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Watched a cook on a local food show in Austin sear a steak straight from the fridge last week. That's a huge mistake.
The center was raw and cold when they sliced it. You need to let it sit out for at least 45 minutes to an hour to come closer to room temp. Otherwise, you get a burnt outside and a cold inside every single time. It's basic technique. How many of you actually follow this rule, or do you just throw it on the grill cold?
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fox.matthew6mo ago
My buddy did that once, total disaster.
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thea_wood866mo ago
You mentioned letting it sit out for 45 minutes to an hour. Does that timing change for a really thick cut, like a two-inch ribeye? I've found even an hour isn't enough for those, and the inside is still too cold.
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derekjenkins6mo ago
Oh man, a two-inch ribeye is a whole different beast! At that point you're basically trying to warm up a brick of meat. I'd let that thing sit out for like two hours, easy. Otherwise you're just searing the outside while the middle is still practically frozen.
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