Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn’t wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
And if it’s steak especially, leave it out for a half hour to get closer to room temp before cooking.
Depends on how you’re cooking. It’s all about that heat gradient!
Out on an open grill on medium heat for 20 minutes? Yeah, literally zero difference.
Pan fried on a cast-iron skillet that you’ve cranked up to ludicrous mode? That shit better be room temp if you want the inside to reach a safe temperature!
… and to those of you who cook steak but have never panfried: what are you doing? Get yourself some peanut oil, crank the heat to 11, and get cooking ASAP. Look up a guide because nailing the doneness will be hard, but I guarantee you that you’ll become a better cook after a few attempts. It’s a rite of passage, my fellow meatheads.
In the case of your own fried/ludicrous mode example, leaving the steak out at room temperature for even a few hours has basically no effect. It takes a long time for the bulk of the steak to warm any appreciable amount.
“After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen…not even a full two degrees…After 1 hour and 50 minutes, the steak was up to 49.6°F in the center”
A fresh steak should be safe to eat raw. I’ve never heard of a target temp for food safety for steak either tbh.
If anything bringing steak to “room temp” would be more likely to bring it in a danger zone.
Empirical evidence suggests that it takes many hours for the center of the steak, the part that matters for doneness, to rise any appreciable amount.
Drying the outside of your steak is good advice because your can see the results. The same with brining because you can taste it.
If your technique is otherwise good whether that’s low/slow or hot/fast then “letting it warm up” is just bunk advice.
Another note is that if your cooking set up can’t crank up high enough to get a good sear fast then you may benefit from the center being cold to start with to give you more time to develop the crust.
And you can leave it uncovered in the fridge (use a rack and a drip pan) and the airflow will dry the outside. This gives a better sear overall.
If you don’t have the time (or the foresight) to salt it hours ahead, the next best alternative is to salt RIGHT before cooking. If you salt 10-30 minutes before, osmosis will draw moisture out of the meat, which will then either be wiped away or evaporated. Salting hours ahead of time gives the moisture time to diffuse back into the meat with the salt it dissolved.
This is the right tip. If you can’t dry brine with salt overnight, then salt right before you hit heat.
That being said, give me a 24 dry brine plus reverse sear any day.
Letting it reach room temp contributes little to nothing, in comparison with patting it dry, because of a few details:
- Maillard reaction happens around ~150°C, so above the boiling point of water (100°C)
- If there’s liquid water, it’ll snip all available heat from the surroundings, when boiling, before the temperature rises up again. This means no Maillard until the water is gone.
- It takes 1cal to raise the temperature of 1g of water by 1°C. It’s a relatively small amount of heat, even for something like 25°C room temp vs. 5°C fridge temp.
- It takes 540cal to transform 1g of 100°C liquid water into 1g of 100°C steam. It’s a lot.
So if you don’t wait until your beef reaches room temperature before cooking it, you’re losing, like, 20cal per gram of beef to unnecessarily raise its temperature. However if you don’t pat your beef dry, each gram of water soaking there will be stealing 75cal to rise its own temperature to 100°C, plus 540cal to steam off. And since browning is a surface reaction and the offending water is mostly on the outside the difference is fairly big, as you aren’t comparing the whole chunk of beef with the outside water - you’re only comparing the surface beef with the water.
(I hope that this is clear, I’m damn convoluted to explain stuff.)
