RP, i agree with you. Precision cooking requires planning and attention to details while observing food safety standards.
For Tree: If you’re not certain your meat is safely cooked, it should be discarded after 72 hours if held under continuous refrigeration. It would be helpful to be less economical in disclosing facts that matter, like thickness.
And how long is “around”? Enough to safely Pasteurize the steaks?
Were the steaks individually packaged, or bundled together?
These are all critical details.
If the steak attained the time and temperature required for Pasteurization, it’s safe. For storage of a steak in it’s unopened cooking package the best practice is to completely chill it in a 50% ice bath for approximately the cooking time. It can then be either frozen or refrigerated for future service.
We always want to minimize the time food spends in the Food Danger Zone which is why we use sufficient ice bath chilling. I practice limiting the cumulative time food spends in the FDZ to a maximum of 4 hours. That adheres to most Public Health agencies’ standards that i’ve encountered.
Planning reduces the need for food to be in the FDZ repeatedly.