3 Ways To Defrost Steak Without Ruining It - WikiHow

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• Beef and Lamb
• Steak Dishes

How to Defrost Steak Without Ruining It Download Article Co-authored by Ollie George Cigliano

Last Updated: August 7, 2025 References

Download Article

• Thawing Steaks in Water
|
• Defrosting Steaks in the Refrigerator
|
• Protecting the Quality of Your Steaks
|
• Q&A
|
• Tips
|
• Warnings
|
• Things You'll Need

|Show more |Show less X

This article was co-authored by Ollie George Cigliano. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University. There are 13 references cited in this article, which can be found at the bottom of the page. This article has been viewed 81,794 times.

Freezing your steaks is a great way to keep them fresh until you're ready to make them, but drastic changes in temperature can easily ruin the meat's taste and texture and promote the growth of harmful bacteria when it comes time to thaw them out. Luckily, there's a couple ways to get your steaks from freezer to grill without compromising their quality. The easiest method is to simply leave them in the refrigerator overnight. If you're in a hurry, you can also submerge them in a bowl of water until they reach a safe cooking temperature.

Steps

Method 1 Method 1 of 3:

Thawing Steaks in Water

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1. 1 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.[1]
   • If your steaks have been frozen individually in vacuum-sealed bags, it's okay to leave them wrapped.
   • 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.[2]
2. 2 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. For most household sinks, this will be around 115–125 °F (46–52 °C). The warmer the water is, the faster it will thaw the frozen meat.[3]
   • The ideal temperature for defrosting steaks quickly and safely is around 100 °F (38 °C).[4]
   • Some health experts warn against using hot water to thaw meat, citing its ability to promote bacterial growth. 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.
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3. 3 Fill a spacious container with 2–3 inches (5.1–7.6 cm) of water. 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![5]
4. 4 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. Leave 1–2 inches (2.5–5.1 cm) of separation between each steak to ensure that they thaw evenly.[6]
   • Try not to let loose steaks touch or overlap, as this could add to their overall defrosting time.
5. 5 Let the steaks thaw for 10-20 minutes. Most cuts will only need 5-10 minutes to reach the right temperature range for cooking. Especially thick selections may need closer to 20. Leave your thawing container out on the countertop so you can keep an eye on the steaks' progress and pull them as soon as they're ready.[7]
   • To keep your steaks from reaching an unsafe temperature, avoid leaving them in hot water for more than 20 minutes.
   • Steaks defrosted in a water bath may be even juicier than those defrosted in the refrigerator, since the cold air won't dry them out.
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Method 2 Method 2 of 3:

Defrosting Steaks in the Refrigerator

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1. 1 Transfer the steaks from the freezer to the refrigerator. The day before you barbecue, remove your steaks from the freezer and find a place for them on one of the central shelves of your fridge. Don't worry about unwrapping them—it's perfectly fine to leave them the way they're packaged.[8]
   • Moving the steaks from the freezer to the refrigerator will allow them to thaw gradually and retain their natural juicy texture.[9]
2. 2 Allow the steaks to sit overnight. Most pieces of meat will need 18-24 hours to reach the optimum cooking temperature.[10] Thicker cuts may require even longer (up to 30 hours, in some cases), since it takes longer for them to thaw in the center. Defrosting steaks in the refrigerator is a somewhat slow process, but it will help them thaw more evenly.[11]
   • Make a note of the exact time that you place your steaks in the refrigerator. 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.[12]
3. 3 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. As long as you get a reading lower than 40 °F (4 °C), they're good to go.
   • If your steaks have an internal temperature warmer than 40 °F (4 °C), it may be a good idea to throw them out (and check to make sure your fridge is working properly).
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Method 3 Method 3 of 3:

Protecting the Quality of Your Steaks

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1. 1 Make sure your steaks are properly sealed before freezing them. Ideally, you should always freeze your steaks in their original packaging or individual vacuum-sealed bags. If that's not an option, wrap them tightly in plastic wrap or butcher's paper and slip them in a resealable plastic freezer bag. That way, there will be no danger of ice forming on the surface.[13]
   • If you're using a freezer bag, squeeze as much excess air out of the bag as possible before sealing it up.
   • Exposure to air and moisture can lead to freezer burn, which can easily spoil the flavor and texture of the meat.[14]
2. 2 Avoid defrosting steaks in the microwave. While it can be tempting to quick-thaw steaks using your microwave's defrost setting, this method isn't recommended. Defrosting steaks in the microwave can make them tough, cause them to cook unevenly, and rob them of their natural juices.[15]
   • Thawing steaks in the microwave won't actually save you much time—a hot water bath will have your steaks ready for the grill or oven in 5-10 minutes, while most defrost cycles take at least 3-4.[16]
   • Microwave defrosting also presents the risk of accidentally cooking the outside of the meat, or raising its internal temperature enough to be inviting to bacteria.
3. 3 Refrigerate or freeze thawed steaks you don't plan on using right away. You can leave your steaks in the refrigerator for up to 4 or 5 days after thawing without worrying about them going bad. If for some reason you decide to refreeze them instead, they should keep for 6 months to a year as long as you get them back in the freezer within this same time frame.[17]
   • Knowing that your steaks will be stay good for several days after defrosting will allow you to thaw them out in advance if you have a big cookout or dinner party planned.
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What's the fastest way to defrost meat? Chef Jeff Woodward Private Chef The fastest way to defrost meat would be in the microwave; however, I don't recommend it. It can burn or dry out the edges of the meat. If you have to use the microwave, use the DEFROST option and be sure to only put it in for a specific amount of time. Take it out and check on it frequently.Rather than using the microwave, I recommend either 1) putting the meat in a pot and heating it on the stove, or 2) putting it in the sink and letting warm (not hot) water run over it. Take the time to thaw meat correctly, rather than using the microwave. Your taste buds will thank you. Read More JoAnna Minneci Professional Chef To defrost meat fast, put it in a leakproof bag and place it in the sink under cool running tap water, turning it every few minutes. This method does require you to use a whole bunch of tap water, but you can't just let the meat sit in warm water, because it’s going to be in the “danger zone” of temperature, and the bacteria will divide on the cells on the surface. If it's under cool running water, it will be in the safe temperature zone. Read More See all 3 Replies and Read Discussion

