To thaw steak quickly and safely, here are the best methods:

Cold Water Thawing (Fast and Safe)

• Keep the steak sealed in its packaging or place it in a zip-top plastic bag, squeezing out excess air to prevent water contact with the meat.
• Submerge the steak in a bowl or sink filled with cold water.
• Change the water every 30 minutes to keep it cold.
• Depending on thickness, the steak should thaw in about 30 minutes to 2 hours.
• Check the steak by feeling if it is soft and pliable; if still icy in the center, continue thawing

Microwave Thawing (Fastest, but Requires Care)

• Remove any packaging and place the steak on a microwave-safe plate.
• Use the microwave’s defrost setting or set power to low to avoid cooking the edges.
• Defrost in short intervals (3-5 minutes total, flipping and rotating halfway through).
• Separate any thawed parts to speed up the process for frozen sections.
• Let the steak rest a few minutes after microwaving to even out temperature.
• Cook immediately after thawing

Additional Tips

• Avoid warm or hot water as it encourages bacterial growth.
• Using a heavy aluminum or cast iron pan at room temperature can help speed thawing by conducting heat, but this is less common and less controlled than water or microwave methods

In summary, the best balance of speed and safety is to thaw steak sealed in cold water with water changes every 30 minutes, which can take as little as 30 minutes to an hour depending on thickness. For the fastest option, the microwave defrost setting works but requires careful monitoring to avoid partial cooking