The best way to thaw frozen steak is overnight in the refrigerator, which keeps it at a safe temperature and gives the best texture. If you need it faster, seal the steak in a leak-proof bag and submerge it in cold water, changing the water every 30 minutes: a 1-inch steak usually thaws in about an hour.
Those are two of the three thawing methods the USDA considers safe; the third is the microwave. You can also skip thawing and cook steak straight from frozen. This guide covers all four, with times, and the methods you should avoid.
The Safe Ways to Thaw Steak
According to the USDA Food Safety and Inspection Service, there are three safe ways to thaw meat: in the refrigerator, in cold water and in the microwave. Each one keeps the surface of the steak out of the "danger zone" between 40°F and 140°F (4°C and 60°C) long enough to stop bacteria from multiplying.
| Method | Time for 1-inch steaks | Quality | After thawing |
|---|---|---|---|
| Refrigerator | Overnight, up to 24 hours for thick cuts | Best | Cook within 3 to 5 days, or refreeze |
| Cold water | About 1 hour for 1 pound or less | Very good | Cook immediately |
| Microwave | A few minutes | Fair, edges may start to cook | Cook immediately |
| Cook from frozen | No thawing; cooking takes about 50% longer | Very good with the right technique | Not applicable |
Methods, cold water times and post-thaw rules are from USDA FSIS. The refrigerator time is our estimate for typical steaks; it varies with thickness and how cold your fridge is.
Method 1: Thaw Steak in the Refrigerator (Overnight)
This is the method to use whenever you can plan a day ahead.
- Keep the steak in its packaging or a sealed bag.
- Put it on a plate or in a shallow dish on the bottom shelf of the fridge, so any juices cannot drip onto other food.
- Leave it overnight. Individual steaks around 1 inch thick usually thaw in 12 to 24 hours. Thick steaks or multiple steaks frozen together take longer. For large roasts, the USDA estimates about 24 hours for every 5 pounds.
The big advantage of fridge thawing is flexibility. According to the USDA, red meat cuts like steaks, roasts and chops can stay in the refrigerator for 3 to 5 days after thawing before cooking. You can also refreeze steak thawed in the fridge without cooking it first, although some moisture and texture may be lost. Our article on whether you can refreeze meat explains the rules for every method.
Keep the fridge at 40°F (4°C) or below. A fridge running warmer thaws faster but lets bacteria grow on the surface.
Pro tip: Move tomorrow's steak to the fridge when you clean up after tonight's dinner. Tying it to a routine you already have is the easiest way to remember.
Method 2: Thaw Steak Quickly in Cold Water
The cold water method is the fastest way to thaw steak while keeping the whole piece intact.
- Seal the steak in a leak-proof zip-top bag, pressing out the air. If it is vacuum sealed and the seal is intact, leave it in that package. A leak lets water in, which can carry bacteria and makes the meat waterlogged.
- Submerge the bag in a large bowl or sink full of cold tap water. Weigh it down with a plate if it floats.
- Change the water every 30 minutes so it stays cold.
- Cook immediately once the steak is thawed.
According to the USDA, small packages of meat (about 1 pound) may thaw in an hour or less, while a 3 to 4 pound package may take 2 to 3 hours. Steaks thaw quickly because they are thin and flat.
Do not use warm or hot water. Warm water heats the outside of the steak into the danger zone while the center is still frozen, and it starts to cook the surface. Meat thawed in cold water must be cooked before it is refrozen.
Method 3: Thaw Steak in the Microwave
Microwave thawing is fast, but it is the hardest on texture. Microwaves heat unevenly, so the thin edges of a steak can turn gray and partially cook while the center is still frozen.
If you use it:
- Remove all packaging, including foam trays and plastic wrap, and place the steak on a microwave-safe plate.
- Use the defrost setting or about 30 percent power, and enter the weight if your microwave asks for it.
- Turn the steak every minute or two and stop as soon as it is pliable.
- Cook immediately, because parts of the steak may have reached temperatures where bacteria can grow. The USDA says food thawed in the microwave should be cooked right away and cooked before refreezing.
Microwave thawing is better suited to thinner cuts or meat headed for a stir-fry or fajitas, where a few cooked edges will not matter.
Method 4: Cook Steak From Frozen
You do not have to thaw steak at all. The USDA says it is safe to cook meat directly from frozen, and that cooking takes about 50 percent longer than for thawed meat. Many cooks like the results: the frozen center keeps the inside from overcooking while the outside builds a crust.
