when i grill steaks. i do it this way.
- Thread starter Yaj Yak
- Start date
This is another one of those ancient food myths that stem from Great Depression era problems.
Covering the food only really protects it from smells and cross-contamination. As long as the meat isn't touching anything else, and isn't sitting in a pool of its own liquid, it should be fine.
Bacteria have trouble surviving in temperature extremes (below 40F and above 140F). Which is why you refrigerate food in the first place.
Salt is also the world's oldest preservative. Most bacteria can't survive long in a saline solution.
Unless you're buying diseased meat, any bacteria should only be on the surface of the meat, which you've just covered in salt.
And even if a few organisms survive on the surface, you're going to kill them all when the surface hits a 500F pan or 1500F flame.
Stored on a pan or dish with sides (to catch runoff liquid and prevent cross contamination), elevated off the dish's surface with a cooking grate or wire rack, below 40F, uncovered fridge storage is perfectly safe. This is how most high end steakhouses dry age their meats.
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