Contrary to what many people think, freezing beef does not significantly alter its taste or texture. But there are some Do’s and Don’ts to follow.
First, never freeze, thaw, and then re-freeze beef. Refreezing beef will negatively affect its texture and the overall eating experience.
Second, prevent air from touching the surface of the steak by either carefully wrapping it with plastic wrap, or vacuum seal it in a plastic bag. If air contacts the meat in the freezer, it will cause freezer burns. (Note: Unless you specifically request otherwise, your dry-aged steak will already be vacuum sealed and ready for the freezer.)
Third, lower the temperature as quickly as possible, but avoid contact with super-cold surfaces, such as freezer coils or other frozen objects. For best results, allow cold air to circulate around the sealed steak.
Fourth, follow this guideline for storage times in the freezer. Beef frozen to -12 C will remain good for 3 months. Beef frozen to -17 C will stay good for 6 months.
Fifth, thaw your steak slowly, preferably by transferring to the refrigerator 2 to 3 days before you plan to cook it. Then, remove it from the refrigerator an hour before cooking to allow the temperature to reach ambient levels.
Once thawed, do not re-freeze your steak. You can keep it in the refrigerator for several days after thawing, provided it is properly sealed or wrapped with plastic wrap.