Thawing and Broiling Steak
I think it is important to defrost the meat completely because it is impossible to season it properly if it is still frozen, you also risk burning the surface while the center is still cold if the steak is thick.

You can put the steak (or other frozen seafood) inside a zipped bag like ziploc, squeeze out the air and zip the bag. Then put the bag under slow running tap water (if the water is too cold, turn on the heater and make it lukewarm), then you can quickly defrost it without damaging the taste (compare with soaking in water directly).

Also now those hi-tech microwaves usually have a defrost function. You just need to input the weight of the food and it would defrost it automatically (e.g. 200g for 2 or 3 mins).