How to Cook Steak From Frozen (Pan-Sear Then Oven)
- Heat the oven to 275°F (135°C).
- Heat an oven-safe skillet over high heat with a thin layer of high-smoke-point oil.
- Sear the frozen steak for about 2 to 3 minutes per side until deeply browned. There may be some spattering from surface ice; pat the steak dry first to reduce it.
- Transfer the skillet to the oven and cook until the steak reaches your target temperature. A 1-inch steak usually needs 10 to 20 minutes, depending on doneness.
- Season after searing, since salt and pepper do not stick well to a frozen surface.
Use a Thermometer
Cooking from frozen makes guessing doneness unreliable. The USDA's safe minimum internal temperature for beef steaks is 145°F (63°C) followed by a 3-minute rest. Insert an instant-read thermometer into the thickest part, away from bone.
Pro tip: Freeze steaks individually and flat, wrapped tightly with the air removed. They thaw faster, cook more evenly from frozen, and are far less likely to get freezer burn.
How Not to Thaw Steak
Avoid these shortcuts. The USDA specifically warns against thawing on the counter and in hot water:
- On the counter. The outside warms into the danger zone long before the center thaws. Perishable food should never be left at room temperature for more than 2 hours.
- In hot or warm water. Same problem, faster.
- In the sink or on the counter without a bag. Unsealed meat exposed to tap water or air can pick up and spread bacteria.
- In the oven at low heat, uncovered, "to defrost." Either cook it from frozen properly with a target temperature, or thaw it by a safe method.
How Long Does Steak Last in the Freezer?
Frozen steak stays safe indefinitely at 0°F (-18°C), but quality slowly declines. USDA FoodSafety.gov lists 4 to 12 months for best quality for raw steaks, while the FDA chart gives 6 to 12 months. The conservative choice is to use steaks within 4 months; well-sealed steaks with no freezer burn can still be good up to a year.
| Beef | Refrigerator, 40°F (4°C) | Freezer, 0°F (-18°C) |
|---|---|---|
| Raw steaks | 3 to 5 days | 4 to 12 months |
| Raw roasts | 3 to 5 days | 4 to 12 months |
| Raw ground beef | 1 to 2 days | 3 to 4 months |
| Cooked steak or beef leftovers | 3 to 4 days | 2 to 3 months |
Sources: FoodSafety.gov cold storage chart and FDA Refrigerator and Freezer Storage Chart.
Gray-brown, dry patches are freezer burn. They are safe to eat but tough; trim them off before cooking. Our guide to freezer burn explains how to prevent it, and our article on how long meat lasts in the freezer covers every other cut. For wrapping and portioning tips, see how to freeze meat.
FAQ
How do you thaw steak quickly?
Seal it in a leak-proof bag and submerge it in cold tap water, changing the water every 30 minutes. A 1-inch steak usually thaws in about an hour. Cook it immediately afterward. If you have less time than that, cook it from frozen.
Can you cook steak from frozen?
Yes. The USDA says meat can be cooked from frozen, and it takes about 50 percent longer. Sear the frozen steak in a hot pan, finish it in a 275°F (135°C) oven, and check that it reaches at least 145°F (63°C).
How long does it take to thaw a steak in the fridge?
Usually 12 to 24 hours for a steak about 1 inch thick. Plan on overnight for individual steaks and longer for thick cuts or steaks frozen together.
How long can thawed steak stay in the fridge?
According to the USDA, steak thawed in the refrigerator can be kept 3 to 5 days before cooking. Steak thawed in cold water or the microwave should be cooked right away.
Can you thaw steak on the counter?
No. The USDA advises against thawing meat at room temperature, because the outside of the steak can sit in the danger zone between 40°F and 140°F (4°C and 60°C) while the center is still frozen.
The Bottom Line
Thaw steak overnight in the fridge when you can, in cold water when you need it within the hour, and in the microwave only as a last resort. Or skip thawing altogether: a frozen steak seared hard and finished in a low oven makes an excellent dinner. Whatever the method, use a thermometer and cook to at least 145°F (63°C) with a 3-minute rest. The same principles apply to other cuts; see our guides on how to thaw ground beef fast and how to thaw chicken fast.
The fastest thaw is the one you started yesterday. Freezer Inventory Tracker shows every steak in your freezer with its freeze date and can send a defrost reminder the evening before, so the fridge does the work for you.