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Suggestions for 4 day old, not-so-prime-anymore B/I rib steaks

letsindulge Apr 25, 2013 09:42 AM

Have been refrigerated in butcher paper and smell fine. No visible signs of spoilage. Just no longer super fresh. Marinate, dry-age (is it too late), or grill the sh** out of them? TIA.

  1. GretchenS Apr 25, 2013 10:23 AM

    I would treat them exactly how you would have treated them 3 days ago.

    1 Reply
    1. re: GretchenS
      1POINT21GW Apr 25, 2013 10:51 PM

      This is perfect advice.

      There is nothing different with your steaks than there was four days ago. Just as Gretchen says, treat them exactly as you would if this was Day 1.

    2. b
      Booklegger451 Apr 25, 2013 10:31 AM

      I'd say cook normally. If you want to be safe, use a method that ensures that all surfaces are heated (ie, not pan-fried), but really, you're probably fine. You could take this as an opportunity to try out some steak sauces... I like a black pepper, cream and brandy sauce.

      Maybe something like this: http://www.grouprecipes.com/30243/ste...

      1. j
        jjjrfoodie Apr 25, 2013 10:33 AM

        If not smelling funky, then I'd cook as you planned.

        I'm grilling a couple of flat iron steaks rubbed in montreal steak seasoning with sides of garlic mashed potatoes and creamed spinich tonite.

        Grilling can help to hide older meat as can marindades or even dry spice mixes like Slap Ya Momma.

        Whole cuts tend to last far longer than the ground meats in the fridge I have found.

        I;d just proceed as normal.

        Good luck

        1. letsindulge Apr 26, 2013 10:24 AM

          The steaks were slightly oxidized but otherwise fine. I did a simple marinade of equal parts soy, Worcestershire, and red wine vinegar, plus double in EVOO, crushed garlic, and rosemary. Still haven't cooked them yet. Hope they keep until Saturday. LOL!

          2 Replies
          1. re: letsindulge
            greygarious Apr 26, 2013 09:31 PM

            Whenever I see marked-down steak, which is no longer bright red, I bag it in teriyaki marinade for a day or two, then pan-sear (because I prefer that to grilled meat). It's always turned out fine, even though eaten rare.

            1. re: greygarious
              letsindulge Apr 27, 2013 11:45 AM

              That was my 1st instinct too. They should be thourghly marinated by now. Going to grill 'em tonite.

          2. t
            treb Apr 27, 2013 06:35 AM

            I've dry aged rib eyes for longer than that, cook'em they way you originally planned.

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