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Rib Steaks - How long can I keep them in the fridge???

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So...my nephew is graduating with his Doctor of Music from Cornell this weekend...I'm having him and a bunch of other family members over for a congratulatory BBQ on Tuesday evening...

I got a great buy on rib steaks yesterday (Friday)...will they still be OK to grill on Tuesday evening or should I be freezing them now...I really don't want to freeze them but I also don't want any problems with the steaks....

They have been in the meat drawer of my fridge since I got them yesterday in their original packaging...

Would appreciate your advice...

Thanks Hounds....

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  1. Congratulations! (Go Big Red!)

    You could go two ways....one would be to consider this a short dry aging period and look up directions for how to proceed carefully.

    Personally, however, the route I'd go is to give them a sniff. If they smell impeccably fresh, I might pre-salt and leave in the absolute coldest part of the fridge. If there is any hint of funk, however, I would freeze and thaw. Yep, it seems like a pain, but less risky than the nervousness of whether food will be OK to serve guests.

    1. you didn't say how thick they are. Take them out of the package, salt them and place them on a paper towel on a plate in the fridge-exposed to the cold air. Turn them over every day and replace the paper towel. This will age them, some of the moisture will escape and they will turn bright dark red and shrink a bit. (they will turn brown if left in the package.) Hopefully they are thick steaks, 1and 1/2 inch at least. Three days is just perfect for ageing individual steaks. The flavor and texture will improve. Cook on a hot grill, turning once, 5 min per side should do the trick.

      3 Replies
      1. re: Baron

        where's that like button? Good advice Baron
        You should have no problems with funk, I actually prefer to do this with steaks if I can plan it right. I might salt them the day before cooking though, or even that morning.

        1. re: Baron

          Great advice, Baron.

          For more info, links to Food Network Host Alton Brown's home dry aging method for steaks:

          http://www.ifood.tv/blog/how-to-dry-a...

          http://www.foodnetwork.com/recipes/al...

          1. re: Baron

            Salting in advance is good, but too far in advance is bad - it will start to cure the meat if you're not careful.

          2. Thanks for your thoughts...this morning I took them out of their packaging and re-wrapped them....no sign of funk yet...

            I think I'll do the pre-salting thing...

            Appreciate your replies...