Originally Posted by Marwendholt
I've done this plenty of times before on purpose, never been sick yet.
It only takes once. The thing about food safety is the "Russian Roulette" aspect of it. Odds are the OP will be fine. But the risk is there, and very real.
In the future you may think about using one of the recognized safe methods of thawing. In a pinch, you can thaw a large cut of meat under cold running water in a couple hours. Otherwise, the fridge is the best bet.