I am trying discuss steak preparation with another person and an issue has arisen. I do not have time to perform this experiment myself, but thought this might be a good place to find a quicker answer from the gurus. Would 1lb of beef (a steak 1" thick) thaw to entirely non frozen faster in a bowl of water that starts at 110 degrees F, or faster in running tap water at 70 degrees F? My impression would be in running tap water due to convection, but not sure enough to go out on a limb. Also, any way to figure the time for each given that in reality much of the meat is really water? Thanks for the help.