[Tytanium]

Originally Posted by mikeyis4dcats.

letting it rest on the front end and back end will go a long ways to this.

Here's a test - buy 3 ribeyes today of very similar size and shape. Cook them all for the same time on the grill (I do 5 minutes one side then flip for 4 minutes for a 1 1/2", 1# ribeye)

Take one out and put on grill, serve immediately.

Take one out, let it come to room temp (15 min or so), cook, serve immediately,

Take one out, let it come to temp, then rest 10 minutes after.

The first will likely be rare in the middle, with very little medium rare around.

The second will likely be more evenly cooked, but a little tough, and not very juicy in the mouth.

The third will be evenly cooked, more tender, and juicy in the mouth.

Leaving the meat out does nothing but make you wait longer for your food. Use oil and HIGH heat to sear, then lower the temp to cook to your preferred internal temperature.

Read this: http://www.seriouseats.com/2013/06/t...ing-steak.html