We had nothing thawed for dinner and noms were my job.
I found a boneless ribeye we had in the freezer and immersed it in brine to thaw. These days, I've been trying this set of recipes for brine. For a long time, I've thawed meat in water when I'm in extremis like I was last night, but recently I switched to brine. I figured the meat would thaw faster in a salt water solution and while the brine wouldn't have a long time to work, it would have to do some good.
I let it thaw for an hour, but it was a thick steak and that wasn't quite enough, so I poured the whole thing into a large skillet and warmed it on the stove. Home by this time, wife kitteh joked that I was going to serve her boiled steak, but I was careful to keep the heat low and not let the water get above touchably-hot.
The result was quite satisfying. Because I used a salt and brown sugar brine, I didn't season the steak at all. The meat came off the grill properly salted. I foolishly added a little bit of salt once it was on my plate, but not enough to ruin the thing.
I came to the conclusion that brine is like a tea. There are recipes for brine with all kinds of things in it like white wine, garlic powder, thyme and so on. I didn't use any of those recipes nor did I shotgun one, but I started to wonder if I couldn't pre-mix a brine in the morning and let it stew all day before putting meat in it when I got home. Of course, that would require thinking ahead, so it's all a laughable fantasy. Still, I can dream, can't I?