Two hours or toss it.

Two hours or toss it.

Cool it fast, get it in the fridge within two hours — that’s the rule.

Bacteria love warm, moist meat (which describes just about every leftover steak or chicken thigh). The danger zone is 40°F–140°F. Every minute it sits out, the bacteria throw a party. If it’s a hot day or you’re eating outside and it’s over 90°F, cut that window to one hour. No exceptions.

To speed things up, slice big pieces off the bone or separate thick cuts. Put them in shallow containers so they cool faster. Don’t stack hot food in the fridge — that traps heat and warms everything around it. Wait until it’s no longer steaming, then cover tightly or vacuum-seal. For long-term storage, freeze it flat in bags.

And don’t trust the sniff test. Meat can look and smell fine but still have enough bacteria to make you miserable.

Better safe than sorry with grilled meat.