How to store steak in a fridge or a freezer

Most, if not all, home cooks experienced the smell of a spoiled steak. It doesn’t smell nice and certainly does not look very appealing. There are several key factors affecting steak storage, and I’ll cover them later in this article.

Do you know how to store steak properly in a fridge or freezer to avoid spoilage? You’re in the right place if you’re not well-versed in that.

In this blog post, I’ll cover all the essential tips and tricks for storing steaks. There are quite a few techniques you can use to store meat. For instance, in restaurants, we keep the meat tightly wrapped in parchment papers in airtight containers. The “USDA” food safety and inspection service provides beef handling guidelines.

What is steak bacteria?

Regarding steak storage, one of the biggest concerns is the growth of harmful bacteria. Bacteria naturally occur on the surface of the meat, and when left unchecked, they can multiply rapidly and cause spoilage and potential foodborne illness.

Common bacteria on beef steak include Escherichia coli (E. coli), Salmonella, and Listeria monocytogenes. 

To avoid the growth of harmful bacteria, storing your steaks at the proper temperature and handling them safely and hygienically is essential. You should wash your hands and surfaces thoroughly before and after handling raw steak and avoid cross-contamination with other foods.

Key factors affecting steak storage

Here are the three main vital factors affecting steak storage. Make sure to read them carefully and apply them the next time you store any meat:

Temperature

Keeping steaks at the right temperature is crucial for maintaining quality and preventing the meat from going bad. Ideally, you want to store your steaks in the fridge at a temperature between 32°F and 40°F. It’s an ideal temperature range to slow down the growth of bacteria and other microorganisms that can cause spoilage.

Humidity

Humidity is yet another critical, often overlooked factor to consider when storing fresh steaks. Too much moisture can lead to bacterial growth and spoilage, while too little moisture can cause your steaks to dry out. Aim for a humidity level between 85% and 90% to strike the perfect balance.

Packaging

Packaging is a critical factor in steak storage. You want to wrap them tightly in plastic wrap or aluminum foil to help prevent exposure to air, which can cause oxidation and spoilage. While for longer-term storage, vacuum-sealed bags are a great option to help preserve freshness and flavor and extend shelf life. You can also use airtight containers for storing foods because it is a more sustainable method and protects fresh meat better from oxidation than aluminum foil.

How to store fresh steak

When storing fresh steaks, there are a few different methods to choose from. Let’s take a closer look at each one of them. I have prepared a step-by-step guide on how to store, package, and freeze your chosen cut of beef:

Refrigeration

1. First, choose a spot in your fridge to store your steak. The bottom shelf is usually the coldest and best spot to store fresh meat to avoid cross-contamination.
2. Next, pat your fresh steak dry with paper towels to remove any excess moisture if the steak is not vacuum sealed.
3. If you have a plastic bag or airtight container that’s the right size for your steak, use it to store your meat. Otherwise, wrap your steak tightly in plastic wrap or aluminum foil, ensuring that it’s completely covered and there are no air pockets.
4. Label your steak with the date it was stored, so you can track how long it’s been in the fridge. It’s a helpful practice because often home cooks forget the time and date they stored the meat.
5. Place your wrapped or containerized steak on the bottom shelf of your fridge, and ensure it’s not touching any other foods to avoid cross-contamination.
6. Keep your fridge between 32°F and 40°F to ensure your steak stays fresh.
7. Use steak within 3-5 days for best quality and safety.

Freezing

1. Ensure your steak is fresh and hasn’t been frozen before. Freezing a steak that has already been frozen can cause it to lose quality and flavor.
2. Pat your steak dry with paper towels to remove any excess moisture. You can skip this step if the steak is vacuum sealed.
3. Wrap your steak tightly in plastic wrap or aluminum foil, ensuring it’s completely covered and has no air pockets. Alternatively, you can use a vacuum-sealed bag as it will prevent freezer burn and steak from losing its flavor.
4. Label your steak with the date it was stored. It’ll make your freezer more organized. 
5. Place your wrapped or bagged steak in the coldest part of your freezer, usually the back or bottom. Make sure it’s on a separate shelf from other foods, such as frozen berries or vegetables.
6. Keep your freezer at a temperature of 0°F or lower to ensure your steak stays frozen and fresh and does not lose any taste and texture properties.
7. Use your steak within 6-12 months for the best quality and flavor.

