Is it safe to eat steak that was not refrigerated after cooked?

One AnswerIt's always good to go by the standard rule of no more than two days for most everything. However there are several factors to consider. Cut of steak, how soon it was refrigerated after cooked, your own immune system, etc. I have eaten steak left in the fridge for at least 4 days. If you are wary, then don't risk it. As for me, trial and error. Another AnswerAt the hospital kitchen where I work, they keep things like steak etc. a maximum of five days. They have a labeling system to keep track of when to throw it out. The label has a date when it was put in refrigerator, date to be used by. For instance if you thawed a steak today, you would have five days max to use it or throw it out. The hospital cooks all its meats the same day they use them for the meals which is a good idea for us too. The other thing the label has on it is the person's initials who put it there, what it is in the container also. This applies to anything like canned goods or anything you open or mix up. Most things don't get kept that long. Each day we are supposed to go through the refrigerator and look for expired food. The cooks in the various areas are responsible for this.

Stored properly, cooked steak should be used within 3 or 4 days.

Life Experience

I am not trying to improve anyone's answers, nor debunk FDA standards, but I'm in my mid-sixties now, and for all my years, save those in which I was too young to eat meat, I've never worried about cooked beef in the refrigerator. If it was frozen promptly upon arriving home from the market, cooked thoroughly and leftovers refrigerated quickly after dinner, I don't think a week is too long... eaten it lots of times that old. Not ground beef, it's a little less dependable, but steaks, roasts, etc., never had a problem. I have noticed, however, that paranoia over such things has definitely grown over the years. After Hurricane Gustav, our freezer was out long enough to thaw everything. We called whoever you call for such things, and here is what they said, if nothing got hot, still cool to the touch, then pitch the seafood & chicken, cook the pork immediately and refreeze any beef except hamburger, (which you can also cook and eat). We keep our fridge at 35-37 degrees and eat beef leftovers up to a week after 1st serving with no worries.