Steaks can be thawed quickly using methods such as cold salt water thawing, thawing plate thawing, and microwave thawing.

Method 1: Thaw in cold salt water.

First place the frozen meat in the refrigerator for 1-2 hours, the steak will begin to soften, and then place the steak in salt water to thaw completely. Salt water accelerates the melting of ice and does not breed bacteria. This is the same as spreading salt on the road to thaw it when it snows heavily in winter.

Method 2: Thaw the thawing plate.

Because the material of the thawing plate has strong thermal conductivity, it can quickly exchange heat between the frozen steak and the air, thereby accelerating the thawing of the steak in a short time. Place it on the thawing plate for about five minutes. The steak will begin to soften, but remember to turn it over so that both sides can be defrosted evenly. The price of thawing boards varies. Customers who often eat steak can have a better one at home. It is also very convenient to defrost other meats.

Method 3: Defrost in microwave oven.

The advantage of thawing in a microwave oven is that it takes a short time. This method is commonly used in Western restaurants. It usually only takes a few minutes. More advanced microwave ovens also come with a thawing function, which is convenient and fast. The principle is that microwaves penetrate the frozen meat to cause the water molecules in the meat to vibrate and rub, thereby generating heat to increase the temperature of the frozen meat to achieve the purpose of thawing the inside and outside. The disadvantage of thawing in a microwave oven is that the heating time must be carefully controlled, otherwise overheating will cause part of the frozen meat to cook.