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Steak is a commitment before it even hits the pan. First, you pick your preferred cut of steak, weigh the grade against the price, and haul it home. You may plan to make it that night, but something gets in the way, and you're staring at the package wondering how long it will keep. We spoke with K.C. Gulbro, owner of FoxFire Steakhouse in Geneva, Illinois, to get the answer.
"My general rule is to cook raw steak within three to five days of bringing it home, assuming it has been handled properly and kept refrigerated the entire time," Gulbro says. "Properly handled" means getting the steak from store to fridge quickly, in packaging that's still intact, with the refrigerator itself holding at 40 degrees Fahrenheit or below — the USDA's threshold for safe storage. Gulbro prefers his own fridge closer to the mid-30s, since the added cold helps preserve quality.
As for the date printed on the label, Gulbro doesn't dismiss it, but he doesn't lean on it either. "A 'sell by' date is mostly for the store," he explains, noting it exists to tell retailers when to pull a product, not to certify freshness. The real test happens once the package is opened. "If it smells sour, feels sticky or slimy, has a bloated package, has excessive off-smelling liquid, or just seems wrong, I wouldn't use it," he says. "You cannot cook spoilage away."
Read more: 10 Mistakes To Avoid When Cooking Ribeye Steak
Ways to maximize your steak's lifespan
Once the steak survives that first inspection, storage technique determines how well it holds up. "The most important thing is temperature control," Gulbro says. "Get the steak home quickly and into the refrigerator." He prefers to keep it in the lowest shelf to prevent any leaking juices from dripping onto other food. But there's an extra benefit, too: The bottom shelf is the coldest spot in the fridge.
Packaging matters, too. "If the steak is vacuum-sealed and the seal is tight, I usually leave it in the package until I am ready to use it, Gulbro notes. "If it is in a tray wrapped with plastic, I either cook it sooner or rewrap it tightly to limit air exposure."
Freezing is the move if the meat won't be cooked within three-to-five dyas. Gulbro treats freezing as a multi-layer job: Plastic wrap first, then a freezer bag, freezer paper, or a vacuum sealer. Never foil. "Foil does not seal well, can leak, and does not protect the steak from air or refrigerator odors," he says.
As for the cut — it has to do with quality more than safety. "For basic food safety, most whole-muscle steaks follow the same general rule," Gulbro notes. But a filet's leanness works against it: "It does not have much fat to protect it, and it can lose quality faster." Ribeyes and strips, with more marbling, hold up longer. Ground beef and marinated cuts need extra care since bacteria "can be moved below the surface" during processing and out of reach of a quick sear.
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Read the original article on Tasting Table.
