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Truth or Myth?
Posted on 8/6/14 at 5:54 pm
Posted on 8/6/14 at 5:54 pm
Steak is best when thrown on the grill at room temperature?
I don't care about the nancies who say leaving a steak out is a recipe for a bacteria-riddled disaster, I don't live in a pig pen.
I don't care about the nancies who say leaving a steak out is a recipe for a bacteria-riddled disaster, I don't live in a pig pen.
Posted on 8/6/14 at 5:56 pm to ManBearTiger
Has been the standard for some time, but I read something recently that it has no bearing?
Posted on 8/6/14 at 5:57 pm to ManBearTiger
I like it chilled, allows a real nice sear, some good flavor development and a nice red center
Posted on 8/6/14 at 5:58 pm to Tigerpaw123
I always figured it helps with even cooking and makes for a more tender final product.
Posted on 8/6/14 at 5:59 pm to ManBearTiger
Myth. A lot depends on the thickness. If I have a thinner steak, I'm putting it on cold. Otherwise, by the time I've developed the sear I want, the inside is past the desired medium-rare.
Posted on 8/6/14 at 6:18 pm to ManBearTiger
quote:
Steak is best when thrown on the grill at room temperature?
If you can cook an excellent steak when it's room temp when thrown on the grill and that's how you know how to do it, then do it. Steaks can also be cooked cold. It's all about knowing your process and what produces the best steak for you.
Posted on 8/6/14 at 6:55 pm to BottomlandBrew
Common sense say the thicker the steak the closer it should be to room temp, but that is a function of the surface temp of the grill too. I use the poke method, and when blood bubbles form get them off the grill fast, they are medium rare.
By mistake we bought a whole ribeye and let the grocery store slice it, the good new is thaat we got about 50 steaks out of it, you know the bad news. By grilling very high heat, almost frozen, I managed to get a passable meals out of them.
By mistake we bought a whole ribeye and let the grocery store slice it, the good new is thaat we got about 50 steaks out of it, you know the bad news. By grilling very high heat, almost frozen, I managed to get a passable meals out of them.
Posted on 8/6/14 at 7:02 pm to ManBearTiger
100% myth, proven scientifically many times.
Posted on 8/6/14 at 7:15 pm to ManBearTiger
quote:
helps with even cooking
This isn't really what I want in a steak. I want a pink interior and a crusty brown exterior.
Posted on 8/6/14 at 9:23 pm to John McClane
Cook two steaks next time. One right out the fridge, and one "at room temp." Get someone else to put them on the grille randomly so you don't know which is which and see if you can figure out which is the room temp. You won't be able to.
Posted on 8/7/14 at 7:28 am to ManBearTiger
I put my steaks out before I grill them just because I salt them about 20 minutes before I throw them on the grill.
Posted on 8/7/14 at 8:44 am to Salmon
quote:
I put my steaks out before I grill them just because I salt them about 20 minutes before I throw them on the grill
The temperature of the meat isn't as big of a deal as the salting prior to cooking is. Season heavily with salt an hour prior to putting on the grill. But rinse off the salt before cooking. If you haven't tried it, please do.
Posted on 8/7/14 at 8:58 am to htownjeep
I sit mine out and I like to salt it in advance and hopefully draw some moisture out. Idk if it works, but my steaks are good.
Posted on 8/7/14 at 8:59 am to Sherman Klump
quote:
hopefully draw some moisture out
I like my steaks "moist"
Posted on 8/7/14 at 9:14 am to Artie Rome
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!
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!
Posted on 8/7/14 at 10:50 am to Artie Rome
quote:
I like my steaks "moist"
Who doesn't?
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