I've never had to do this, since I always cook right after purchase. I got 2 ribeyes I want to grill tonight. how do i do this the fastest way possible?
Only way to speed it up with out altering the quality (Nuking/watering down/using a warm marinaide on a cut that doesn't need it) is to throw them in a Ziploc and then into a bowl of warm water. ideally you should use cold water for this method but because it's steak and not chicken and because you're looking to eat soon, bacteria isn't much of an issue, you'll be fine.
and to speed it up even more, change out the warm water for new warm water as soon as it gets too cool, which will be pretty quick. If it still isn't thawing fast enough, you'll have to microwave, but that could affect the quality more than you want.
the next time my wife buys steaks at wal-mart and freezes them, she's in huge trouble. god they were horrible.
You don't even need to thaw a frozen steak. Throw it on the grill. If you feel better by thawing it, place it (in it's package) in a bowl of COLD water. Will defrost in a few hours. Don't nuke it.
I'm sorry hookmom, but throwing a frozen steak on the grill is not acceptable. I wouldn't nuke it either, but frozen is just not going to work. Ideally, a steak is at room temp when thrown on the heat, which is probably 70ish, not 30ish. Throwing a frozen steak on the grill is going to give you a burnt outside if you ever want to see a halfway cooked inside. Maybe with a very thin steak, you could get away with this, but not with a thick steak.
I'll have to agree with Nick about grilling the frozen meat. About Wal-Mart meat: I would'nt ever buy a steak there, but once in a while you can find a good deal on packer-style briskets. A few years ago I bought two of them around either July 4 or Labor Day for $0.77/lb. Their advertised price was about double that (still a decent buy), but these were marked for quick sale because the Cryovac was punctured, probably on the same day, as far as I could tell. Oh and they were choice grade and turned out delicious.
agreed on WM's briskets. of course, with brisket, you have 12 hours to overcome the quality problems, if they exist. That steak was bad, and there was nothing I could do in that little time span to change it.
