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Mythbusted: Leaving steak out at room temperature before cooking
- Thread starter Tranquil
- Start date
epicnemesis
Member
Myth: Let Meat Come To Room Temp Before Cooking
Do not bring your meat to room temperature before cooking it. That is a myth that poses a food safety risky. Letting meat sit at room temperature for a few minutes may be OK, but it's safer and better to simply take your meat from the refrigerator to the cooker. Here's why.
amazingribs.com
Tranquil
Member
RIP
Whatever happened to that guy, haven't seen him in a video for a while.
Tranquil
Member
Same, once I purchased a sous vide years ago I can never go back to a pan. Although I still like to grill over some coals from time to time.
Tranquil
Member
greyshark
Member
The meat doesn’t really cook any differently and leaving it out for two hours exposes it to risk of bacterial infection.
Dirk Benedict
Gold Member
Lol..
the best is leaving it in a proper fridge for 24 hours with one side salted. It comes out soooooooooo tender and the better the cut, the better it is, of course!
the best is leaving it in a proper fridge for 24 hours with one side salted. It comes out soooooooooo tender and the better the cut, the better it is, of course!
Tranquil
Member
Yep, although any reason to salt only one side? I usually salt both and place on a rack.
Dirk Benedict
Gold Member
I would salt both sides if it's a thicker cut. I usually do smaller cuts, as I cut my own slabs on my own. I have a meat slicer/grinder.
triplestation
Member
reverse sear master race
newtypepilot
Member
highrider
Banned
I prefer the pan method as a former working chef that’s how I learned, but reverse sear is really good. Sous vide is nice but I prefer it for chicken and pork, bacon in particular.
That said I rarely eat steak. Feel weighed down by it. Mostly around the holidays. I grew up eating cheap food, military, jail, it’s like my body has problems with quality cuts of meat
That said I rarely eat steak. Feel weighed down by it. Mostly around the holidays. I grew up eating cheap food, military, jail, it’s like my body has problems with quality cuts of meat
Tranquil
Member
Fnord
Member
Sous Vide Master Race
Reverse Sear is a close second though
If you don't have a Su-V Gun, you're missing out.
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grillblazer.com
Cato
Banned
Sorry but once you have frozen the steak it is ruined and will taste odd.
That is terrible advice.
Tranquil
Member
If you don't have a Su-V Gun, you're missing out.
grillgun | su-vgun | grillblazer.com
Grillblazer | GrillGun | Su-VGun | Grill Gun | SuVGun. Light your charcoal grill in seconds or sear meat with this high powered propane torch! Awesome Torch!
I noticed that in the video, I will soon
DunDunDunpachi
Patient MembeR
Same. I've always been quite mediocre at steaks until I got a sous vide thingy and now they're perfectly done every time for almost zero effort.
Sous vide + cast iron skillet =
Thaedolus
Gold Member
Same. I've always been quite mediocre at steaks until I got a sous vide thingy and now they're perfectly done every time for almost zero effort.
Sous vide + cast iron skillet =
Exactly my combo. I finally got a gas range a few months ago so I can get my pans hot enough to properly sear in the house. Now I need a proper hood that vents outside
DunDunDunpachi
Patient MembeR
What device do you use for the sous vide part?Exactly my combo. I finally got a gas range a few months ago so I can get my pans hot enough to properly sear in the house. Now I need a proper hood that vents outside
*Nightwing
Member
That video irritates me so much.... the purpose if pulling a steak out 20 to 30 min to let it begin to get to room temp is to not end up overcooking it if you are pan cooking or grilling it. Adding sous vide to the cooking process negates the need for it at all and of course there is no difference when you overkill meat like that. Maybee try a good faith comparison using pan cooking only? Maybee? Fuck me people are dumb as shit most of the time and then make it worse by trying to put videos on YouTube acting like they arn't
Stiflers Mom
Banned
This.
Been preparing steaks for many many years now, and my experience says it's really important to warm up the meat a bit before putting it into a frying pan when you just took it from your fridge.
Also, wtf using powdered garlic.
gunslikewhoa
Member
Cinder Grill.
Thaedolus
Gold Member
Just a basic Anova w/ Bluetooth (which I never use). Most of the time I use my instant pot inner pot as the water bath part. I’ve used the inner liner of a flexible cooker for a 24hr big beef roast before though, turned out great
Mitsuda Maniac
Member
I will continue to pat all of the moisture off of my steaks, salt them, and then fully season and grill after at least 30 min
This was also debunked by Serious Eats, important thing is to make sure the surface of your steaks is dry as that will take much more heat than a fridge cold interior and will screw up the nice crust you might be looking for on your steak. This is why leaving it uncovered in your fridge for a few hours at least works well, either on a grill or clean tea towel on a plate, your fridge is a v dry environment and will dry the surface of the steak and firm up the texture by drawing out the moisture. I'll happily "fridge age" a large steak for 24 hours.
V2Tommy
Member
Steak snobs are the worst.
M1chl
Currently Gif and Meme Champion
Not sure if that referes to me or not, but I don't really like that at all.
Super Mario
Banned
There's too many myths that surround steak. One of my personal favorite is that it is best served reddish, just to maintain your snobbery that you eat it differently than most people. Eating a chewy booger is not what I pay big money for. It depends on the cut for how I like it cooked, but being pink in the middle is the best of all worlds. Char, flavor, juicy. That is just science.
V2Tommy
Member
Didn’t refer to you.
Tasty, cooked, hot, salty meat is delicious. People are too picky - almost neurotic - about the slight changes in preparation.
Tranquil
Member
Word
Stiflers Mom
Banned
Well, it definitely doesn't work with pork chops.
Had 2 pieces, took one from the fridge and the other had one hour of getting to room temp.
The fridge one is burned on the outside, and not cooked through in the middle. Also, the meat feels a lot more "hard" when biting on it.
The one that had time outside of the fridge before frying is perfect.
Okay, that's pork chops, but all my experience with every kind of meat that I have been cooking for 20 years (and I cook every day) tells me that frying meat that was in the fridge with no warm up is wrong.
Had 2 pieces, took one from the fridge and the other had one hour of getting to room temp.
The fridge one is burned on the outside, and not cooked through in the middle. Also, the meat feels a lot more "hard" when biting on it.
The one that had time outside of the fridge before frying is perfect.
Okay, that's pork chops, but all my experience with every kind of meat that I have been cooking for 20 years (and I cook every day) tells me that frying meat that was in the fridge with no warm up is wrong.
llien
Member
TL;DR, BS myth busting
As for bacteria, ff you can wait for hours, and meat is packed, just do not unpack it, and the process is much faster if you put it into room temp water.
If I need to do it quickly, I use, god forbid, microwave oven, because in the universe I live, "it won't cook any differently, if meat is cold" is not true.
As for bacteria, ff you can wait for hours, and meat is packed, just do not unpack it, and the process is much faster if you put it into room temp water.
If I need to do it quickly, I use, god forbid, microwave oven, because in the universe I live, "it won't cook any differently, if meat is cold" is not true.
darkinstinct
...lacks reading comprehension.
Which doesn't matter, because you cook it. Taking it out early is important for one thing only: So it isn't only halfway done in the middle and crisp on the outside. Obviously the thicker the piece of meat, the more important that is.
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