[at the freezer] Ah. Once your steaks are cut, chill them on a rack over a pan, unwrapped, for one hour, okay? Now the colder the meat is when it enters the freezing phase, the faster the freeze will take place, and that'll mean smaller ice crystals. The rack will enhance air circulation, thus drying the meat's surface. Reducing surface moisture reduces surface ice which reduces the reduction of quality in the final product. Where are the other steaks? Hey, I got a date with the grill.