re: Truth or Myth?

Mythbusting: Letting Meat Come to Room Temperature

Meathead says in the linked article: "if you want to serve the meat at optimal medium rare, 130°F, you want the interior to remain relatively cool so it doesn't overcook. Letting the meat come to room temp is actually self-defeating. In fact, you are better off cooling it down in the freezer a few minutes."

Also, it takes a helluva lot longer to come to room temp than people think.

With a 3/4" steak it took more than an hour for the center to come to room temp. A 1 1/2" steak took over two hours for the center to come to room temp. A 4 1/2 pound pork shoulder took 10 hours!