How to defrost a steak

A steak carried home from Iowa SHOULD be eaten immediately; but sometimes life intervenes:

I hope I wasn’t patronizing on the phone about defrosting, but I am so proud that my system works as well as it does.

1.  Defrost slowly, in the fridge, with the plastic freezer bag opened (to allow some evaporation) but the meat still in it.  (This step is just because this is how I’ve done it.  It may be that going directly to step 2 and thawing that way makes more sense.)

2.  After a day or so, remove from bag and place on rack, like a cookie cooling rack or maybe a roasting rack adjusted flat, over a plate.  Return to fridge for two to three or more days.  Turn the meat in the fridge from time to time, because although it is on a rack it still will be moister on the underside than on the top.

3.  Look at it from time to time and when it is looking a bit dried out on the surface, cook it.  If its looks scare you, smell it; it will smell like beef, not spoiled at all.

4.  The purpose of this is to reduce the watery nature of thawed meat.  You are drying it.

Love,

Dad