I would think so. If it is discolored it probably has gone rotten. If you are talking about dark red or black, it might just be over done. If you are talking about yellow or green with fuzz, then yes, It is spoiled. :)
If several parts of the steak are black.
A well-cooked steak is referred to as well done.
Undercooked steak will appear pink or red in the center and may be soft or mushy to the touch. To tell if it is not cooked properly, you can use a meat thermometer to check the internal temperature. The steak should reach at least 145F for medium rare and 160F for medium.
it smells steak
A medium steak should be cooked to an internal temperature of 145F (63C).
Skirt steak is typically cooked outside on the grill.
No, cooking spoiled meat does not make it safe to eat. Spoiled meat can contain harmful bacteria that can cause food poisoning even if it is cooked. It is best to discard spoiled meat to avoid the risk of illness.
A medium well steak should be cooked to an internal temperature of 150-155F.
Cooked steak can typically be stored in the fridge for 3 to 4 days before it should be consumed.
The juice that comes out of steak when it is cooked is a combination of water, protein, and fat that is released from the meat during the cooking process.
Calories in steak and corn on the cobThe calorie content of steak and corn on the cob depends on such things as how the steak and corn are cooked, what kind of steak is used, the weight of the steak and corn, whether you add butter to the corn and if so how much. For the calories in cooked steak by weight, and the calories in cooked corn on the cob by weight, please see the page links, further down this page, listed under Related Questions.
The calorie content of steak and potatoes depends on how the steak and potatoes are cooked, what kind of steak and potatoes are used, and the weight of the steak and potatoes. Please feel free to ask the question again and include more details. Alternatively, for the calories in cooked steak by weight, and the calories in cooked potatoes by weight, see the page links, further down this page, listed under Related Questions.