I think it would be better to have bled it out . but I tell ya what we do , when you thaw it to cook .. put tenderizer on it (after thaw) and let it sit in fridge for 2 days before cooking .. we do steaks all the time like that .. cook to 145 F .. no more. slow as possible.. top it w/ onions and sliced pepper and the last minute or 2 top that w/ favorite cheese .. mmmm..mmmm..m