The guide to frozen steak with two simple methods to defrost steak with Executive Chef David Rose.
Omaha Steaks are flash frozen and vacuum sealed for a few reasons:
– We age our steaks at least 21 days. Freezing stops aging in its tracks, so when it’s delivered to you, you get steaks aged to the peak of tenderness.
– “Fresh” steaks from the store… you don’t know how old they are. You know exactly what you’re getting with every Omaha Steak.
– Flash freezing doesn’t damage meat like freezing at home — it’s the only way to get perfect results after thawing.
– Frozen steaks take the hassle and timing out of “fresh meat.” You don’t have to plan your week around using beef before it goes bad.
– Thawing frozen steak is easy and can even be quick!
The most common — and most recommended — method for thawing frozen steaks is in the refrigerator. It couldn’t be easier, but it requires some forethought. A day before you’re going to cook your steaks, just move them to the fridge, still in their vacuum-sealed packaging. When you’re ready to cook, so are your steaks.
Fill a large bowl or the small side of your kitchen sink with cold water and drop your vacuum-sealed steaks in. Make sure the packaging is not punctured or compromised. Depending on the size of your steak, it’ll be ready to cook in anywhere from 15-40 minutes!
Shop perfectly aged, tender steaks:
Read more about the best way to thaw steaks on our blog:
Check out Chef David Rose’s recipes: