>let the steak come to room temperature
do i have to do this or is it another meme/misconception?
no one means *exactly* room temp you autist. depending on the thickness of the cut you leave it out for 20-40 minutes. that's all that's implied. you just don't want to toss a fucking ice cold cut in a pan otherwise you wind up with unevenly cooked as fuck steak
>fridge is 4C
>room temperature is 11C
>can't bring butter to room temp without heating the oven
butter is always hard as a rock, everything stays cold
>Take something out of the fridge to bring to room temp
>Come back in an hour or two to check on it
>Roommate had put it back in the fucking fridge
This world knows no madness then people putting shit back in the fridge when it's obviously left out with intent.
20-40 minutes will only raise the temp of a refrigerated steak a few degrees.
>you just don't want to toss a fucking ice cold cut in a pan otherwise you wind up with unevenly cooked as fuck steak
another old wives tale
yeah or you could just put it in warm water in a plastic bag for a few minutes, or even put it in a 175 degree oven for 20 minutes, take it out, and cook it the normal way
but I guess cooking isn't the point, the point is to tip your fedora and show how much more clever you are than anyone else
its more overcooked than it looks in the photo but the fat isnt completely rendered. i let it sit out for nearly an hour. i should use a different pan
the porterhouse i had last night was raw in parts because it was a thick cut and i'm stupid
it was good until i started getting full. tough raw fat is pretty inedible but the raw flesh i do like. this one i overcooked now is dry and makes me sad
i got on the facebook and the black people liking well done stereotype is true. they literally said 'if you want it raw just bite the cow yall i wouldnt eat that!'
they also actually do have people ask to touch their hair (???)
You could try adjusting the temp of the fridge if you feel like it's an ongoing issue, I suppose. It takes a day or two for the temperature to fully "set" to the new setting though, if I remember correctly.
>SeriousEats did a test, and it makes no difference. It's a myth.
On a grill? Maybe.
In a skillet? No.
A lot of people that try to skillet fry steak fuck it up because they don't get the pan hot enough, and when they toss in a cold steak, it sucks the heat right out of the pan, leading to inconsistent cooking temps and a shitty steak.
A room temp piece of meat doesn't have such a drastic effect on your pan, which means you'll be able to cook it with more consistent heat, leading to a better steak.
If you need to bring a piece of meat up to room temp, but your kitchen is too cool, just put it in a plastic bag and use warm water to bring it up to temp.
I do it, I find it cooks a lot easier if the steak is at room temperature before hitting the pan.
I like mine medium, so you will need to experiment depending on how you like it. I find it a bit too rare personally if I cook it straight out the fridge.
Put a bit of sea salt on it while it is warming up, I think it really brings out the flavour.
If you cook it frozen then you will worry less about overcooking it. As it warms up in the pan the pink middle will persist longer.
From the freezer, I always drench both sides in salt and place it on a paper towel to wick away moisture. Then wash it off, and straight into the pan, no matter how cold/hard it is.