re: Steak

quote:

---

What I mean is that several people have debunked this. That in fact it makes no difference weather you rest a steak closer to room temp before you cook it. But again, I still do it.

---

I get all of that and I figured someone has already debunked it. I want to know why. You laughed at the other poster and myself, as if "letting a steak get to room temp is bullshite" was common knowlege. How could us feeble minded folk be so gullible? So I want to know the science behind it.

If a 1.00" cut of meat has an internal temp of 40 deg and another has an internal temp of 65 deg and are both grilled in the same skillet for exactly 5 mins, then they will have the same exact center temp and doneness? Is that what youre saying? I truly dont know so Im asking.