How Long Does Steak Last in the Fridge? Raw, Cooked and Thawed

Raw steak lasts 3 to 5 days in the refrigerator. Cooked steak lasts 3 to 4 days. Those are the figures for fresh steaks and for cooked meat leftovers in FDA's refrigerator and freezer storage chart, and they assume a fridge that holds 40°F or below. The same 3-to-5-day window covers raw pork chops, lamb chops and roasts.

Steak gets a longer fridge window than ground beef, which is only good for 1 to 2 days raw. The reason is that bacteria on a whole cut mostly sit on the surface, where cooking reaches them. Grinding spreads them all the way through. Here's how long each kind of steak keeps, what changes once it's thawed or vacuum sealed, and how to get the most out of leftovers.

The short answer

Raw steak, fridge: 3 to 5 days. Raw steak, freezer: 6 to 12 months for best quality. Cooked steak, fridge: 3 to 4 days. Cooked steak, freezer: 2 to 3 months for best quality. Raw pork, lamb or veal chops: 3 to 5 days in the fridge, 4 to 6 months frozen. Raw roasts: 3 to 5 days in the fridge, 4 to 12 months frozen. On the counter, raw or cooked: no more than 2 hours, or 1 hour above 90°F.

FDA's chart notes that food kept frozen at 0°F stays safe indefinitely. The freezer times are about flavor and texture, not safety.

How long does raw steak last in the fridge?

Three to five days, counted from the day you bought it. That applies to ribeye, sirloin, strip, flank, skirt, tenderloin and every other whole beef steak, and to raw pork, lamb and veal steaks and chops. If you won't cook it within that window, freeze it while it's still fresh rather than on day five.

Aim for the short end of the range if your fridge tends to run warm, if the steak spent a long time in the car, or if it was already a few days into its window at the store. The chart's times assume the meat went straight from a cold store case into a cold fridge.

Store-marinated steaks and kebabs, and raw meat stuffed with dressing, are a different case. FDA's chart gives pre-stuffed chops just 1 day. Follow the date and handling instructions on the package for anything sold already seasoned or stuffed.

What about the date on the package?

A "sell by" date tells the store how long to display the steak. It isn't a safety date for you. FDA's chart advises buying meat before the sell-by date and then following the storage times from the day you bring it home. If the package carries a "use by" or "freeze by" date that comes first, go by that. Our guide to best before vs. use by explains what each label really means.

Does vacuum-sealed steak last longer in the fridge?

Factory vacuum-sealed steaks, the kind sold in tight plastic with almost no air, are packed to keep longer while they're unopened. Follow the use-by date on the package as long as the seal is intact. Once you open it, treat the steak like any other raw steak: 3 to 5 days.

Steak that looks dark purple or maroon inside a vacuum pack isn't spoiled. Meat turns that color when it isn't touching oxygen, and it usually turns red again within a few minutes of opening the package. A strong, sour smell that doesn't fade after the steak has been open for a few minutes is a different matter.

Vacuum sealing at home is excellent for the freezer, because it keeps air away from the meat and prevents freezer burn. It doesn't add safe days in the fridge.

How long does steak last after thawing?

Thaw steak in the refrigerator if you can. A thick steak usually needs about a day; a thin one may be ready overnight. FDA's safe food handling guidance lists three safe ways to defrost: in the refrigerator, in cold water, or in the microwave. Food thawed in cold water or in the microwave should be cooked right away. Never thaw steak on the counter.

FDA's chart doesn't give a separate number for thawed steak. A cautious way to count: a steak thawed in the fridge has whatever was left of its 3-to-5-day window when you froze it. If you froze it the day you bought it, plan to cook it within 3 days of it thawing. A steak that thawed in the fridge can also go back into the freezer uncooked if your plans change, though it may lose some quality.

How long does cooked steak last in the fridge?

Three to four days, the same as most cooked leftovers, from cooked chicken to cooked ground beef. Grilled, pan-seared, broiled, air-fried or sous vide, it doesn't matter: once the steak is cooked, the clock is the same. Count from the day you cooked it, not the day you bought it.

Rare and medium-rare leftovers follow the same rule. If the steak is part of a dish, like fajitas, a stir-fry or steak and rice bowls, go by the most perishable ingredient. Rice has its own 3-to-4-day clock: see how long cooked rice lasts.

