When it comes time to prepare your frozen beef, you have a few options.
The Fridge
The best way to thaw frozen meat is by leaving it overnight in the fridge. It's a slow process, but that allows for an even thaw and keeps the meat at a cold, safe temperature (below 40°F). Allow around 16 hours for a typical 3-pound roast. After thawing, beef will stay safe in the fridge for 3–5 days. Place a plate or tray under the meat while it's thawing, just in case it leaks.
The Sink
When advanced planning isn't feasible, your sink can speed things along. Fill the sink with enough water to completely immerse the sealed packages. Place the beef (still in its sealed plastic package) into the water, replacing it with fresh cold water every 30 minutes. Plan on about 30 minutes per pound. Keeping the beef below 40°F is the key to safe defrosting and avoiding bacterial growth, so be vigilant about changing the cold water.
Quick thawing requires quick cooking, so plan to cook the beef immediately after its water bath. Cold-water thawed meat can be kept in the refrigerator briefly but is best prepared as soon as possible.
Cook From Frozen
We've come to be big fans of not defrosting at all before cooking beef. Except for Wagyu — whose fat melts at room temperature — many experts say it's easier and even better to cook beef directly from frozen.
For steaks, defrost for 2 or 3 minutes by placing them (still in their vacuum-seal wrap) in a pot of lukewarm water just so the surface defrosts a bit and takes salting more easily.
The USDA also has guidance on safely thawing meat — see their Big Thaw guidelines.
