradually reach room temperature and is safer than hot water or even warm water. Hot water will get your steak closer to the danger zone, the temperature range that allows harmful bacteria to grow.
3. 3. Keep the steak submerged for about an hour. Keep the steak underwater and check after thirty minutes to see if the frozen meat has thawed; continue thawing as needed, and replace the water after each half hour.
4. 4. Ready your meat. After thawing, the steak should feel fleshy and soft, meaning it is ready to cook. If it still feels hard and icy it will need more time. Always feel the center of your cut of meat, which may take longer to thaw. If the center is still a tad icy, wait a few more minutes. Then, remove the meat from the bag, discard the water and bag, and season the steak accordingly before cooking.

Take care when defrosting steak to ensure your food is safe to eat—and delicious. Consider the following tips:

1. 1. Keep the steak submerged with a utensil. Rest a mixing spoon atop the steak so it stays fully underwater to expedite the thawing in a cold water bath.
2. 2. Check for freezer burn. Raw steak can last for up to almost a year in a freezer, but if your freezer is strong or if your meat has been in there for a while, you'll want to make sure your steak is free from freezer burn. If air reaches the food, it will get dehydrated and icy chunks will form around the food. You can cut those pieces off to save the rest of the meat, but it may be best to just toss the meat altogether.
3. 3. Avoid microwave defrosters. Microwave defrosters can work for vegetables, homemade pasta sauces, and some other foods, but with steak, microwave defrost settings can discolor the meat and make it chewy.

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