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Jax-Tiger
LSU Fan
Port Saint Lucie, FL
Member since Jan 2005
22780 posts

UPDATED: room temp vs fridge temp steak before going on the grill

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.


This post was edited on 9/9 at 5:27 pm


jmon
USA Fan
Mandeville, LA
Member since Oct 2010
6756 posts
 Online 

Looking forward to the results.

Try lifting the steaks up to allow air to get underneath.


Jax-Tiger
LSU Fan
Port Saint Lucie, FL
Member since Jan 2005
22780 posts

quote:

Try lifting the steaks up to allow air to get underneath.



I just flipped them. Trying to treat them the same.


j1897
Arkansas Fan
Member since Nov 2011
2796 posts

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.


Jax-Tiger
LSU Fan
Port Saint Lucie, FL
Member since Jan 2005
22780 posts

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.


Jax-Tiger
LSU Fan
Port Saint Lucie, FL
Member since Jan 2005
22780 posts

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.


TDTOM
Member since Jan 2021
7979 posts

Are you going straight from the fridge to the grill?


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jmon
USA Fan
Mandeville, LA
Member since Oct 2010
6756 posts
 Online 

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.


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thegreatboudini
USA Fan
Member since Oct 2008
5821 posts

I have parked my car here.


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Jones
Member since Oct 2005
85376 posts

Although we know the results, sometimes more 'research' is needed. It's science


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71
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heatom2
LSU Fan
At the plant, baw.
Member since Nov 2010
12634 posts

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.


Turftoe
New Orleans Saints Fan
Denver
Member since Mar 2016
3303 posts

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!


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21
Tiger Ryno
Houston Astros Fan
#WoF
Member since Feb 2007
100166 posts

I've seen this trick before. It's the same steak on both plates. The Ole Mirror trick.


MusclesofBrussels
Member since Dec 2015
4091 posts

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.



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34
KosmoCramer
Ohio State Fan
Member since Dec 2007
73595 posts

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


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50
Esquire
USA Fan
Chiraq
Member since Apr 2014
9479 posts

quote:

I've seen this trick before. It's the same steak on both plates. The Ole Mirror trick.


One of them is cake


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150
keakar
Member since Jan 2017
23971 posts

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


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42
KingRanch
LSU Fan
The Ranch
Member since Mar 2012
61542 posts

Update?


jpainter6174
US Marine Corps Fan
Boss city
Member since Feb 2014
3791 posts
 Online 

I have also heard that letting your steak come to room temp does absolutely nothing for it.


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GRTiger
USA Fan
On a roof eating alligator pie
Member since Dec 2008
60260 posts

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.


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