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Expert Tips

HOW TO DEFROST FROZEN STEAKS AND MEATS

The Best Way to Defrost Steak and Other Meats

A slow thaw in your refrigerator is the ideal way to defrost steaks, other cuts of beef or any meat. Our FlavorLock™ system guarantees our steaks are frozen at their peak; allowing them to thaw out slowly maintains that superior quality. Simply remove your steak from its packaging, place it on a plate to catch any liquid, and thaw in your refrigerator. For the best flavor, we recommend you cook your steaks immediately after defrosting.

  • Defrost steak, burgers and ground beef in your refrigerator for at least 24 hours
  • Defrost roasts in your refrigerator for 3 to 4 days, depending on size

You know your steaks are ready for the grill when they "give" when you press them with your thumb.

How to Defrost Meat Fast

But what if you don't have the time to thaw out meat slowly? The following techniques will get your steaks on the grill in a hurry.

  • Cold Water Defrosting. If your steaks are still in their original, sealed packaging, this is the best way to thaw meat fast. Fill a large bowl with cold water. Submerge the meat, in its packaging, in the water. Change the water periodically. Your steaks should be ready to cook in 45 minutes to 2 hours. Remember, the water should be cold; using warm water may be faster but will create an environment that’s perfect for bacteria.
  • Microwave. While not recommended, this is the fastest way to defrost meat. Follow your microwave defrosting instructions. Watch carefully — you want to thaw the steak, not cook it!

You know your steaks are ready for the grill when they "give" when you press them with your thumb.

We do not recommend thawing steaks or roasts on the countertop.

How to Cook Frozen Steak or Burgers

If you really have no time to thaw meat beforehand, you can grill or cook frozen steaks and burgers. While not ideal, we understand that sometimes it’s the only option!

  • Follow our usual instructions for how to cook steak. No matter which cooking method you choose, simply allow more time…about 50% more time. The meat will have to thaw as it cooks. Be sure to cook to the internal temperature recommended for desired doneness.

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