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UPDATED: room temp vs fridge temp steak before going on the grill
Posted on 9/9/22 at 12:25 pm
Posted on 9/9/22 at 12:25 pm
I have a couple of 1.25" thick choice ribeye steaks in the fridge. I will salt them both and put one of them back in the fridge and leave the other on the counter for 90 minutes.
In 90 minutes, I'm going to cook them both for the exact amount of time over a searing hot grill. They'll rest and then I'll cut em both open and compare.
Alright here are the pics. Got busy with work and couldn't post earlier.
Threw them on the grill... Around 800 degrees.
After a bit I turned them.
I flipped them and switched them around so the position on the grill wouldn't be a factor. The one on the front is the room temp one.
I removed them and let them rest a 10 minutes and cut them open. The one on the left is the room temp steak.
In 90 minutes, I'm going to cook them both for the exact amount of time over a searing hot grill. They'll rest and then I'll cut em both open and compare.
Alright here are the pics. Got busy with work and couldn't post earlier.
Threw them on the grill... Around 800 degrees.
After a bit I turned them.
I flipped them and switched them around so the position on the grill wouldn't be a factor. The one on the front is the room temp one.
I removed them and let them rest a 10 minutes and cut them open. The one on the left is the room temp steak.
This post was edited on 9/9/22 at 5:27 pm
19
Posted on 9/9/22 at 12:29 pm to Jax-Tiger
Looking forward to the results.
Try lifting the steaks up to allow air to get underneath.
Try lifting the steaks up to allow air to get underneath.
Posted on 9/9/22 at 12:45 pm to jmon
quote:
Try lifting the steaks up to allow air to get underneath.
I just flipped them. Trying to treat them the same.
Posted on 9/9/22 at 12:47 pm to Jax-Tiger
Didn't they do this for modernist cuisine and basically found no difference? I'm not paying 600 for a cookbook so i'm going off memory here.
Posted on 9/9/22 at 12:50 pm to Jax-Tiger
I'm going to cook them the exact same time, and I expect the fridge steak to be more rare, and a little less uniformly cooked because the center will take the longest to warm up, as I'm searing them.
I'm also interested to see if there is a difference in the outside of the steak.
I'm also interested to see if there is a difference in the outside of the steak.
Posted on 9/9/22 at 12:53 pm to j1897
quote:
Didn't they do this for modernist cuisine and basically found no difference?
Maybe, I don't know, although I'm pretty sure this hasn't been resolved on this board, yet.
Posted on 9/9/22 at 12:55 pm to Jax-Tiger
Are you going straight from the fridge to the grill?
Posted on 9/9/22 at 12:57 pm to Jax-Tiger
Try to keep the surface moisture the same by blotting with a paper towel. I expect the fridge steak will not be as wet as the room temp.
Posted on 9/9/22 at 1:05 pm to Jax-Tiger
I have parked my car here.
Posted on 9/9/22 at 1:09 pm to Jax-Tiger
Although we know the results, sometimes more 'research' is needed. It's science
Posted on 9/9/22 at 1:15 pm to Jax-Tiger
90 minutes isn't long enough to do much for the center of that steak. The most overrated advice for cooking a steak is letting it come to room temperature.
Posted on 9/9/22 at 1:17 pm to heatom2
quote:
The most overrated advice for cooking a steak is letting it come to room temperature.
Well we shall see! Thanks for the experiment, Jax!
Posted on 9/9/22 at 1:27 pm to Jax-Tiger
I've seen this trick before. It's the same steak on both plates. The Ole Mirror trick.
Posted on 9/9/22 at 1:33 pm to j1897
quote:
Didn't they do this for modernist cuisine and basically found no difference? I'm not paying 600 for a cookbook so i'm going off memory here.
Yes, Kenji at Serious Eats also tested this and found no difference.
7 Myths about cooking steak that need to go away
quote:
After two hours, I decided I'd reached the limit of what is practical, and had gone far beyond what any book or chef recommends, so I cooked the two steaks side by side. For the sake of this test, I cooked them directly over hot coals until seared, then shifted them over to the cool side to finish.** Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
Posted on 9/9/22 at 1:33 pm to Jax-Tiger
You're just grilling up two thick, juicy ribeyes for lunch, baw?
I suppose waiting on the results is as good of a way to pass the time on a Friday afternoon as many, I'm in
I suppose waiting on the results is as good of a way to pass the time on a Friday afternoon as many, I'm in
Posted on 9/9/22 at 1:48 pm to Tiger Ryno
quote:
I've seen this trick before. It's the same steak on both plates. The Ole Mirror trick.
One of them is cake
Posted on 9/9/22 at 1:54 pm to Jax-Tiger
quote:
EXPERIMENT: room temp vs fridge temp steak before going on the grill
it wont make the slightest difference because fridge steak will be room temp within 15 seconds of hitting the grill
Posted on 9/9/22 at 1:57 pm to Jax-Tiger
Update?
Posted on 9/9/22 at 2:00 pm to KingRanch
I have also heard that letting your steak come to room temp does absolutely nothing for it.
Posted on 9/9/22 at 2:06 pm to Jax-Tiger
Something I heard recently in a video regarding this, and I hadn't considered before, is that putting a cold steak on the grill causes the muscles to contract, making it less tender at the end.
Not sure how true it is, but give us a texture report along with the rest.
Thank you for your contribution to the food science community.
Not sure how true it is, but give us a texture report along with the rest.
Thank you for your contribution to the food science community.
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