4 responses to “Balsamic-Herb Bison Steak”

  1. Jesse

    Can you elaborate on the fast defrost you did in the pot of cold water? I'm always curious about fast and safe ways to defrost frozen meat quickly…I can never remember to take anything out of the freezer the night before.

  2. debbie koenig

    Sure thing, Jesse. In this case the steaks were vacuum-packed, but usually I freeze meat in zipper-lock freezer bags, with as much air squeezed out as possible. If it's multiple items, like chicken breasts, I lay them side-by-side in the bag to make defrosting faster later. Then, when I want to defrost quickly, I fill a large pot with cold water and put the sealed package of meat inside it. Ideally, it'll be submerged. I check it every 30 mins or so, flip it over, etc, to make sure it's all getting cold water contact. Doing it like this, it usually takes 20-30 mins for thin stuff like chicken cutlets, and closer to an hour for thicker things like chicken on the bone. A whole chicken or a roast or something big like that will still take a considerably amount of time, so I don't usually bother with those pieces. It's overnight in the fridge or nothing for me. Hope that helps!

  3. Jesse

    Thank you! I will most definitely think of you the next time I defrost meat 🙂

  4. Edna

    Looks great! Makes me hungry just looking at it.

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