I recently picked-up some steaks, air vac'd and placed into the freezer for storage. The day I planned to cook them, took them out of the freezer and placed them on the counter to defrost at approx 7am before going to work. Came back in the afternoon to find that not only were the steaks defrosted but a lot of the juices came out. Cooked them medium rare but noticed that the color was pale pinkish compared to a typical rich pink color. Should I have just placed the steaks in the fridge instead to defrost? I considered this option but thought that by the time I came back home from work, the steaks would still be either significantly or halfway frozen. Or, should i have just purchased the steaks on the way home from work and place them out at room temp once I got home then cook? What is the best process to get these bad boys ready next time?