Have always tried to do it room temp but someone here mentioned trying it cold as it comes out better. Thoughts?

I think cold decreases the chance of over shooting medium rare, in my experience

Dry brine with salt on a wire rack in the fridge for a few hours

Hit with pepper and straight to the grill

5-10 min rest with a pat of butter under loosely tented foil

Thumb test does a pretty good job, and I pull when I think "almost there"…don't wait till "there"

But an instant read thermometer is dang handy if u have one

Been I while, but I think i take off of indirect heat at 115 (120?)…direct over hot coals for a min or two a side…then off to rest

Cook me one of each and I'll get back to you.

I vote room temp. A good medium rare steak still needs to have the middle warm to get the juices flowing. Medium rare and cold kinda ruins it IMO.

Room temp for sure, especially if it's going on a hot grill. The muscle fibers contract when cold meat is subjected to hot temps, which can make the meat tough. If you're cooking tenderloins, it's probably not that big of a deal; but when you start with naturally tougher cuts, it definitely makes a difference.

America's Test Kitchen says it's just an old wive's tale, so I stopped worrying about it. I usually get them out of the fridge when I'm getting ready to cook and they turn out just fine.

https://www.americastestkitchen.com/cooksillustrated/how_tos/5784-warming-up-steak-before-searing

Aggietaco said:

---

America's Test Kitchen says it's just an old wive's tale, so I stopped worrying about it. I usually get them out of the fridge when I'm getting ready to cook and they turn out just fine.

https://www.americastestkitchen.com/cooksillustrated/how_tos/5784-warming-up-steak-before-searing

---

Same

A somewhat cool steak seems to work best on my grill. I take them out of the fridge, season and then let the grill get hot (maybe 10-15 minutes). It helps me get a nice crust on the outside with a medium rare center.

The professor that does the bbq class- Dr Brisket?? Said NEVER get meat to room temp (class I took last spring)

Aggietaco said:

---

America's Test Kitchen says it's just an old wive's tale, so I stopped worrying about it. I usually get them out of the fridge when I'm getting ready to cook and they turn out just fine.

https://www.americastestkitchen.com/cooksillustrated/how_tos/5784-warming-up-steak-before-searing

---

They tested 1 inch thick steaks. Would like to see the test with a thicker steak

Interesting. I'm no chef or meat scientist. I just trust what I've heard and read from pit masters. No one is infallible though. They could just be adhering to the old wives tale.

MAROON said:

---

Aggietaco said:

---

America's Test Kitchen says it's just an old wive's tale, so I stopped worrying about it. I usually get them out of the fridge when I'm getting ready to cook and they turn out just fine.

https://www.americastestkitchen.com/cooksillustrated/how_tos/5784-warming-up-steak-before-searing

---

They tested 1 inch thick steaks. Would like to see the test with a thicker steak

---

Would take even longer to get to room temp. Highly doubt most people would even leave them out long enough.

Had a tomahawk last week a buddy of mine left out all day. Best steak I've ever had cooked at a home.

one inch steak, you could probably throw on frozen.

Aggietaco said:

---

America's Test Kitchen says it's just an old wive's tale, so I stopped worrying about it. I usually get them out of the fridge when I'm getting ready to cook and they turn out just fine.

https://www.americastestkitchen.com/cooksillustrated/how_tos/5784-warming-up-steak-before-searing

---

Meathead says the same, I just go from fridge to pan/grill/whatever I'm cooking with.

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

I particularly cringe when I see the bbq guys talk about setting the brisket out beforehand to let it warm up before a cook. Buddy, that 12 pound piece of meat isn't gonna change much even if you leave in the counter for 3 hours. Smoke adheres better to the cold meat so you get a better smoke ring as well, but I digress…..

If I am reverse searing a thick steak over 1-1/2" or grilling one 1" I cook cold. Grilling anything 1-1/2" thick I bring to room temperature. Never have a problem getting medium rare.

I have no factual evidence of this, but I always thought that you get a more consistent meat temp from the crust to the center if you let it come to room temp before tossing on the grill. The problem is, however, that I rarely have the patience or plan far enough ahead to allow for enough time to get it to room temp. 30 minutes on the counter is not going to get a 2" steak to room temp, it takes much longer.

Reverse sear every steak. Season em up and put 'em in the fridge. 225F till they are a five or ten degrees under the way you like them then 60 seconds over the fires of hell heat on both sides. Cold meat gathers more smoke and it will never be cold in the middle, no matter how thick, but will be the exact same color through and through from top to bottom.

Man...The things people worry about.

Take that biznatch out of the fridge and toss it on a screaming hot grille. Anyone that needs a 14 step process and swears that it makes a difference in taste is FOS.

It would take a long ass time for the steak to get to room temp.

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

MAROON said:

---

Aggietaco said:

---

America's Test Kitchen says it's just an old wive's tale, so I stopped worrying about it. I usually get them out of the fridge when I'm getting ready to cook and they turn out just fine.

https://www.americastestkitchen.com/cooksillustrated/how_tos/5784-warming-up-steak-before-searing

---

They tested 1 inch thick steaks. Would like to see the test with a thicker steak

---

I've been cooking steaks with temp probes in them for years, medium rare is 125 in the middle which isn't cold and works no mater how thick the steak. The trick is to get it to 125 evenly from one side to the other and burn the outside as much as possible.

I set my grill up to basically smoke them up to temp and then sear them on each side over the fire (reverse sear). It takes a bit of trial and error learning when to move from one step to the next and not over cook them or let them cool too much between steps.

Exactly

1. Take out of fridge
2. Season (assume dry brining for a thicker cut already)
3. Into a hot AF cast iron skillet
4. Skllet into 400d oven
5. Rest for 10 mins
6. Eat, be happy