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Factors That Cause Steak to Turn Gray
Several factors can contribute to steak turning gray:

Oxidation: This occurs when the meat is exposed to air. The oxygen reacts with the myoglobin, changing the color of the meat.
Storage Method: If the steak is tightly wrapped or vacuum-sealed, it might not have enough oxygen exposure to retain its bright red color.
Temperature Fluctuations: Changes in temperature in the fridge can also cause color changes in the meat.
Assessing the Safety of Gray Steak
Color alone isn’t a clear indicator of whether steak is safe to eat. If the steak has turned gray but doesn’t show any other signs of spoilage, it might still be good to cook. To determine its safety, consider: