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Reply to "Steak question"

I have no experience with doing what you propose, but I see no food safety issues as long at the meat is refrigerated or frozen within a short time of cooking to what would be rare (125). Two days should not be a problem refrigerated or frozen, but I strongly suggest a trial run to see if texture and flavor hold up to reheating, which I personally doubt. Under refrigeration, I expect the steaks to bleed out and become very dry. For freezing I have no clue what might happen. For many people who love steak, 125 IS the desired final temperature.

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