Thawing Meat In Boiling Water. If it’s wrapped in paper or one of those foam packages with the overwrap from the grocery store, i would take it out and put it in a plastic baggie. Bring the water up to a light simmer with the skillet covered.
A usda sponsored research project published in mid 2011 showed that you can thaw a 1″ thick steak in a 102°f water in 11 minutes and the meat moves rapidly through the “danger zone” within which microbes like to grow if you remove it promptly after it has thawed. Bring the water up to a light simmer with the skillet covered. Change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat.