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Should steaks be left at room temp before cooking?

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Should steaks be left at room temp before cooking? There’s a common belief that steaks should be left on the counter at room temp for 20-30 minutes before cooking. The idea is to ā€œlet the steak come to room tempā€, allowing for more even cooking. The fact is that the change in temperature after 20-30 minutes is almost negligible. For these thin steaks, they only rose by 7°F. @JKenjiLopezAlt did a similar experiment with a larger 15oz steak. After 20 minutes it only rose by 2 degrees… after 2 hours the steak was still at 49.6F, nowhere near room temp. At that rate it would take 6 hours to reach room temp and would become a food safety concern. I’ve heard the argument that a cold steak hitting a hot pan will make the fibers ā€œtense upā€ but I question this theory. Whether the steak is cold or at room temp, it is being placed into a ripping hot 600F pan. The small difference in steak temp is nothing compared to the extreme heat it’s being exposed to. I’d be interested to see a study done, but I question any noticeable differences in texture. Results: I noticed no differences between the two steaks. The crust, tenderness, and grey band were the same. Interestingly it took nearly the same amount of time to cook them, as the ā€œfridgeā€ steak quickly caught up with the ā€œroom tempā€ steak (see graph in video). If you’re going to do anything to a steak before cooking, a better idea is to dry brine. Add your salt at least 2 hours before, ideally overnight for better flavor, texture and crust.

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