Forgot to move a steak to the fridge? A cold-water thaw gets a thin, vacuum-sealed steak ready in about 15 to 30 minutes.
Keep it sealed
Leave the steak in its vacuum-sealed package. If the seal is broken, put it in a leak-proof zip-top bag first.
Submerge it in cold water
Set the package in a bowl in the sink and cover it with cold tap water, or let cold water run gently over it. If the water is standing, change it every 30 minutes. Use cold water only. Warm or hot water lets the outside of the meat reach temperatures where bacteria grow.
Check, then cook right away
Press the steak gently to feel for frozen spots. A thin steak usually thaws in 15 to 30 minutes. Thicker steaks and 1-pound packs can take up to an hour, and a 3 to 4 pound roast takes 2 to 3 hours. Once it's thawed, pat it dry and cook it right away.
