How long does steak in marinade stay good for?

Question

I started soaking it day before yesterday and worked late last night. I know I've eaten it plenty of times after 2 days of soaking, but considering putting it off till tomorrow. Now, I thawed the steak wednesday. Will it be good if I make it tomorrow? Thanks for the help!

Answer 1

As long as it has been in the fridge the whole time it will be good to go!!...Enjoy!!

Answer 2

I sure hope that was a tougher cut of meat to start with!  (flank steak, London broil, skirt steak).  That would still be ok ....  If it was a wonderful rib-eye, T-bone or porterhouse, or filet, it will be way too saturated with the marinade and taste mushy.  The less tender cuts need alot of marinating to break down the tough tendons, but the better cuts of meats are already soft and tender.......

Answer 3

It's good.  2 Days is best.  3 Days is okay.

Answer 4

I asked the butcher the same question. He said 2-3 days tops. The test is to smell it. If it has a faint sweet smell, or the meat is turning a weird ashy color in any spots, toss it. If it looks bright and smells like...well like you would expect raw steak to smell, cook and enjoy!

Answer 5

Ummm, personally I wouldn't eat it.  I think it would be OK, but just for texture's sake, I wouldn't like it.  Marinade ingredients usually are pretty acidic and that can ruin a steak if it marinades too long.  Gives it that "already been chewed" texture.  YUK...

Answer 6

No dude.  2 days max for a fresh steak.  MAX.

Answer 7

I have left steaks in the refrigerator without marinade for a week to let them age a little.  This is a process where enzymes already present in the meat break down tissue and make the steak more tender (and tasty). Its important to have a cold refrigerator and that the meat in covered or left in its package.  It is  also important to start out with a fresh cut and not something that has already aged under the lights in a meat counter.

Most marinades are either acidic,e.g., fruit juice based, high in sodium (salty), e.g., soya sauce, or alcohol based.  When I worked in this restaurant,  we used to keep boneless chicken b*****s in a 5-gallon bucket of soya sauce for days.  That way we would always have them ready for short orders.  I have done this myself when I get boneless chicken b*****s in those large frozen packages.  I'd leave them in an airtight container with the soya sauce for a week or more.  Chicken b*****s are more susceptible to spoiling than beef.

Leaving any kind of meat, fish, or poultry in a marainde will break down tissue more and may resuslt in a stronger taste than what you were looking for.

In my opinion, go ahead and try fixing the steak.  You will probably be able to smell any tainting while the meat is cooking.  Cook it  well done and especially not rare.  If you can trust your nose and you still have doubts, then throw it out.

I don't like wasting food either what with the high cost of groceries.  But I have gotten into trouble before when I didn't use my nose and ignored my taste buds.

Bon apetit!