The best way to thaw a steak is to do so gradually and safely to maintain its quality and minimize the risk of bacterial growth. There are three safe methods you can use:
Refrigerator thawing: Place the frozen steak on a plate or a tray to catch any potential drips and then put it in the refrigerator. Allow enough time for the steak to thaw completely, which will vary depending on the thickness of the steak. As a general rule of thumb, a 1-inch (2.5 cm) thick steak may take around 12 to 24 hours to thaw. Larger and thicker cuts may require more time. The advantage of this method is that the steak will thaw at a controlled temperature, preventing any bacterial growth.
Cold-water thawing: If you need to thaw the steak more quickly, you can use the cold-water thawing method. Place the frozen steak in a leak-proof plastic bag, ensuring it's tightly sealed to prevent water from seeping in. Submerge the bag in cold water, and change the water every 30 minutes to keep it cold. The steak should thaw in about 1 to 3 hours, depending on its size and thickness. This method is faster than refrigerator thawing but still safe.
Microwave thawing (for immediate cooking): If you need to cook the steak right away, you can use the microwave's defrost function. Follow your microwave's instructions for defrosting meat, as different models may have varying settings and power levels. Be cautious not to partially cook the steak during microwave thawing, as that can negatively impact its texture and taste.
Avoid using hot water or leaving the steak at room temperature for an extended period to thaw, as these methods can promote bacterial growth and compromise food safety. Once the steak is fully thawed, it's best to cook it promptly for optimal flavor and quality.