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Started By
Message
Steaks Vacuum Sealed and Fridged
Posted on 6/13/22 at 7:06 pm
Posted on 6/13/22 at 7:06 pm
Heading down to Grand Isle with the family Wednesday to meet my parents at the camp. Was thinking of grabbing a couple prime T-Bones and a few prime ribeyes from HEB before heading down. The hope is we do well fishing and crabbing, eat our fill of fresh seafood, and by Saturday night craving some red meat.
I'm going to season then vacuum seal the steaks.
Question is, if I buy them tomorrow, would they stay good just being in the ice chest/fridge until Saturday night, or should I freeze them at some point and thaw?
I'm aware of the baw who kept steaks in his fridge for 20-30 days. Mighty fine job, but I'm afraid I just won't be as lucky.
Fridge the whole time or freeze at some point? What's the Food Board's recommendation?
Thank you in advance to all you fine, upstanding ladies and gentlemen.
I'm going to season then vacuum seal the steaks.
Question is, if I buy them tomorrow, would they stay good just being in the ice chest/fridge until Saturday night, or should I freeze them at some point and thaw?
I'm aware of the baw who kept steaks in his fridge for 20-30 days. Mighty fine job, but I'm afraid I just won't be as lucky.
Fridge the whole time or freeze at some point? What's the Food Board's recommendation?
Thank you in advance to all you fine, upstanding ladies and gentlemen.
6
Posted on 6/13/22 at 7:08 pm to ragincajun03
quote:
Question is, if I buy them tomorrow, would they stay good just being in the ice chest/fridge until Saturday night,
yep, you good
why not throw in marinade while you are at it instead of seasoning them, the vacuum seal will get the marinade deep into the meat and be great
Posted on 6/13/22 at 7:15 pm to keakar
quote:
why not throw in marinade while you are at it instead of seasoning them, the vacuum seal will get the marinade deep into the meat and be great
I’m not a fan of wet marinade on good steaks.
Since they’ll be cooked on a grate over coals and not in a cast iron pan where the natural juice will remain, I will rub some olive oil and maybe a couple dashes of woozy sauce on each side, but other than that, strictly cayenne, black pepper and salt.
This post was edited on 6/13/22 at 7:17 pm
Posted on 6/13/22 at 7:32 pm to keakar
quote:
why not throw in marinade
Please don’t marinate a steak for 4 days, that takes all of the beef flavor away. A steak just needs a few hours, overnight max.
I would be fine with the steaks refrigerated until Saturday. If you want a true steak experience, don’t season them now, just season them before you cook them. But if you’re not particular about your steak, nothing wrong with seasoning them now. Whichever way you do it, they will taste good in Grand Isle!
Posted on 6/13/22 at 7:52 pm to keakar
quote:
why not throw in marinade
You must of missed where he said he was buying prime, not utility grade
Posted on 6/13/22 at 8:11 pm to ragincajun03
It's fine, you can age them longer than that with no problem. With these sealed up I don't see much risk. But I love to shop the "reduced for quick sale" pile.
Posted on 6/13/22 at 8:44 pm to ragincajun03
There’s no need to season good steaks that far ahead of time, particularly with salt. Season them prior to cooking. Salting early can draw the moisture from the beef.
Posted on 6/13/22 at 9:34 pm to ragincajun03
I salt my steaks the night before, but as little as 30 minutes before is fine. I would never go so long, just pop em open on Friday and salt, pepper when cooking. All those will need.
Posted on 6/14/22 at 7:27 am to ragincajun03
I'd vacuum seal them, unseasoned and keep them in the ice box they will be fine.
Posted on 6/14/22 at 7:46 am to ragincajun03
yes. but, i wouldn't season them until before you grill. the salt will draw the blood out.
Posted on 6/14/22 at 7:53 am to oldcharlie8
quote:
the salt will draw the blood out.
It's not blood, it's meat juice.
Posted on 6/14/22 at 12:20 pm to ruzil
Thank you all, much appreciated.
Think I’ll vacuum unseasoned (or since I’m hard headed, rub the cayenne into them before vacuuming). Then oil, salt and black pepper day of grilling.
Think I’ll vacuum unseasoned (or since I’m hard headed, rub the cayenne into them before vacuuming). Then oil, salt and black pepper day of grilling.
Posted on 6/14/22 at 12:21 pm to ruzil
quote:
It's not blood, it's meat juice.
Whatever one wants to call it, it’s delicious.
Posted on 6/14/22 at 12:25 pm to VABuckeye
quote:
There’s no need to season good steaks that far ahead of time, particularly with salt. Season them prior to cooking. Salting early can draw the moisture from the beef.
Listen to this guy.
Posted on 6/15/22 at 6:21 am to ruzil
quote:
It's not blood, it's meat juice.
Myoglobin.
Posted on 6/15/22 at 8:19 am to keakar
quote:
why not throw in marinade while you are at it instead of seasoning them,
If he's buying quality meat this should never be done, nor is it necessary
quote:
There’s no need to season good steaks that far ahead of time
This is very sound advice also.
This post was edited on 6/15/22 at 8:21 am
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