What’s the Best Way to Thaw Steaks?

  • by Clint Cantwell
Best Way to Thaw Steaks
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The freezer is your friend! Especially if you love steak.

Omaha Steaks are flash frozen and vacuum sealed for a few reasons:

  • We age our steaks at least 21 days. Freezing stops aging in its tracks, so when it’s delivered to you, you get steaks aged to the peak of tenderness.
  • “Fresh” steaks from the store… you don’t know how old they are. You know exactly what you’re getting with every Omaha Steak.
  • Flash freezing doesn’t damage meat like freezing at home — it’s the only way to get perfect results after thawing.
  • Frozen steaks take the hassle and timing out of “fresh meat.” You don’t have to plan your week around using beef before it goes bad.
  • Thawing frozen steak is easy and can even be quick!

There are two recommended ways to thaw steaks.

 

Refrigerator Thawing

The most common — and most recommended — method for thawing frozen steaks is in the refrigerator. It couldn’t be easier, but it requires some forethought. A day before you’re going to cook your steaks, just move them to the fridge, still in their vacuum-sealed packaging. When you’re ready to cook, so are your steaks.

But what if you forgot, or you just don’t have that kind of time?

 

Thawing in Cold Water (Quick-Thaw Method)

Frozen steaks, chicken, and other meats still in vacuum-sealed packaging can actually be quick-thawed in less than a half-hour. Here’s how:

Fill a large bowl or the small side of your kitchen sink with cold water and drop your vacuum-sealed steaks in. Make sure the packaging is not punctured or compromised. Depending on the size of your steak, it’ll be ready to cook in anywhere from 15-40 minutes!

The vacuum-sealing process takes all the air out of the meat, maximizing the distribution of the warmer temperature outside of the packaging. They’ll be refrigerator temperature in no time.

An added bonus of thawing steaks and other vacuum-sealed Omaha Steaks meats this way: everyone gets what they want. Thaw one filet, one New York Strip, and a couple of gourmet jumbo franks for the kids… head to the grill and you’ve got a meal that everyone loves!

Of course, there are a few general thawing tips that still apply:

  • Make sure you’re not thawing steaks stacked together: in the fridge or in water, this will greatly increase the time you need.
  • Never thaw at room temperature — this encourages bacteria growth and may be unhealthy for you and your family.

If you’re refrigerator thawing, follow this chart:

Meat

Refrigerator Time (36-40 F)

Large Roast

4-7 hours per pound

Small Roast

3-5 hours per pound

Whole Turkey

24 hours per 4-5 pounds

Poultry

24 hours per 1-2 pounds

1-inch Steak

12-14 hours

 

 

Editor’s Note: This post was originally published in July 2014 and has been updated for freshness and comprehensiveness.

thaw steaks

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