How long can steak sit out?

No more than 2 hours at room temperature, raw or cooked, or 1 hour when it's above 90°F, like at a summer cookout. FDA's safe handling page says to refrigerate meat within 2 hours of cooking or buying it. After that, throw it out rather than putting it back in the fridge.

Letting a raw steak sit out for a short while before cooking is a common restaurant habit, but it doesn't change the rule. Keep that time short, and count it toward the 2 hours.

How to store steak

Raw: keep it in its original package until you're ready to cook it, on the bottom shelf, on a plate or in a container so juices can't drip onto anything else. The door is the warmest part of the fridge, so keep meat on a shelf. FDA recommends a refrigerator thermometer to check that your fridge really holds 40°F or below.

Cooked: refrigerate it within 2 hours. Slice a big steak or a roast into smaller pieces so it cools quickly, and store it in an airtight container or wrapped tightly in foil or plastic. Sealed leftovers stay juicier and don't pick up other smells from the fridge. Write the date you cooked it on the lid.

Can you freeze steak?

Yes, raw or cooked. For raw steak, the store package is fine for a short time; FDA's chart says to overwrap it with heavy-duty foil, plastic wrap or freezer paper, or put it inside a freezer bag, if you'll keep it frozen longer than 2 months. Freeze steaks flat and in single layers so they freeze fast and thaw evenly.

Cooked steak keeps best in the freezer for 2 to 3 months. Slice it first, pack it flat in a freezer bag with the air pressed out, and label it. Frozen cooked steak works best in dishes where it's warmed briefly, like fried rice, tacos, quesadillas or soup, where a little change in texture won't matter. For the rest of your freezer, see our freezer storage guide.

How to reheat leftover steak

Steak overcooks fast the second time around, so go gently. In the oven, put it on a rack over a baking sheet at a low temperature, around 250°F, until it's warmed through, then sear it for a minute per side in a hot pan if you want a crust back. In the microwave, slice it thin, cover it, and use medium power in short bursts. FDA's temperature chart lists 165°F for reheated leftovers.

You can also skip reheating. Cold leftover steak sliced thin is good over a salad, in a wrap or in a sandwich.

How to tell if steak has gone bad

Throw it out if it has a sour or rotten smell, a slimy or sticky surface, or mold, or if it has turned gray or brown all over during long storage. A little browning on the surface of raw steak is usually just air contact, but color alone isn't a reliable test either way.

Don't use a sniff test to stretch the window. The bacteria that cause food poisoning usually don't change how meat looks or smells, so steak that's past 5 days raw or 4 days cooked should go even if it seems fine. When in doubt, throw it out.

Cooking steak safely

FDA lists 145°F with a 3-minute rest as the safe minimum internal temperature for beef, pork, veal and lamb steaks, chops and roasts, measured with a food thermometer. Ground meat needs 160°F. That difference is the same surface-versus-inside reason a steak keeps longer than ground beef in the fridge. People at higher risk of foodborne illness, including pregnant women, young children, older adults and anyone with a weakened immune system, should take extra care to cook meat to a safe temperature. Ask your doctor if you're not sure whether that includes you.

Steak and protein

USDA's FoodData Central lists broiled top sirloin steak, trimmed, at 29.3 grams of protein and 212 calories per 100 grams, so a 4-ounce portion gives you about 33 grams of protein. Leftover steak is one of the quickest ways to add protein to lunch. For daily targets, see how much protein you need.

Quick ways to use up leftover steak

The easiest way to beat a 4-day window is to plan the leftovers the day you cook. Slice leftover steak into a Korean beef and egg bowl or a microwave beef and cheese quesadilla, fold it into fried rice or scrambled eggs at the end, or pile it on a salad with whatever vegetables need using up. For more ideas, see Leftovers Worth Looking Forward To and our guide to meal prep that actually sticks.

Keeping track without remembering dates

Five days goes by fast when the steak is behind the milk. NTRLY's Kitchen keeps your fridge, freezer and pantry in one list. Add a steak and you get a countdown based on food safety guidance, with a reminder while there's still time to cook it or freeze it.