Monitor them as you thaw to make sure that your steaks stay in the water and that the water is cold. The cold-water method can take a few hours, while you should plan on thawing your steak in the refrigerator for about 24 hours.
However, the thickness of your steaks makes a big difference. Thin, 1-pound steaks may take between hours using the cold-water method, whereas a 3-pound steak will likely take closer to 3 or 4 hours to thaw. In the fridge, expect larger steaks to vary between 24 and 30 hours, while smaller steaks may take about 18 to 24 hours.
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For more information about our privacy practices and a list of affiliated brands, please read out Privacy Notice. I agree to the Terms of Use and Privacy Notice. Create an Account. Yes Skip. Click to view our Accessibility Statement. What should I know about defrosting meat in the microwave? How to defrost chicken, ground beef, steak and other meat in the microwave.
Step 1: Remove packaging and place meat in a container Unless directly stated, food packaging should not go in the microwave. More about defrosting in your microwave. What is microwave defrosting, and how does it work? Is it safe to defrost food in the microwave? Defrosting steaks in the refrigerator is a somewhat slow process, but it will help them thaw more evenly.
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.
Perform a touch test to see if the steaks have thawed enough. Once your steaks have been in the refrigerator for at least 12 hours, take them out and give them a poke.
They should be firm, yet have some give, with a cool external temperature and no visible icing. 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.
Did you make this recipe? Leave a review. Method 2. Transfer the steaks to a resealable plastic bag. Remove your steaks from their original packaging and place them in a quart or gallon-sized plastic zipper bag. Getting rid of excess packaging materials will leave the steaks less insulated, allowing them to transfer heat faster. 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.
Run hot water in your kitchen sink. Turn on the hot water tap and let it run until it's as hot as it can get. The warmer the water is, the faster it will thaw the frozen meat. 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. Fill a spacious container with 2—3 inches 5.
Once the water has reached the desired temperature, use it to fill a deep cooking pot, casserole dish, or serving bowl. Be careful not to overfill the container—you'll only need to use enough water to completely cover the steaks. 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! Submerge the steaks in the water. Place the steaks at the bottom of the container, allowing them to sit just below the surface of the water.
Place the steak in a large bowl. Fill the bowl or bowls with cool water, not hot or even warm water. Cool water is safest. The higher the temp climbs, the closer you get to the danger zone, or when bacteria growth accelerates.
Leave the steak in the water for 30 minutes. Place a spatula or wooden spoon on the meat to keep it submerged. After that half hour, check the steak.
Plan for about 30 minutes per pound of meat. Thinner steaks will be fully thawed in 30 minutes.
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