Vacuum sealing

1. Ensure your steak is dry and free of any excess moisture.
2. Place your steak in a vacuum-sealed bag, ensuring that it fits comfortably and that there’s enough room to seal the bag. 
3. Place the open end of the bag into the sealer and close the lid. However, if you have a handheld vacuum sealer, place the nozzle over the valve and turn it on.
4. The vacuum sealer will remove all the air from the bag, creating a tight seal around your steak. Once the air has been removed, the bag will shrink tightly around the steak.
5. Label the vacuum-sealed bag with the date it was stored.
6. Store your vacuum-sealed steak in the fridge or freezer, depending on how long you plan to store it. In the refrigerator, place it on the bottom shelf, and in the freezer, put it in the coldest part of the freezer.

How to store cooked steak

Storing cooked steak is very similar to storing raw steak. The one difference is that the meat needs to cool down first. So here’s how to store cooked steak step-by-step:

Refrigeration

1. First, allow your cooked steak to cool to room temperature before storing it. It will prevent the steak from steaming and becoming soggy when stored.
2. Once your steak has cooled, place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
3. Label the container with the date, so you can track how long it’s been in the fridge.
4. Place your cooked steak in the fridge.
5. Keep your fridge at a temperature between 32°F and 40°F to ensure your steak stays fresh.
6. Use your leftover steak within 3-4 days for the best quality.

Freezing

1. Allow cooked steak to cool to room temperature before storing it. It will prevent the steak from steaming and becoming soggy.
2. Once the steak has cooled, wrap it tightly in plastic or aluminum foil, ensuring it’s completely covered and there are no air pockets. Place wrapped steaks in a freezer bag. Alternatively, you can use an airtight container if it’s safe to use in a freezer.
3. Label the container or bag with the date to track how long it’s been in the freezer.
4. Place your wrapped or containerized steak in the coldest part of your freezer, which is usually at the back or bottom.
5. Keep your freezer at a temperature of 0°F or lower to ensure the steak stays frozen and fresh.
6. Use your leftover steak within 2-3 months for the best quality and flavor.

Vacuum sealing

1. First, allow your cooked steak to cool to room temperature before vacuum sealing it. It will prevent the steak from steaming and becoming soggy when it’s sealed.
2. Once your steak has cooled, place it in a vacuum-sealed bag, ensuring that it fits comfortably and that there’s enough room to seal the bag.
3. If your vacuum sealer requires it, place the open end of the bag into the sealer and close the lid. If you have a handheld vacuum sealer, simply place the nozzle over the valve and turn it on.
4. The vacuum sealer will remove all the air from the bag, creating a tight seal around your steak. Once the air has been removed, the bag will shrink tightly around the steak.
5. Label the vacuum-sealed bag with the date to track how long it’s been in the fridge or freezer.
6. Store your vacuum-sealed steak in the fridge or freezer, depending on how long you plan to store it. In the refrigerator, place it on the bottom shelf, and in the freezer, put it in the coldest part of the freezer.

How to determine if the steak is still fresh?

While storing meat properly is essential, ensuring it is fresh before cooking or consuming it is equally important. You may ask yourself, how long can meat stay in the fridge? The answer is quite simple – it depends on whether a steak is cooked or fresh and what storage method you use. However, if you’re unsure whether your meat is still edible, here are a couple of tips on how to determine if your fresh steak is still good to eat: 

• Check the color of the steak: A fresh steak should have a vibrant red color. Usually, the color of the meat depends on the cow’s diet. While grass-fed beef is deep red, grain-fed beef is pinkish. The steak may be past its prime if it has turned brown or gray.
• Smell the steak: A fresh steak should have a neutral odor. If the steak has a strong or unpleasant smell, it may be spoiled.
• Check for signs of mold or slime: If there is any visible mold or slime on the steak, it should be discarded immediately.
• Press the steak: If it feels firm and doesn’t leave an indentation when pressed, it’s likely still fresh. If the steak feels soft or mushy, it may be spoiled.
• Check the expiration date: As required by law, every steak has an expiration date. Check the expiration date before using the beef. Sometimes the steak looks and smells fresh; however, it may still be unsafe to eat if it’s past its expiration date.

If you are not sure if your leftover steak is still good to eat, look for these signs:

• Smell the steak: It may be spoiled if it has a strong or unpleasant smell.
• Check for signs of mold: If there is any visible mold on the steak, it should be discarded immediately.
• Check the texture: A freshly cooked steak should have a firm texture. If the steak feels slimy, mushy, or overly soft, throw it away.
• Check the date: If you have labeled the container with the date it was stored, check the date to ensure that it hasn’t been stored for too long. It’s best to consume it within 3-5 days of cooking it.

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