Do you set your steaks out to bring them up to room temp before grilling or is that and old wives tale?

Yea I let them sit with salt

I do. They may not get all the way to room temp but I definitely leave them out for a while.

Nope.

It'll take you forever to bring the steaks to room temp and I don't think there's much difference in cooking a cold vs room temp steak.

https://www.seriouseats.com/old-wives-tales-about-cooking-steak

I let most of my meats sweat for 30 minutes or so, seems to help with the moisture and holding on to the seasoning

They get to room temp pretty quick on the grill.

My understanding is it's not so much about temperature as it is allowing the salt to bring liquid out of the meat, melt the salt on the surface, then reabsorb. That takes time and it happens easier with air at room temps rather than in a fridge.

Not sure where I heard that or if it's true but that's what my understanding is.

Do not overcook and let rest before serving! Post pics!

Not for me. If I could keep the inside of the steak in the fridge while cooking the outside, I would.

TheFunnierPhideaux said:

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My understanding is it's not so much about temperature as it is allowing the salt to bring liquid out of the meat, melt the salt on the surface, then reabsorb. That takes time and it happens easier with air at room temps rather than in a fridge.

Not sure where I heard that or if it's true but that's what my understanding is.

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It does not matter. In fact, most sites recommend you season the night before if you can, so the brine can reabsorb into the meat, and allow the surface to dry so you get a better sear.

Just pull out of the fridge and pat dry. Brush lightly with a neutral oil and season with salt. Straight into a ripping hot cast iron pan. Turn and finish in a 450degree oven to med-rare. There is no better way to cook a steak. And yes, I'm talking to you reverse sear and Sous vide.

FIDO*98* said:

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Just pull out of the fridge and pat dry. Brush lightly with a neutral oil and season with salt. Straight into a ripping hot cast iron pan. Turn and finish in a 450degree oven to med-rare. There is no better way to cook a steak. And yes, I'm talking to you reverse sear and Sous vide.

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I was going to do it on the egg but I think I'm going to try this instead.

Just to be clear, I put the steak on the hot cast iron and get a sear on one side, then I flip the steak in the cast iron and take it off the stove and put the cast iron pan with the steak on it in a 450 degree oven until it's at like 120 internal?

After the cook so much more important than before. Namely letting them rest for a good 5-7 minutes and serving immediately.

Amazingribs.com does a great job of addressing this myth, along with the resting and smoke ring myths. I suggest checking them out.

Trim the steak if needed
Worcestershire
Olive oil
Texjoy steak seasoning
Fiesta fajita seasoning

Let sit in the fridge 1-3 days
If you can't wait 1-3 days, put the oven on warm and toss the steaks in there for ~20 minutes (while charcoal is heating up).

If you rested it in the fridge, let it sit out while you light charcoal.

Grill over a painfully hot charcoal grill, ~3 minutes per side.

Most important step: let it rest ~10 minutes before eating.

I understand that people believe different things about this practice, either way. Some people have written articles. OK.

After grilling hundreds and hundreds of steaks since circa '90 or so, I have experimented with all kinds of methods of prep (marinating, vacuum marinating, seasoning, rubs, freezing with seasoning/marinates, no seasoning, putting on cold, cool, 'room temp', whatever, and mixes of each evolving over the years). And I have done this for lots of friends, family, etc. over that time frame. The biggest thing I have learned from it all is: #1- everyone likes it done differently, and sometimes you may change the prep for a different flair for the meal you are having (tastes/sides). #2- The cut and quality is key to the method of prep.

However, for us as a family, usually we prefer to take out of the fridge an hour and a half prior to hitting the grill, dust with a course ground black pepper and either Himalayan salt OR a Truffle salt, all lightly rubbed in, and left to "sweat" until hitting the grill. The usual grill we use for steaks has a well season cast iron grate, which seems to enhance the flavor some.

Just us. However, why not experiment and find the best method for you/your family, and you might find something that works for other taste/flavors/meals as a change.

Great post! We are all different and I am kind of honing in on what we specifically like.

For example, I had done several reverse sears in a row and loved it. Then, the last time I cooked steak, the wife wanted me to do the corn and some other things on the grill that required me to have the grill too hot for the low and slop part of the reverse sear, so I just cranked the grill up a little hotter and grilled them the old fashioned way. Well, I ended up finding that I like that better than the reverse sear personally. The steak was over the hot fire linger and had a better sear than when I would do the reverse sear and just do the quick sear at the end. So, I'm back to just putting it straight on the hot fire.

Which is what I did tonight and it was fantastic.

And, you may find or try something next time and learn something new. Glad you got the point of it and enjoyed your steaks and fixings tonight.

We tried something new tonight as well. Standing pork rib roast in the Big Easy Cooker. It was really good, but doing so, we already have ideas to try it different next time to tweak it into something better.

This is what it is all about. We learn something new and if it works, share it on something like the OB. It may not be the greatest, but it might be something new somebody may enjoy as well.


Happy New Year, BTW OB!

What if I live in Colorado and I don't have any heat? I mean they practically come out of the freezer at room temp.

Will follow this thread.

We typically would let them sit for a little bit (10-15 mins) and then put on the pit. Last night we attempted the reverse sear as well as letting the steaks sit seasoned for about an hour before putting them on the pit. Thought they were awesome.

The science is firmly against setting meat out to get to room temp before grilling. You want to salt them prior? Absolutely, but keep them in fridge. Also, no need to rest a steak after grilling.

As another poster mentioned Amazingribs.com does a wonderful job debunking many food myths using science. Anyone who grills or smokes should bookmark that website. Tons of great info.

Seems appropriate for this discussion:

This thread is making me hungry. Now I know what I'm making for dinner tonight

What's the point of salting the steak well before the pull moisture out? Isn't the point of searing to seal those juices in?

Room temp or as close as possible. Pat dry. Season. Cook.

Yes, after I flip it goes into the oven. When I hit medium rare, I pull them out and season with cracked pepper and a pat of compound butter. Rest for a couple of minutes after.

Fido apparently cooked that one pan full of Filets and never cooked steaks again. He pulls that picture like a gun.

Thisguy1 said:

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What's the point of salting the steak well before the pull moisture out? Isn't the point of searing to seal those juices in?

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Given enough time the moisture build up on the surface actually reabsorbs taking the salt/seasoning with it.

I don't know if your obsession with fido is more creepy or pathetic. You literally changed your username because he's occupying so much space in your brain

Absolutely let them warm up for 30-45 min.

TheTruthHurtsAg said:

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I don't know if your obsession with fido is more creepy or pathetic. You literally changed your username because he's occupying so much space in your brain

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Hey man when the jokes write themselves, you run with it.

Also, as previously mentioned, I don't tolerate bullies. But in his defense, he's been much better lately, so I've generally laid off.

Thisguy1 said:

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What's the point of salting the steak well before the pull moisture out? Isn't the point of searing to seal those juices in?

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Here you go

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining/

HumbleAg04 said:

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Room temp or as close as possible. Pat dry. Season. Cook.

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I'm sure your method works fine, but getting a steak to room temp takes way longer than you think and is a waste of time. And I used to do it as well, but after reading the below never again.

https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp/