Why Your Steak Turned Gray (And If It's Still Safe To Eat)

Cooking steak requires expertise and preparation, from knowing the best cuts to buy to knowing which ones need a marinade. More than anything, you need to make sure the beef is of good quality. Perhaps you've already followed these steps but are now discovering that expensive cut of steak you spent a pretty penny on has turned gray or a brownish red. It leaves you wondering if you've been storing your meat the wrong way or if those steaks are still safe to eat. The answer depends on a variety of factors.

Beef is actually purplish in its natural state and not red, like we may assume. The red color comes from a protein called myoglobin, which binds to oxygen in muscle cells. So, when myoglobin is exposed to oxygen for the first time, the steak turns a brighter red as it forms oxymyoglobin, a lighter, fresher-looking pigment. That slimy, pulpy, red liquid you see after removing it from the packaging? That's actually myoglobin, not blood. Leave the meat exposed to oxygen a little longer and it begins to turn brownish red or gray due to oxidation. 

Think of it like that silver jewelry you wear, which darkens as it tarnishes over time, or the rust that forms on iron grills — same chemical process, different surface. But this doesn't necessarily mean your steak has gone bad. While the color can be a warning sign, it has to show up alongside a few other indicators before you decide to toss those steaks.

There are a few ways to tell if your gray steak is safe to eat, starting with the signs that are surefire indicators your meat has gone bad. Begin by checking whether the entire piece has turned gray or if it's just the surface. If only the outer layer looks discolored while the inside remains purplish-brown, it's likely because the inner portion hasn't been exposed to oxygen, so oxidation hasn't occurred. You can make a small cut to check this.

Do take a closer look at the color, though. If there's a greenish tint along with the grays, it's best to drop those once-juicy steaks in the bin. Also, keep an eye out for mold. While it's common in beef that's been dry-aged over time, mold on a fresh steak, like with most foods, is never a good sign.

Once you've checked for discoloration and mold, move on to the smell test. Fresh meat does have a scent, but it's subtle — you know that clean, meaty aroma. Anything sour, off-putting, or just plain funky is a clear sign it's past its prime. A slimy texture is also one of the biggest red flags. It typically points to bacterial activity, likely from lactic acid bacteria. If your steak feels slick, wash your hands thoroughly afterward to avoid cross-contamination, and be sure not to touch any other food or utensils in the process. But if your beef turns out to be gray without the other signs of spoilage, go ahead and feel free to get creative with those juicy steaks for a delicious dinner night.