Frozen steak contains a lot of water. If you fry it directly in the pan, it will cause the oil in the pan to spill out, and it will also lead to uneven ripening inside and outside of the steak. The outside is cooked, but the inside is not yet ripe. In the process of freezing for a long time, the muscle fiber of frozen steak will be damaged, and it will be directly fried at high temperature, which will cause the surface of steak to burn and the inside will remain frozen, thus affecting the overall taste. The correct thawing method is to take the steak out of the freezer one day in advance and put it in the refrigerated room for gradual thawing, so as to ensure that the meat quality of the steak remains fresh and tender and avoid the loss of taste caused by rapid thawing. Another recommended method is to put the steak from the freezer into the freezer the night before frying it and use it directly the next day. This can achieve the effect of semi-thawing, and ensure that the taste of steak will not be affected by the internal unfreezing when frying.