Quote:
Originally Posted by Loneiguana
No. Do not do this.
All restaurant steaks go from cold storage directly to the grill. Why? Because any amount of time where meat is kept at a unsafe temp. is bad. Any time uncooked meat is not kept within in a safe temp. only increases the odds of getting sick. I prefer to not take any chances.
And it doesn't do a thing for the meat. It is better for the meat to go directly from cold storage to the heat.
Letting it sit after cooking is okay and does let juices recollect.
As other people have said, 6 or 7 minutes per inch or so. Don't be afraid to flip twice if you don't think it is done.
If you have the time, try searing both sides, then cooking it slower with indirect heat. Usually produces a juicy steak.
And I'll suggest my favorite steak rub: Jerk. Jerk seasoning on a steak is delicious.
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Maybe if the restraunt you go to is Dennys
You absolutely want to let your steak come up a Lil in temp b4 u grill or broil it or cast iron.
Your nonsense about getting sick from a steak being out for a half hour/hour is idiotic