[nazali]

Money is tight, so I have been buying food and freezing to use.
It is what it is, I generally would not do this.
So on this point, please understand, be fair and no comments on you can't do that. please.

OK I got a fresh 3 pack striploin steak pack, and silly me, I threw the whole thing in the freezer thinking I could just separate them, nope !

So the 3 pack is in the fridge.

Now some questions

1> Should I let fully defrost and use ?
1a> MY daughter can quite easily kill 1 steak a day, if it defrosts at that time can I use them daily, without spoilage

2> IF 2> is a no, can I partially defrost to separate and then put back in the freezer ? I thought you can't re-freeze things ?

3> Should I cook all 3 on defrost ? 1 for today 1 for tomorrow and other for day after

4> if 3> first steak I'll fry, but can I fry the other 2 and reheat, or should I make something I can keep in he fridge, like a stew ? or other

Thanks in advance I appreciate your help

[nazali]

I don't blindly trust google but USDA says beef can keep 3-5 days,

would I be better to use over 3 days or cook all 3 and different reciepes ?

Txs again

[cmyx6go]

Do not partially defrost and refreeze. You can safely defrost and cook one each day.

[chassis]

Originally Posted by nazali

Money is tight, so I have been buying food and freezing to use.
It is what it is, I generally would not do this.
So on this point, please understand, be fair and no comments on you can't do that. please.

OK I got a fresh 3 pack striploin steak pack, and silly me, I threw the whole thing in the freezer thinking I could just separate them, nope !

So the 3 pack is in the fridge.

Now some questions

1> Should I let fully defrost and use ?
1a> MY daughter can quite easily kill 1 steak a day, if it defrosts at that time can I use them daily, without spoilage

2> IF 2> is a no, can I partially defrost to separate and then put back in the freezer ? I thought you can't re-freeze things ?

3> Should I cook all 3 on defrost ? 1 for today 1 for tomorrow and other for day after

4> if 3> first steak I'll fry, but can I fry the other 2 and reheat, or should I make something I can keep in he fridge, like a stew ? or other

Thanks in advance I appreciate your help

There is no should, other than don’t poison yourself or others by mid-handling food.

Do what you want.

I portion almost everything in the freezer to one-portion sizes. This reduces the time to defrost for smaller groups and doesn’t change the time to defrost for larger groups.

[nazali]

Thank you, appreciate your reply and advise

Originally Posted by cmyx6go

Do not partially defrost and refreeze. You can safely defrost and cook one each day.

[Alfisti]

I'd fully defrost, cook one steak day then one day two then on day two cook the other in a stew.

I always freeze food, it saves a shit ton of money to buy things on sale. I have a large stand up freezer. Only real exception is, ironically, a good steak i prefer fresh.

[2000cs]

By the way, some good YT videos out there on how to buy beef a bit less expensively (the cuts to get) and trim it yourself. Also comparisons between grass-fed, grain (corn) fed, and bison.

[vreihen16]

How do premium steak houses have aging rooms where they let steaks sit for weeks?????

[cbpip]

Temperature /Humidity controlled rooms, some lined in salt. Dry or wet aging is controlled rot. Adds flavor.

[nazali]

txs all !

and yes @cbpip correct, you can't just throw a steak in a fridge and leave it.. it will go rank. special temp control as you said.

I think you can dry age at home, but you gotta know what your doing

HENCE me worry about leaving steaky in the fridge

[nazali]

oh one other thing....
should I salt the 2 uncooked ones tommorow, so on Monday and Tuesday they wont "go off" as bad, or will the salt dry it out.

I'm thinking liberally coated in Kosher

wait, day 3 steak, how about a dry or wet brine ? will that give me a "better" flavor profile, for Tuesday ?

[Alfisti]

Just write them off, as in cook them now and make a stew.

[RickFLM4]

Originally Posted by nazali

oh one other thing....
should I salt the 2 uncooked ones tommorow, so on Monday and Tuesday they wont "go off" as bad, or will the salt dry it out.

I'm thinking liberally coated in Kosher

wait, day 3 steak, how about a dry or wet brine ? will that give me a "better" flavor profile, for Tuesday ?

I salt with kosher salt 24 hours in advance of cooking whenever I can, leaving uncovered in refrigerator once salted (on a rack in a pan that can catch drippings). Never tried longer than that.

[Donatello.]

Originally Posted by cmyx6go

Do not partially defrost and refreeze. You can safely defrost and cook one each day.

This

[nazali]

my first steak fried awesome, the other 2 look blood red, so I'll see how they are tomorrow.

ONE thing I noticed, usually when I buy steak, it goes into the fridge for a day or 2, to get a "Little" brown, or I buy if it has a little brown

I find they give a deep rich steaky flavor, as opposed to the blood red ones.

Though my steak cam out good and the pull and taste was AWESOME (my first attempt at freeze/defrost, it did lack the steaky flavor

[UncleWede]

Even the more expensive cuts I order come frozen, but at least vacuum packed. I'm not disappointed in flavor unless *I* screw something up during the cooking process

I find the NY/striploin seem to just taste better than T-bones or even filet, but that's just my preference. With that in mind, I get 10oz steaks of the strip variety for about $18, vs their cousins at upwards of $25.

[nazali]

steak number 2 !

I fried it, made a tomatoe and mushroom sauce, some penne pasta, threw in the steak cut fine into the pasta sauce, on slow simmer.

Will advise how it comes out

[vreihen16]

Originally Posted by UncleWede

I find the NY/striploin seem to just taste better than T-bones or even filet, but that's just my preference.

B
A
N
!!!

Ribeye FTW, especially bone in and well-marbled.....

[UncleWede]

Originally Posted by vreihen16

B
A
N
!!!

Ribeye FTW, especially bone in and well-marbled.....

Yeah, well replace T-bone with ribeye, I still stick to my choice. I was THINKING ribeye, but memory being the second thing to go, T-bone popped on the screen. I would certainly put ribeye above filet. The strip is just so much more conducive to actually getting the meat in my mouth, no digging around bones.

Heck, you'd probably pick wings over breasts too, so

[vreihen16]

I discovered lemon pepper wings because of a restaurant mistake last month, so I'm on a bone-in wings binge since they don't raise my sugar level.....

[kwality]

I would recommend a steak each day, cooked "fresh".

For those steaks in wait, I would dry brine (salt, uncovered in fridge). It will dry out the steak slightly in a good way as it pulls water to the surface while seasons the mean all the way through. It also changes the red color into a nice "Burgundy red".

Try dry brining chicken, pork as it works well.

[nazali]

txs, couldnt get to 3rd steak in time, I should have salted it, oh well lessen learned,

BUT one thing I found, LOblaws steak, lasted a heck of a longer time that my local grocery one., There's were about a 3rd of the price, but the got off a lot quicker

I guess you do pay for quality.

So in future, my 30 buchs 3 pack, with get separated and frozen.

Thanks all