The Great Steak Debate: Room Temperature or Straight to the Grill?

The Great Steak Debate: Room Temperature or Straight to the Grill? 

There's a culinary debate that sizzles in kitchens worldwide, often whispered among grill masters and roared by home cooks: Should you let your steak come to room temperature before cooking? 

Bone In Ribeye from Six Brothers Beef Company

Many of us, myself included, stand firmly in the camp that believes a steak benefits from a brief sojourn on the counter before hitting the heat. The logic is appealing: a less chilled interior means more even cooking, preventing that frustrating gradient of well-done edges and a raw center. The theory suggests that bringing the steak closer to its target internal temperature before cooking allows the heat to penetrate more uniformly, resulting in a perfectly cooked steak from edge to edge.

My personal experience leans heavily on this idea, leading to what I perceive as a juicier, more tender final product. There’s something undeniably satisfying about cutting into a steak that’s perfectly rosy throughout, without any gray bands. It feels right, and the taste seems to confirm it. However, I must confess, this conviction is largely anecdotal. While my taste buds are convinced, I haven't exactly conducted a double-blind scientific study in my kitchen!

The counter-argument, often backed by a few food scientists, suggests that the time a steak spends on the counter isn't actually long enough to significantly impact the internal temperature of the meat. They argue that the core of the steak remains quite cool, and the benefits are negligible compared to the potential food safety risks of leaving meat out for too long.

So what do I think? I don’t think that “letting the steak come to room temperature” is safe. However, I let my steak “SIT AT” room temperature for about an hour or so. This still won’t get a 2” steak to room temperature within that timeframe, but I do think it loses some of the chill, which is my goal. I recently did a video cooking two steaks one rested at room temp, and the other straight from fridge to fire. I must say, I was fairly disappointed to not be able to glean a clear difference between the two, and so now, I am questioning whether this ritual is worth holding on to. 

So, what's the truth? Is this a cherished kitchen myth, or a genuinely effective technique for a superior steak?

I'm genuinely curious to hear from you! What's your ritual when it comes to cooking steak? Do you let it sit out, or does it go straight from the fridge to the pan or grill? Have you noticed a difference in texture, juiciness, or overall doneness based on your approach?

Share your thoughts, experiences, and even your scientific (or unscientific!) theories in the comments below! Let's settle this delicious debate once and for all, or at least have a lively discussion about it.

Special thanks to the team over at Six Brothers Beef Company for sending me over the steaks to go on this intriguing side quest. Six Brothers Beef company is a Texas based distributor who sources their beef from American farms and brings it directly to your table. With fully verified and traceable beef that is of the highest quality on the market. Check out their website today to learn more.