How to Defrost Steak

Based on my experiments, I’ve found that the best way to defrost a steak is by leaving it in the refrigerator overnight. Sure, it takes the longest, but the quality of the steak remains top-notch. If you’re short on time, submerging the steak in cold water is a quick fix that still keeps the steak in good shape. I strongly advise against using the microwave to defrost your steak, as it’s the least favorable method.

Below, I’ll explain the reasons behind these recommendations and share how long it takes to thaw a 1.5-inch (3.8 cm) steak using each method I’ve tested.

Summary at a glance:

Defrosting method	Overall rating (0-10)	Defrosting time*
Overnight in the refrigerator	10	16-24 hours
Defrosting in cold water	10	60 minutes
Defrosting in cold running water	8	45-50 minutes
Microwave	3	A few minutes

How I Tested the Steak Defrosting Methods

I ran a series of tests to determine the best way to defrost steak. To ensure my steak defrosting experiments were as accurate and reliable as possible, I took the following steps:

• I started with strip steaks cut fresh from the strip loin, sealed them tight in vacuum packs, and froze them. To keep everything fair, I ensured all the steaks were the same thickness (1.5 inches or 3.8 cm exactly) and kept them in the same freezer for the same time at the same temperature.
• For the defrosting tests, I was really careful to keep things consistent. This included keeping the room at a stable temperature and, for tests that involved water, using the sink set to its coldest possible setting.
• When evaluating each thawing method, I considered several factors. These included how long it took to thaw the steak, any changes in its texture, how complex the method was, and whether it required any additional tools.

Here’s a detailed breakdown of every method I tried for defrosting steak and what I thought about how well they worked.

Method 1: Defrosting the Steak Overnight in the Refrigerator

Follow the steps below to defrost the steak using the overnight in the refrigerator method:

1. Take your steak out of the freezer and ensure it’s well-wrapped. If the wrapping seems loose or has holes, pop it into a ziplock bag or a sealable container to keep it tight.
2. Then, put the steak in a deep dish or container. This step is all about avoiding a mess. You don’t want the steak juices dripping onto anything else in your fridge.
3. Lastly, just leave your steak in the fridge and let it thaw out completely.

Defrosting time: 24 hours for 1.5-inch (3.8 cm) thick strip steak.

Overall rating: 10/10

Defrosting a steak overnight in the fridge is very simple and effective. It’s an easy method, but you do have to remember to do it ahead of time. Although it is the slowest method, it’s the safest way to thaw steak without losing quality or texture. Whenever I’m not in a rush, this is my go-to method.

How long it’ll take to thaw completely depends on how big and thick your steak is. Usually, leaving the steak in the fridge for about 24 hours before you plan to cook it is enough. This way, the steak thaws out nicely without losing its goodness. It’s super important to keep it safe from bacteria while it thaws, and luckily, the fridge is an excellent place for that, keeping everything nice and cool to slow down any bacterial growth.

Pros:

• Texture: Defrosting the steak overnight in the fridge does not affect its texture.
• Simplicity: All you need to do is leave the steak on a plate in the refrigerator and return to it the next day.
• Safety: The steak stays at a safe temperature in the fridge, preventing it from entering the “danger zone,” where bacteria grow rapidly.

Cons:

• Time: Unfortunately, the best method for thawing steak is time-consuming and requires advanced planning.

Method 2: Defrosting the Steak in Cold Water

Follow the steps below to defrost the steak using the cold water method:

1. Take your steak out of the freezer and make sure it’s sealed tight. You don’t want any holes or gaps in the packaging that could let water sneak in. If you want to be super careful, you can slip it into a leak-proof ziplock bag.
2. Grab a large, deep container and fill it with the coldest water. Submerge the securely wrapped steak in the water, ensuring it’s completely underwater. This step is crucial for an even defrost.
3. Change the water every 15 minutes to maintain the cold temperature, crucial for safe thawing. This step ensures your steak thaws evenly without entering the temperature zone where harmful bacteria could grow.
4. Keep an eye on your steak; cook it immediately once it’s fully thawed.

Defrosting time: 1 hour for 1.5-inch (3.8 cm) thick strip steak.

Overall rating: 10/10

Using cold water to thaw steak quickly is hands down the best method if you want to keep its quality and texture intact. It’s very simple; you only need a deep container and cold water. This is always my go-to method when I need to thaw a steak quickly.

