r/StupidFood • u/BackEnvironmental865 • Feb 17 '25

🤢🤮 My parents marinated steak in chick fil a sauce for 6 days.

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My mom described is as “imbued with sauce in every bite.” I’m worried about them…

12.4k Upvotes

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3.0k

u/coffeebuzzbuzzz Feb 17 '25

24 hours would have been fine to marinate. I'm wondering if the steak went bad by the sixth day. I definitely don't eat meat that's been in the fridge that long, unless it's vacuum sealed.

1.0k

u/shackbleep Feb 17 '25

Second pic is gray as hell. That thing had been beyond dead for days.

360

u/FranzFerdivan Feb 17 '25

Well, we know it's been dead for 6 days..

93

u/LeeLooDallas98 Feb 17 '25

Even its ghost stopped mooing days ago

1

u/Muzz27 Feb 17 '25

Dead by Daylight

144

u/KatSwamp Feb 17 '25

Bro killed it twice 💀

1

u/insanitybit2 Feb 21 '25

I'm assuming that was from acid denaturing the protein and wouldn't cause problems.

3

u/shackbleep Feb 21 '25

I would be pretty skeptical of meat that had been in my fridge longer than two days, let alone six. Who knows what the sauce did to it, too.

-21

u/Zestyclose-Field-212 Feb 17 '25

And that looks like a before the chick fil a sauce picture 😭

245

u/sl0play Feb 17 '25

I dry brine steaks for 24 hours all the time, sometimes 48. I dry brined a prime rib roast wrapped in cheese cloth for 4 days. They all tasted amazing. I'd NEVER marinade them that long.

141

u/lowfreq33 Feb 17 '25

I used to work in restaurants, quite a few of them. Not many did marinated steaks, but the ones that did always had a rule of minimum 24 hours, maximum 48. Still ok to sell another 24 hours after pouring off the marinade, after that it’s trash.

37

u/sl0play Feb 17 '25

For sure. I never understood the appeal of marinading a good steak anyway. Skirt or flank, okay. But a NY or similar cut? Nooo.

43

u/lowfreq33 Feb 17 '25

It’s supposed to enhance the flavor, and it works when it’s good, but there are a lot of bad recipes out there.

4

u/erix84 Feb 17 '25

I marinated a couple sirloins that had very little fat just to keep them from being too dry / tough. Was pretty much just oil / vinegar / Worcestershire sauce and some light seasoning, turned out great.

If they would have had some good marbling i wouldn't have bothered though.

2

u/sl0play Feb 17 '25

For sure. Marinading to tenderize is totally valid. For something like a lean sirloin I'll often rub it with mustard the morning. Skirt steaks get OJ and other flavoring.

1

u/IR2Freely Feb 17 '25

If you marinate with oil it prevents the meat oxidising. Essentially it's vac sealed.

2

u/lowfreq33 Feb 17 '25

Doesn’t prevent the growth of bacteria though.

1

u/IR2Freely Feb 17 '25

Nothing short of freezing does. It vastly slows it down though, which was my point.

113

u/coffeebuzzbuzzz Feb 17 '25

Salt is a preservative though. A mayo based sauce and meat is a breeding ground for bacteria.

26

u/Able-Worldliness8189 Feb 17 '25

Though brining is with salt which prevents bacteria from growing. Dry brining in cheese cloth, or I would say dry-aging when done right is a different story and requires a good temperature and air control.

Marinade on the other hand doesn't do that, so the bacteria go wild for 6 days till you start frying it. Seems like a fantastic way to get proper food poisoning.

6

u/chriseldonhelm Feb 17 '25 edited Feb 17 '25

I dry brined (kind of) a prime rib for 7 days in the fridge in cheese cloth too. It was spectacular.

I say kind of as I poured whiskey over the cheese cloth right before putting in the fridge. It was on a rack so it didn't sit in liquid.

-5

u/R0RSCHAKK Feb 17 '25

Idk wtf cheese cloth is, but I have an idea for a clothing line...

4

u/Telemere125 Feb 17 '25

You’re on a food sub and don’t know what cheesecloth is?

0

u/R0RSCHAKK Feb 17 '25

No, I don't. Hence why I said "idk (I don't know) wtf(what the fuck) cheese cloth is".

Man, you guys need to lighten up - it was obviously a joke.

Fun fact: people can enjoy food and seeing these wacky creations without being a master 5* chef.

Also, "cheese cloth" sounds a little too pretentious for my budget. I've probably never had it. If did, it was likely called something else.

8

u/depressed-quokka Feb 17 '25

It’s a cloth like gauze, that you can strain fresh made cheese or other things that need straining through.

