Why Does Your Steak Look Gray (And Is It Safe To Cook)?

When you notice your steak has turned gray, it might initially cause concern, but understanding the reasons behind this color change can alleviate worries. Meat color is influenced by myoglobin, a protein that carries oxygen in muscle tissues. When meat is fresh, myoglobin gives it a vibrant red color due to its interaction with oxygen. However, when meat is exposed to air for extended periods, myoglobin oxidizes, turning the meat grayish brown. This change can occur when meat is stored in the refrigerator for a few days or if it is vacuum-sealed with limited oxygen exposure. Gray steak doesn't necessarily mean it has spoiled. The key indicators of spoilage are an off-putting odor, slimy texture, or a sticky film on the surface. If these signs are absent, the steak is likely safe to cook and eat. Cooking the steak properly will kill any bacteria present, ensuring it's safe for consumption. However, for the best flavor and texture, it's ideal to cook steak when it's still red. To preserve the fresh color, store steak in airtight packaging and consume it within a few days of purchase. If you notice any signs of spoilage, it's best to discard the meat to avoid foodborne illnesses.