To summarize a terrible fricking week: I started dry brining a fairly thin, USDA Choice strip on Wednesday around 5AM, got sounded by the almighty thumb of God that night, and now it's 77 hours later. This is the steak - never a fantastic one to begin with but one I'm sure I'd have enjoyed anyway. Would you still feel it's safe and/or worth cooking? I'm thinking I might be able to salvage it if I butter baste it real good, but I'm concerned from a food safety standpoint. I actually do have its partner in the fridge that was just chucked in a ziplock bag for later and can provide comparison on request.