You seem convinced that subsisting on Soylent is the best idea. What about minimal preparation of meals + freezer bags + sous vide? That way you really don't have to worry about thawing. And prepping things like cuts of steak is really just salt/pepper/buttering it before freezing.

And for what it's worth, I thaw my meat in the fridge. Just throw it in there and it's taken care of in a safe, hygienic environment. Not really "a process in and of itself."