Need some piece of mind

[Bobby Strange]

Ok, so I’m having a nice party of Saturday…a little asado for my friends and I’m grilling a few things…one of them are these bone in ribeyes…I got home and immediately vacuum sealed them and tossed them in the fridge…I remember why I don’t do this, I hate when the steaks start turning brown…the steaks had a sell by date of the 8th which is the day I’m going to cook them…I have to imagine by the 8th they will be completely brown. Fridge is kept under 40 degrees…would anyone have objections of cooking these bad boys?

I’ve attached a pic to see what they looked like yesterday to today.

 

[JLeonard]

Personally I see nothing wrong with it. I'd cook them. But I'll let the other more knowledgeable folks chime in.

Jim

 

[02ebz06]

I see no problem. Probably won't turn if vacuum sealed.
Besides, when cooked they will be a dark brown anyway.

 

[Rafter H BBQ]

The color change is due to oxidation which is a normal process. If concerned, do the sniff test… but I’d say 99% you’re good just looking at the pics. I’d personally season up/marinade and vac seal for a couple days before cooking.

 

[smokerjim]

Im with What the others said

 

[912smoker]

Should be fine just adding a little dry aging! I do it regularly just let the wife see if before it has her coffee rub on it

Keith

 

[chef k-dude]

Yep, rub 'em down, smack 'em and flip 'em on the grill. Rub or marinate them like Rafter H said, ahead of time. Guests wont catch a glimpse of the browning that way...and the browning is normal anyway.

 

[Gonna Smoke]

If you're really concerned, I'll PM you my address... Seriously though, they will be absolutely fine, cook and enjoy. Remember, steaks and whole muscle are dry aged and wet aged for weeks before cooking. They'll look and smell somewhat undesirable, but taste amazing...

 

[JIMSMOKES]

I'd go for the flip a D flip every min over screaming hot coals till 130°F

 

[dr k]

Ok, so I’m having a nice party of Saturday…a little asado for my friends and I’m grilling a few things…one of them are these bone in ribeyes…I got home and immediately vacuum sealed them and tossed them in the fridge…I remember why I don’t do this, I hate when the steaks start turning brown…the steaks had a sell by date of the 8th which is the day I’m going to cook them…I have to imagine by the 8th they will be completely brown. Fridge is kept under 40 degrees…would anyone have objections of cooking these bad boys?

I’ve attached a pic to see what they looked like yesterday to today.

Is it purple or brown? Deoxymyoglobin is purple when cattle is freshly skinned and being processed. As oxygen soaks into primal, sub primal and retail cuts it blooms cherry red and is oxygenated oxymyoglobin. Myoglobin's gas exchanging ability doesn't know the cattle is dead and if you unwrap from vac sealed it can return from going back to deoxymyglobin purple to red oxymyoglobin again and again. When the iron in myoglobin finally starts to oxidize and turns brown it's metmyoglobin not spoiled and the inside is still red.