How long can beef steak "age" at room temp?

[livingthelife]

I've been putting out our beef steak medallions for about 3 hours at room temperature before we eat them. We prefer room temperature and the texture of them when they've dried off a little.

I accidentally left a batch out for about 6 hours and we ate them and thought they were wonderful. They had a richer flavor and a nice "crust" on top. No adverse reactions that time, but...

I'd prefer not to learn the limits of this technique the hard way !

Anyone have experience with this?

[William]

Yes, it's just drying, and if you leave it long enough it turns into jerky.

[DeadRamones]

I left out a shank once to thaw off. My GF(at the time) didn't know what was in the brown bag, put it under the cabinet. When I came home I thought my dog must of gotten to it. After about a week & 1/2 I found it. It was like beef jerky. Seemed visibly clean & didn't stink, so I ate it. Tasted great but I hated the texture.

[livingthelife]

I left out a shank once to thaw off. My GF(at the time) didn't know what was in the brown bag, put it under the cabinet. When I came home I thought my dog must of gotten to it. After about a week & 1/2 I found it. It was like beef jerky. Seemed visibly clean & didn't stink, so I ate it. Tasted great but I hated the texture.

Is that hunting or gathering?

Thanks, all. I think 6 hours may be perfect for us, since I don't think I'd want it much drier.

Someone here recently posted that they were taught to handle raw meat "as though it was radioactive" - LOL! I can relate.