quote:
Allowing any meat to come to room temperature before cooking. It's not really a secret, but mandatory for best results. Nothing gets cooked straight from the fridge

If there is one thing in this world I wish would go away it's cancer. If there are 2 things it's cancer and steak myths. It would take hours for your meat to reach room temperature all the way through. After an hour the core temp of a steak will rise maybe 2° sitting on the counter. Then you have a warmer crust and a cool center which could make cooking more inconsistent.

Next time you cook steaks leave one in the fridge and one on the counter and keep checking temps.

The best way to get even cooking and a great sear is the reverse sear method.

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Posted by AlxTgr

Kyre Banorg

Member since Oct 2003

82696 posts

Posted on 7/15/13 at 9:16 am to BoogaBear

quote:
It would take hours for your meat to reach room temperature all the way through

...and I give it hours.

quote:
Next time you cook steaks leave one in the fridge and one on the counter and keep checking temps.

Have done it. Not on purpose, but just by accident. Someone showing up with cold meat at last minute. They cook differently every time.

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Posted by hiltacular

NYC

Member since Jan 2011

19762 posts

Posted on 7/15/13 at 9:26 am to BoogaBear

quote:
If there is one thing in this world I wish would go away it's cancer. If there are 2 things it's cancer and steak myths. It would take hours for your meat to reach room temperature all the way through. After an hour the core temp of a steak will rise maybe 2° sitting on the counter. Then you have a warmer crust and a cool center which could make cooking more inconsistent.

agreed. Although letting the steak sit out isn't really hurting it in anyway and you are usually just picking a fight if you try and tell someone otherwise