Quote:
Originally Posted by Loneiguana
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.
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1) The point of resting it after salting isn't necessarily to bring it to room temp. Although, if you leave it out long enough, the more even cooking is there. They just aren't leaving them out long enough in their tests.
2) It's also why you need to leave the steaks out longer, use more salt, and then rinse the salt off and dry them when searing. It seasons the steak better, and drying them removes the moisture that prevents a great sear.