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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Ditto on the quick sear part. I find that especially for thicker cuts, I often like to sear on high heat, then cook on low or indirect heat. I feel like that keeps me from accidentally overcooking the outside while the inside needs cooking.