Thawing frozen steaks…

…it’s a question we get asked frequently and we have always recommended thawing gradually in the refrigerator.  But the Stockman Grass Farmer quotes the USDA as saying that’s best for roasts, but not necessary for steaks.

USDA researchers test-thawed more than 200 one-inch thick strip steaks…some in the refrigerator, some at room temperature in constantly circulating water, and some in a water bath at 102 degrees.  The conclusion was that the last, the warm water bath, was the most efficient and the steaks leaked less juice.  There was no difference in tenderness.

For roasts, however, room temperature thawing resulted in surface bacterial growth to occur before the center was fully thawed.  Therefore, refrigerator thawing is recommended.

We report….you decide.