Defrost a steak quickly!
An electricity-free steak-defrosting hack that will safely thaw a frozen steak about 1 centimeter thick in less than five minutes.
Take two metal pots or pans, turn one over bottom up and place your vacuum-sealed steak flat on it. Then fill the other pot or pan with water and place it, topside up, on top of the steak. The weight of the water and its temperature, conducted by the metal, will speed thawing. In five minutes, so it’s said, your steak should be defrosted and ready to cook.
Of course, if you have more time, you can defrost the old-fashioned way, to plan ahead and defrost it a day in advance in the fridge. Meat defrosted this way will stay good for a few days, though you can’t refreeze it, unless it’s in a stock, soup or liquid. (Don’t defrost meat at room temperature; meat kept at room temperature for more than two hours isn’t safe to eat.)
For same-day defrosting, you can use the cold-water method: Place the well-sealed package of meat in a large bowl filled with cold water and stick around to change the water every 30 minutes. Again, no refreezing.