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... also: Is there a trick to thawing steak? Usually I just let it sit on a plate in the fridge. Might it be better under vacuum in a sealed sous vide bag?

Thank you! That sounds promising, I will give it a try! Quick follow up ... Would you say sous vide to 125 F would be the same, better or worse? Thanks!

Help, desperate here :wacko: So, I have bought multiple times high quality beef tenderloin from New Zealand, frozen perfectly, sawed into perfect 1 inch steaks. Every single time, the result could hardly be called tender. First off, no matter how I thaw it, lots of juice lost right there...