We had a good discussion about thermodynamics at work and I wanted to share my process for freezing steaks and other flat things like fish. I often go to Costco to buy a three pack of steaks. I find that their steaks are a great deal, lots of marbling, a great cut and an amazing price.
The first thing I do when I get home is lay the steaks on a cookie sheet and stick them in the freezer. I take them out 48 hours later (these were thick steaks so you may take them out sooner if yours are thinner) and individual wrap them up with saran wrap and stick them back in the freezer again until the day I plan to cook them them.
This process is similar to a technique called plate freezing which is employed often by the food industry. The metal cookie sheet quickly takes the temperature of the freezer, and freezes the meat through heat transfer or conduction. You do not want to wrap the steaks in saran wrap first because that will make a thin layer of air which creates a layer of insulation. Using this method will freeze your steaks faster, preserve the quality of your meat and use less electricity.