It’s an age-old question.
Well, it’s as old as refrigeration. And that’s old.
What is the best way to thaw a steak?
There are many schools of thought.
Some, like AlmostLuver over at Help.com, says “Put the package in really warm water…keep it wrapped, though. Also, you can thaw it in the microwave…most microwaves have a defrost setting. Good luck!!”
Others, like Sully, say, “The best way to thaw a steak (or any meat) is to put it in the fridge the day before. It will never get warm enough this way for bacteria to start becoming active. They are already in the meat. You want them dormant until cooking. Thats the healthiest way. The worst way is the microwave. If you are needing it thawed quickly, then put it in warm water. Warm means 145 Fahrenheit. As soon as it is thawed, cook it or refrigerate it. Never re-freeze meat! It will sour much quicker if you do.”
I, personally, like to go by the guidelines given by the Kansas City Steak Company. They say this. . .
Do thaw your meats in the refrigerator, because it enhances the flavor by preserving the natural tenderness. It will take at least 24 hours for steaks and at least 3 days for roasts to thaw depending on the thickness.
Don’t use a microwave or soak your meats in water to hasten thawing. Microwaving and soaking affect the rich flavor and tenderness that make these steaks and roasts so special.
Now that sounds like good advice.
Another good resource is this fabulous article over at ehow.com. It even has cool vintage photos of an old, old freezer. Awesomeness.
What do you think?
Photo courtesy of ehow.com.