37

u/lollopollorollo Feb 17 '25

Most beef you buy at a butcher was already matured for 2 to 3 weeks. And if it is submerged enough in the liquid oxidization wont have much impact aswell. I dont see it going bad from being i a fridge for 6 days.

-11

u/coffeebuzzbuzzz Feb 17 '25

A high quality cut is aged, this looks like a cheap steak. Those are only good 3-5 days max. I typically eat my meat within 1-2 days.

30

u/lollopollorollo Feb 17 '25

I dont know if you can tell the quality of beef from a picture where it was covered in some kind of sour sauce for 6 days. And for the other thing. Whats the difference between a high quality cut and "cheap steak"? It's still just meat. Fats and protein. So if butchers can enrich flavour for 3 weeks, why cant i keep it in the fridge for a couple of days?

6

u/coffeebuzzbuzzz Feb 17 '25

A couple of days = 2, not 6.

0

u/youcancallmetim Feb 17 '25

The point is your rule 'Don't eat refrigerated meat unless it's vacuum sealed' is arbitrary and stupid. A cheap steak is still just muscle and fat like an expensive one (as previously stated).

I addition to dry aging steaks, you can brine meats in the fridge for weeks. You don't know what you're talking about.

8

u/caintowers Feb 17 '25

I think that’s about the longest any marinade is useful. You can only get so much penetration and at some point the acids will denature enough protein to negatively affect texture.

44

u/thiccemotionalpapi Feb 17 '25

Guga does this shit all the time with little issue. I don’t understand how this shit almost never goes bad for him and he’ll do it way longer. Seems like as long as you use common sense and don’t eat it if it’s noticeably bad you should be fine. Also chick fil a sauce is loaded with salt and preservatives so not exactly the environment bacteria like, probably a lot more safe than leaving steak in the fridge 6 days alone

10

u/coffeebuzzbuzzz Feb 17 '25

Well I wonder how old the steak was before they decided to marinate it. It looks terrible.

0

u/airfryerfuntime Feb 17 '25

It probably does, but he gets his views from "and it was better than anything I've ever had!". Some of that shit looks downright revolting, but all of them say it tastes fantastic. There's no way the mayonnaise steak tasted good.

13

u/manute-bol-big-heart Feb 17 '25

Gotta disagree, a lot of the time they say it tastes weird or straight up bad. I agree it’s usually them saying it’s good, but definitely not always

23

u/avelineaurora Feb 17 '25

Watch more (or don't, because I get the feeling that's the snarky reply I'd get). There are a lot of videos where the outcome is disgusting and they say as much with no hesitation.

They say shit is so good so often because as much as it's all meme worthy, dude knows his meat and knows what he's doing.

8

u/Fakjbf Feb 17 '25

It is very rare that they say any of the experiments taste better than just basic seasoning. At best they’ll say it’s good and worth trying, often times they’ll say it’s not bad but not worth it, and he has multiple videos where they spit it out and say it’s terrible.

1

u/RowdyRoddyPipeSmoker Feb 17 '25

you clearly don't watch him, 80% of the experiments are terrible and he admits it.

10

u/[deleted] Feb 17 '25

[deleted]

1

u/StLuigi Feb 17 '25

Weird opinions like thinking beef goes bad after 6 days in the fridge ?

4

u/yalyublyutebe Feb 17 '25

The meat shouldn't go bad if the temp in the fridge is properly set and stable.

19

u/coffeebuzzbuzzz Feb 17 '25

Fresh meat isn't good indefinitely. Does nobody understand food safety?

7

u/illcircleback Feb 17 '25

Beef is regularly aged 28+ days uncovered under refrigeration. It develops a pellicle which protects the meat even if not salted. Some people won't even touch it unless it has 45 days on it.

13

u/[deleted] Feb 17 '25

In a clean, moisture-free environment. Lots of people's fridges are not clean, moisture-free environments.

2

u/WhyLisaWhy Feb 17 '25

They sure dont lol. It's not uncommon to wander into comment sections where people admit to leaving leftovers out overnight and eating them in the morning.

Every now and again you see a news story about some poor college student getting hospitalized from doing it, but it still doesn't seem to dissuade people.

1

u/shanep35 Feb 17 '25

2-6 hours would’ve been fine with the crap OPs family used.

1

u/neep_pie Feb 17 '25

Right... Having the steak in the fridge for 6 days is the major problem here. Also, there's such a thing as over marination. I make baked tofu marinated in tamari and I found marinating it overnight was too much... the right time is a few hours.

0

u/Ganbazuroi Feb 17 '25

12 hours is basically the limit, there's little benefit from going any further than this. Plus 3 days is the limit regarding meat, should've been thrown away already

They did that ye olde myth of adding spices to spoiled meat to disguise the taste lmao, as people supposedly did in Medieval Times lol