[mikeyis4dcats.]

Originally Posted by Tytanium

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

be that as it may, on the occasions that I have forgotten and had to throw steaks on cold, they have not cooked as evenly. I don't think it's mental, as I can physically see the difference. But that's just me.

I would totally agree on thin cuts, but when cooking an 1 1/2" or 2" steak, I am convinced it makes a difference.

And I always preheat the Weber to 600 plus. Get those grates nice and hot.