Forgot To Thaw? Going From Freezer To Dinner Table (Fast)

Even the best intentions, the most organized freezers, and the most prepared home chefs can get caught by surprise. When you know a few basic thawing methods (and how to cook a few cuts straight from frozen) the meat in your freezer stops being a barrier and starts being a built-in safety net.

Thawing 101: Simple, and Safe Thawing

Thawing Ahead:
When you do remember ahead of time, thawing in the fridge is the gold standard. One in, One Out: Build a habit where when you clean up dinner, move one item from the freezer to the fridge for tomorrow (note larger roasts can take more time).

Cold Plunge:
Short on time? A cold water bath thaws most meat in an hour or two:

• Keep the meat in its package or sealed zipper-top bag.

• Submerge in a bowl or sink of cold water.

• Change the water every 30–45 minutes to keep it cold.

Cooking From Frozen: Your Backup Plan

At some point, everyone forgets to thaw something. Frozen meat can still save the day. 

Cuts that cook well from frozen:

• Ground meat

• Ready-to-Eat Meatballs & sausages (these are fully-cooked and meant to be cooked from frozen!) 

• Patties like our grass-fed beef burger patties

• Thin steaks like flat iron, NY Strip (while not the best preparation, it can be done!)

Simple methods:

• Ground meat:
  Put the frozen block into a skillet with a lid over low to medium heat. As the outside softens, break it apart with a spatula, then continue to cook and season as usual until browned and cooked through.

• Patties:
  Place patties in a skillet, grill pan, or oven. Cook over moderate heat, flipping once or twice. 

• Ready-to-Eat meatballs and sausages:
  These are meant to be cooked from frozen. Just reheat the meatballs in the oven and the sausages in a skillet or oven and you’re ready to go. 

• Steaks:
  Preheat the oven to 350 and salt the side of each steak. Get a skillet very hot and sear each side for 2-3 minutes (Note: the steak might not develop the same crust as when thawed). Finish in the oven to your desired temperature. While frozen cooked steaks might appear “grey” — this is totally alright! (Also note: they can be tougher than when cooked thawed.)

When you know how to thaw and cook from frozen, you’re no longer at the mercy of perfect planning. A full freezer stops being a wall of icy “should-haves” and turns into a set of fast, flexible options to take on any night.

And while dinner might look a little different from what you imagined, you’ll end up with a real meal made with real food. Over time, this is what sticks: not flawless routines, but small, forgiving systems that make it easy to eat the way you intended, even on the nights when you remember the meat at the last minute.