Never try thawing steak in warm or hot water. Cold water is key here because it prevents the meat from entering the danger zone (40°F-140°F or 4°C–60°C), where bacteria grow like crazy. If your steak ends up in that zone, it begins to cook just enough to welcome those foodborne bacteria, and that’s not what you want.

Note: 

• Put something heavy on top to ensure the steak stays underwater. Remember to change out the water for fresh, ice-cold water every 15 minutes so it stays cold.
• If you have pieces stuck together in the same bag, you can thaw them faster by gently breaking them apart once they’re soft enough. Just be careful to do this from outside the bag so you don’t have to open it.

Defrosting the Steak in Cold Water and Refrigerator

This method tweaks the traditional way of thawing with cold water. Usually, you’d need to change out the water every 15 minutes to keep it cold. But here’s a simpler twist: place the bowl with your steak and cold water into the fridge. This way, you skip the hassle of changing the water since the fridge’s low temperature keeps everything consistently cold.

Pros:

• Texture: Defrosting a steak in cold water doesn’t affect its texture. I think no one would notice the difference between a fresh steak and one thawed in cold water.
• Thawing time: It’s one of the best methods to defrost a steak quickly without affecting its texture. Usually, it takes about an hour to thaw a 1.5-inch (3.8 cm) thick steak.
• Safety: Thawing in cold water is as safe as thawing in the refrigerator (if you change the water regularly and keep it very cold).

Cons:

• Time and effort: Thawing steak in cold water still requires some planning. It usually takes about an hour to thaw a 1.5-inch (3.8 cm) thick steak. You must also change the water regularly to keep it cold.

Method 3: Defrosting the Steak with Cold Running Water

Follow the steps below to defrost the steak using the cold running water method:

1. Remove the steak from the freezer and ensure it’s sealed tight (no holes or gaps). You don’t want any water getting in there. If you want to be more careful, slip it into a leak-proof ziplock bag.
2. Grab a big container and fill it up with cold water. Drop your steak in there, ensuring it’s completely under the water. Then, let the tap run a gentle, steady stream of cold water into the container. Keep the steak submerged until it’s fully thawed out.

Defrosting time: 45-50 minutes for 1.5-inch (3.8 cm) thick strip steak.

Overall rating: 8/10

This is a little twist on the classic cold-water method for thawing steak. Instead of just letting the steak sit in a bowl of water, you place it under a faucet that’s dripping cold water slowly. The idea is to keep the water moving gently around the steak, which speeds up the thawing time. It’s the fastest way to defrost steak without ruining its texture. But why does this method work so well?

Well, it’s all about keeping the water moving. As the water flows, it picks up the cold from the steak and moves on, making room for new, slightly warmer water. This way, the steak thaws out quickly without messing up its texture or taste. The only real downside? It ends up using a ton more water. Plus it doesn’t work for cuts thicker than 1.25 inches (3.2 cm).

Here’s what a 1.75-inch (4.4 cm) thick strip steak looks like after thawing under cold running water for about 45 minutes. Unfortunately, the center is still frozen. The good news is, this doesn’t happen with steaks between 1 and 1.25 inches (2.5 to 3.2 cm) thick. When using cold running water, a 1-inch (2.5 cm) thick strip steak thaws evenly in about 20 minutes.

Pros:

• Thawing time: This is the only quick thawing method that’s still safe for meat and doesn’t ruin its texture. 
• Safety and simplicity: Fill a bowl with water and place it under the faucet. You don’t have to change the water every 15 minutes because the cold running water keeps it as cold as necessary.

Cons:

• Water waste: Defrosting a steak this way uses much water for just one or two steaks, which seems wasteful to many people.
• Only for cuts up to 1.25 inches (3.2 cm) thick.

Method 4: Defrosting the Steak in the Microwave

Defrosting time: a few minutes

Overall rating: 3/10

Defrosting steak in a microwave is tricky and usually doesn’t work out well, so it’s not a great idea. Even though microwaves have a defrost setting that can thaw steak fairly quickly, there are a bunch of big downsides that make this method less appealing, especially for a nice, expensive steak.

There are better, safer, and just as quick methods available. For example, thawing your steak using the cold water method is a much better option. It’s straightforward and can evenly thaw a 1.5-inch (3.8 cm) thick steak in about 60 minutes without risking any damage to the texture of the meat.

Thawing steak in the microwave often results in uneven heating, especially if the steak isn’t uniformly thick. A major downside of using the microwave is it’s too easy to accidentally start cooking the steak during what’s supposed to be just a defrosting period. Besides negatively affecting the steak’s taste and texture, this method also raises the chance of exposing the meat to harmful bacteria. Because of these reasons, I am against using the microwave to thaw steak.

