I know it won't spoil; the spoil by date is next week. I'm cooking it in 48 hours (Friday Evening).
It'll rest in the lowest part of my fridge as well.
My marinade consists of vinegar and salt.
Thus the questions:
- Is it possible to over marinade (New York Strip) steaks?
- Is it possible for vinegar to chemically break down the steak too long?
- What is the optimal amount of time for vinegar to breakdown the steak?