Just because it keeps popping up:
Mythbusting: Letting Meat Come To Room Temp
http://www.amazingribs.com/tips_and_...room_temp.html
http://www.seriouseats.com/2013/06/t...ing-steak.html
Long story short, the math behind this idea isn't there. It takes a lot longer than 20 minutes to bring meat to room temp, plus when dealing with grill surfaces, the difference in temperature is negligible.
From the second website:
Quote:
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Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.
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