Loading…
5
Why does nobody talk about cutting steaks cold instead of room temp?
A guy at a shop in Kansas City showed me last month that pulling a ribeye straight from the 34 degree cooler gives way cleaner slices than letting it sit out for 30 minutes like everyone swears by, so now I want to know if anyone else cuts cold or am I the only one who ditched the old warm-up rule.
1 comments
Log in to join the discussion
Log In1 Comment
lewis.troy18d ago
Man, 34 degrees? That is colder than my fridge is even set. I always figured you had to let a steak sit out or the middle would be ice cold and the texture would be off, but hearing a butcher in KC does it straight from the cooler makes me question everything. In my experience the warm-up rule came from my grandpa and I never once asked why, just did it because that is what you do. Your mileage may vary depending on the cut and how thick it is, but a clean slice is a clean slice and that is hard to argue with. I might try a cold cut on my next ribeye just to see the difference for myself. Take this with a grain of salt since I am just a guy with a knife and a grill, not a pro.
1