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Thread: How long can steak stay in the fridge???

  1. #1
    Join Date
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    How long can steak stay in the fridge???

    I took some out of the freezer last Friday am and due to circumstances, havent used it yet. Can I still grill it tonight, or should I toss it anc do something else??

    I know I can smell it, etc., but Im pretty picky about stuff like this and dont know if I will trust my judgement...so is 5 days ok?? (its probably been totally thawed since sat eve or sun am)
    ~Kim~

    Nashville Restaurant Examiner - check out my page
    Check out my blog: Zen Kitchen http://onehotkitchen-kim.blogspot.com/

    "Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
    Dave Barry

  2. #2
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    Kim....

    I'd throw it out. We don't take chances. I hate when this happens.
    "There are two means of refuge from the miseries of life: music and cats." - Albert Schweitzer

  3. #3
    Join Date
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    If you think it didn't thaw til Sat. evening, I'd say you're fine. I would usually just give it a whiff. If it makes you feel any better, I believe steak does last longer than chicken or fish. You could give your local grocery store meat dept. a call and see what they say.

    I think if it were me, based on what you're saying, I'd use it.

    Debbie

  4. #4
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    Remember that dry-aging beef requires leaving it in the fridge for days and days. I'll bet it's just fine!
    Margaret

  5. #5
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    Jazzmatazz49

    I have a friend who does that. I will call her today and ask how long she leaves hers in the fridge. Good point!! I am a bacteria-phobic having had food poisoning in the past. Beef is a different story!
    "There are two means of refuge from the miseries of life: music and cats." - Albert Schweitzer

  6. #6
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    being a new beef eater, I didnt realize it had different rules! susan, let me know if you get in touch with your friend
    ~Kim~

    Nashville Restaurant Examiner - check out my page
    Check out my blog: Zen Kitchen http://onehotkitchen-kim.blogspot.com/

    "Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
    Dave Barry

  7. #7
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    I'd tosss it. When in doubt, throw it out!
    Dianne

  8. #8
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    Kim

    What did you do? She is out of town for the holiday. But I seaerched and found this article ...
    http://www.coldbacon.com/food/sgdrybeef.html
    Don't know that it helps. Wish she would have been home to help. She does the homemade gravlax thing also
    "There are two means of refuge from the miseries of life: music and cats." - Albert Schweitzer

  9. #9
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    I am too squeamish to try, so I tossed it....DH was so disappointed!
    ~Kim~

    Nashville Restaurant Examiner - check out my page
    Check out my blog: Zen Kitchen http://onehotkitchen-kim.blogspot.com/

    "Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
    Dave Barry

  10. #10
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    Oh Kim

    She didn't remember the recipe or where she put it but Alton Brown had this recipe, I think you were right to throw it out. Was it still wrapped?



    Dry Aged Standing Rib Roast with Sage Jus
    Recipe courtesy Alton Brown


    Recipe Summary
    Prep Time: 35 minutes Cook Time: 4 hours
    Inactive Prep Time: 3 minutes Yield: 10 servings
    1 (4-bone-in) standing rib roast, preferably from the loin end
    Canola oil, to coat roast
    Kosher salt and freshly ground pepper, to cover entire roast
    1 cup water
    1 cup red wine
    4 fresh sage leaves

    Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.
    Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F.

    Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved.

    Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

    Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.



    Episode#: EA1E02

    Copyright 2003 Television Food Network, G.P., All Rights Reserved
    "There are two means of refuge from the miseries of life: music and cats." - Albert Schweitzer

  11. #11
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    If anyone does this whole routine, please invite me over for a bite. I don't think I'll be doing it anytime soon. (Make that "ever", ha!!! )
    Margaret

  12. #12
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    Nov 2001
    Location
    Overland Park, KS
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    I've bought Costco's beef tenderloins packaged in cryovac and opened them up and let them sit in the fridge, covered with a dry towel, for up to a week. It improves both the flavor and texture of the meat, which is usually so wet as to be mushy otherwise. The meat turned dried out and brown on the surface in spots, but no signs of mold or other bacteria. I was concerned at first, but if AB says it's OK, it's worth a try.

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