Beef Steak — Nutrients, Health Benefits, And Shopping Tips

Thick beef steaks with clear, even marbling throughout are essential for maximum flavor. The fat should appear white or cream-colored. Steaks should be firm, cold to the touch, and moist without being wet.

Reject beef steaks that are overly thin, lack marbling, or exhibit signs of drying out, such as darkening around the edges. Any steak with a sour smell or tacky feel is likely beginning to spoil and should be avoided.

Beef steaks should be refrigerated and used within a few days for the best quality. Freezing is suitable for longer storage, where they can last up to six months. Keeping them in an airtight container or their original packaging helps preserve freshness.

Exposure to air and heat can cause beef steaks to spoil quickly. Avoid refreezing beef steaks once thawed, as this can degrade their texture. Thawing steaks in the refrigerator is the safest way to ensure they remain safe and delicious.

Beef steak can last for 3-5 days in the refrigerator. If frozen, it can be stored for up to 6-12 months. Proper packaging, such as vacuum-sealing, helps preserve its quality over longer storage periods.

Leftover beef steak can be repurposed into a variety of dishes. Slice it thinly and add to sandwiches or wraps with your favorite toppings. It’s also great chopped up and mixed into a stir-fry with vegetables and rice.

Use steak slices as a topping for salads, especially when paired with a tangy vinaigrette and crunchy vegetables. You can also add the steak to a pasta dish, such as steak fettuccine, or use it as a filling for tacos or quesadillas. If you have a lot of steak, consider making a batch of steak chili or using it in a beef stew. Steak can also be served cold in a steak salad or reheated and served with eggs for a hearty breakfast. For a quick snack, top crostini with sliced steak, horseradish, and arugula.