Overall Summary and Conclusion

The best way to thaw a steak is to leave it in the refrigerator overnight, as described in method #1. This slow process guarantees excellent results, preserving the steak’s texture without the need for extra effort or equipment. While it’s my favorite method for thawing steak, the main downside is the lengthy thawing time, which takes at least several hours.

Cold water (method number 2) is a great choice for quickly thawing steak. It thaws a 1.5-inch (3.8 cm) strip steak in about an hour and offers results almost as good as leaving it in the refrigerator overnight. The texture of the meat is slightly different between the two methods, but both are very effective.

However, if an hour is too long, consider the fastest method: thawing steak in cold running water. This method can thaw a 1-1.25-inch (2.5-3.2 cm) steak in just 20 minutes and keeps the steak’s texture nearly as good as the classic cold water method. The main downside is the amount of water it wastes, and that it doesn’t work for cuts thicker than 1.25 inches (3.2 cm).

Among all the tested methods, defrosting in the microwave (method number 4) stands out as the worst. It results in uneven thawing and significantly changes the steak’s texture. Plus, it’s too easy to accidentally start cooking the steak if you’re not paying close attention.

I usually thaw the steak overnight in the fridge (method number 1). But when I’m in a hurry and need to thaw the steak quickly, I thaw it in cold water (method 2).

How Long Does It Take For The Steak to Thaw?

Thawing method	1-inch (2.5 cm) steak	1.5-inch (3.8 cm) steak	2-inch (5 cm) steak
Overnight in the refrigerator	12-16 hours	16-24 hours	24-36 hours
Thawing in cold water	45-60 minutes	60-75 minutes	75-90 minutes
Thawing in cold running water	15-20 minutes	N/A	N/A

Remember, the cold running water thawing method is effective only for steaks between 1 and 1.25 inches (3.2 cm) thick. Avoid using this method for steaks thicker than 1.25 inches (3.2 cm).

Defrosting Steak FAQs

Why does the defrosting technique matter?

Defrosting steak the right way matters a lot because it can change the steak’s texture and flavor and also plays a big role in keeping it safe from bacteria that can make you sick. The right defrosting method does more than make your meal taste good; it’s also about keeping it safe.

Keeping steak out of the temperature danger zone, which ranges from 40–140°F (4.4–60°C), is key to avoiding foodborne illnesses. If steak stays in this range too long, it increases the chances of foodborne illnesses. The best way to thaw steak is slowly and at a low temperature. It minimizes the chance for bacteria to grow and helps maintain the quality of your steak.

Is it safe to defrost steak in hot water?

According to this study, you can safely thaw a steak up to an inch (2.5 cm) thick in hot water. But you’ve got to keep an eye on how thick your steak is and how hot the water is to make sure it’s safe. Honestly, I think it’s just easier and safer for most folks to stick with cold water, especially when you’re dealing with thicker steaks.

Using hot water to thaw your steak does speed things up, but there’s a big downside. After a while, the hot water warms up the outside of the steak to a range between 40°F and 131°F (4.4–60°C). This range is what experts call the “danger zone” because bacteria love it. The problem worsens with thicker steaks, anything over one inch (2.5 cm) thick because they take longer to thaw. This makes hot water a bad idea for those cuts.

On the other hand, using cold water keeps things simple and safe. The steak stays cool, under 40°F (4°C), so you don’t have to worry about unwanted bacteria. Plus, it keeps the steak’s texture nice and intact.

Is it safe to defrost steak on the counter?

No. Thawing a steak on the counter isn’t a good idea because it’s ineffective and unsafe. If meat stays at room temperature for more than two hours, it enters the ‘danger zone’ (between 40°F and 131°F or 4°C–55°C), where bacteria begin to multiply rapidly. In less than two hours, the surface of the steak can warm to above 40°F (4°C) while the inside remains frozen, creating ideal conditions for bacteria to thrive, which can lead to food poisoning.

Is it possible to refreeze defrosted steak?

Yes, it is possible to refreeze a steak that has been thawed in the fridge, but it’s not the best idea. Refreezing will negatively affect the steak’s texture, juiciness, and overall taste. Moreover, if the steak was thawed quickly using a microwave or cold water, it should be cooked immediately for safety reasons, ideally on the same day it was defrosted.

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