Community Q&A

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• Question How do you thaw frozen steak? Drew Hawkins1 Community Answer Without a doubt, the best way to defrost steak is to place it in your refrigerator overnight to let it defrost slowly. But, if you're short on time, you can defrost them in water. Place them into sealable plastic bags and seal the bag. Turn on your faucet as hot as it goes and fill a container with the hot water. Place the steaks in the water for about 10-20 minutes to defrost them enough so they can be cooked. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 1 Helpful 5
• Question Is it OK to defrost steak in the microwave? Drew Hawkins1 Community Answer Yes, but you need to cook the steaks immediately after defrosting to reduce the risk of bacterial growth. Place the steaks on a microwave-safe container or plate and set your microwave to the defrost setting. Microwave your steak for 1 minute at a time and check it to see if it's thawed before you microwave it again. When the meat is soft to the touch, you can go ahead and cook it. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 1
• Question Can you defrost steak at room temperature? Drew Hawkins1 Community Answer No, it's not recommended to defrost any meat at room temperature because it will warm up too quickly, which can cause bacteria to grow on it. The best way to defrost steak is to place it in your refrigerator overnight to allow it to come to temperature at a slower, but safer rate. You can also place the steak in a sealable plastic bag and submerge it in hot water for 10-20 minutes to quickly defrost it. Always smell the steak to make sure it isn't rotten before you cook and eat it. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 1 Helpful 0

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Tips

• Unless you plan on putting your steaks back in cold storage, always cook them immediately after they're done thawing for optimal flavor and juiciness. Thanks Helpful 0 Not Helpful 0

Submit a Tip All tip submissions are carefully reviewed before being published Name Please provide your name and last initial Submit Thanks for submitting a tip for review! Advertisement

Warnings

• Consuming meat that's been left to sit at temperatures warmer than 40 °F (4 °C) could make you ill. Thanks Helpful 0 Not Helpful 2

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Things You'll Need

• Refrigerator
• Spacious container
• Water
• Resealable plastic freezer bag
• Plastic wrap or butcher's paper (optional)
• Vacuum-sealed bags (optional)
• Meat thermometer (optional)

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References

1. ↑ https://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html
2. ↑ https://www.foodrenegade.com/how-defrost-meat-quickly-without-microwave/
3. ↑ https://www.foodrenegade.com/how-defrost-meat-quickly-without-microwave/
4. ↑ https://www.splendidtable.org/story/thaw-your-steaks-quickly-and-safely-in-100-degree-water
5. ↑ https://www.thedailymeal.com/cook/how-thaw-and-cook-frozen-steaks-slideshow/slide-3
6. ↑ https://www.stilltasty.com/articles/view/9
7. ↑ https://www.splendidtable.org/story/thaw-your-steaks-quickly-and-safely-in-100-degree-water
8. ↑ https://www.stilltasty.com/articles/view/9
9. ↑ https://www.thedailymeal.com/cook/how-thaw-and-cook-frozen-steaks-slideshow/slide-2

More References (8)

10. ↑ Ollie George Cigliano. Private Chef & Food Educator. Expert Interview
11. ↑ https://www.mychicagosteak.com/steak-university/2018/02/06/best-ways-to-thaw-steaks/
12. ↑ https://www.wideopencountry.com/should-you-defrost-meat-on-the-counter-or-in-the-refrigerator/
13. ↑ https://www.thekitchn.com/freezer-savvy-the-best-way-to-freeze-and-thaw-meat-177355
14. ↑ http://www.loc.gov/rr/scitech/mysteries/freezerburn.html
15. ↑ https://www.thekitchn.com/stop-defrosting-frozen-meat-in-the-microwave-254472
16. ↑ https://www.epicurious.com/expert-advice/how-to-thaw-every-food-in-the-microwave-oven-article
17. ↑ https://www.stilltasty.com/articles/view/9

About This Article

Co-authored by: Ollie George Cigliano Private Chef & Food Educator This article was co-authored by Ollie George Cigliano. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University. This article has been viewed 81,794 times. 1 votes - 100% Co-authors: 7 Updated: August 7, 2025 Views: 81,794 Categories: Steak Dishes In other languages Spanish Portuguese German

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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Co-authored by: Ollie George Cigliano Private Chef & Food Educator Co-authors: 7 Updated: August 7, 2025 Views: 81,794 100% of voters found this recipe helpful. 1 votes - 100% Click a star to add your vote

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