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.
|
Of course restaurants do this. They don't know 20 minutes before hand if someone is going to order a steak and they can't make the customer wait an extra 20 mins. If they set it out anyway they would either have waste when a customer didn't order it or questionable food storage practices when they returned the sitting steak back to cold storage.
In addition we don't all have grills that go above 1000 degrees like many of the big steak houses do that can make up for letting the meat warm up.