We believe that the best way to thaw steak is by placing products – still in their original packaging – on a plate or tray with a lip to catch any juices, place the tray in the refrigerator on the lowest shelf to avoid any potential cross contamination and let thaw overnight. As a rule of thumb, a 1-inch steak will take between 12 and 24 hours to completely defrost.

Note: Our bone-in steaks feature a bone guard pad that protects steaks during shipment. Pads should be removed after beef has thawed and before cooking.

For best results, we suggest that you let steak rest at room temperature before cooking. For more details, refer to our Steak Cooking Guide.

Thin cuts of steak can defrost on the countertop, but as a rule do not thaw any cut of beef at room temperature that takes more than four hours to defrost.

Your steak will come vacuum sealed, so running steak under cold water is the preferred (and fastest) method of defrosting at room temperature. The cool water will keep the exterior under 70 F as the center of the cut thaws.

Although this is the fastest method of thawing out a frozen steak, it will result in a dry product, once cooked. We do not recommend microwave defrosting for the premium cuts of steaks we offer at Perdue Farms.

An alternative to microwave defrosting that’s worth a try: Cooking frozen steak in an immersion bath. To do so, remove the product from packaging and season with sea salt and black pepper. Add steak, along with a garlic clove and a sprig of thyme, to a vacuum food sealer bag. Use pump to seal. Set temperature of the water bath to 125 to 130 F. Place bag in water for one hour. Remove bag from water, then remove steak from bag and place onto a try. Pat steak dry. Heat a medium-sized skillet over medium heat; add a splash of olive oil. Place steak in the pan. Sear on both sides until brown. Check internal temperature with a digital meat thermometer. Remove from pan when steak reaches desired doneness.

• Solid rare: 130 F
• Mid-rare: 132 to 135 F
• Light medium: 138 to 142 F
• Medium well: 145 to 150 F
• Well: 160 F or higher

Our steaks can be stored for six to 12 months in the freezer.

If your Perdue Farms steak remains in its original packaging after being defrosted, steak can be stored for three to five days in the refrigerator.

If steak hasn’t been left out at room temperature for an extended period of time, it is perfectly safe to do so. However, refreezing will damage the muscle fibers and result in a dryer product, once defrosted again and cooked.

If steak has thawed completely on the outside but is still slightly frozen in the center, cook as normal. The center will thaw while the meat is cooking.

We do not recommend cooking completely frozen cuts of steak from Niman Ranch and Panorama Organic . You’ve invested in premium beef and should handle products as such.

In case of a cooking emergency, follow these instructions:

Option 1: Sear steak on the flattest frozen side, then place steak in a 250 F oven. Cook slowly until the internal temperature of steak, when measured with a digital meat thermometer, reaches desired doneness.

Option 2: Place frozen steak in a 250 F oven and cook until the internal temperature, when measured with a digital meat thermometer, reaches 100 F. Remove steak from the oven, season with salt and pepper and place in a hot cast-iron skillet; reverse sear. Once seared, place steak back in the oven and cook to desired doneness. (See our steak cooking guide for steak doneness temperatures and searing instructions).