Abstract: This study aimed to investigate the effects of combined spatial electric field and subzero temperature storage on volatile flavor compounds and microbial community succession in marinated steak. Gas chromatography-mass spectrometry (GC-MS) and high-throughput sequencing of the 16S rRNA gene were performed to analyze the dynamic changes in volatile flavor compounds and the characteristics of the microbial community structure during refrigerated storage, subzero storage, and combined spatial electric field and subzero storage. Volatile flavor compounds with significant characteristics were identified based on odor activity value (OAV) calculations and multivariate statistical analysis, and their associations with the microbial communities were explored using Spearman correlation analysis. The results showed that a total of 39 volatile flavor compounds were detected during the low-temperature storage of marinated steak. Among these, hexanal, benzaldehyde, heptanal, octanal, phenylacetaldehyde, E-2-decenal, 2-methyl-3-heptanone, 2-nonanone, 1-octen-3-ol, dimethyl disulfide, nonanal, and limonene were identified as the main characteristic flavor compounds (OAV>1). Compared with the single refrigeration group, the synergy of space electric field treatment maintained the stability of the composition and relative content of alcohols, aldehydes, ketones, and esters and inhibited the accumulation of spoilage-related flavor compounds. In addition, the space electric field regulated the succession of microbial communities, slowing the rate of transition from psychrophilic bacteria to dominant spoilage bacteria. Correlation analysis indicated that the genera Pseudomonas and Acinetobacter played a key role in flavor changes and would be positively correlated with the production of spoilage markers, such as octanal, dimethyl disulfide, and nonanal. Therefore, space electric fields can inhibit the proliferation of spoilage bacteria in the short term, slow flavor deterioration, and extend the shelf life of prepared beef steaks, providing a highly promising new strategy for the preservation of meat products.