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Steaks to Room Temp Before Grilling?

LFGEnergy
LFGEnergy Posts: 618
edited November -0001 in EggHead Forum
Should I get room temp before throwing steaks on egg (targeting 650 F on CI grill)? Last cook they were still chilly, and outside crust did not flush up with raw inside.

Thanks in advance,

Dave in Keller, TX
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Comments

  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    "room temp" will take forever with a steak of decent thickness.

    one idea behind the hot tub method is to raise the interior of the steak to 100 or so. after that, it's a quick sear and you are done.
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  • Fidel
    Fidel Posts: 10,172
    I'm not sure what you mean by the crust not "flushing up".

    Setting your steak out on the counter does not appreciably warm the entire thing, and certainly doesn't get the steak to room temperature (unless you leave it out several hours which can introduce a whole new set of problems). Leaving it out will cause it to will warm from the outside in, exacerbating the varying gradients or doneness that many try to avoid. The middle of the steak may only raise a few degrees, whereas the exterior may raise 20 or more. The result is that a cross-section of the meat shows that you have more well done or medium well than you want as you go from the exterior edge to the center.

    Personally I either leave mine in the fridge until time to sear or I use the hot tub method to get the whole meat a uniform 100-105&deg throughout before I grill it.
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  • LFGEnergy
    LFGEnergy Posts: 618
    Flushing up meaning folks in my house wont eat dripping red beef even with a beautiful, crusty outside, for reasons I cant explain :( !

    Hot tubbing, I finally get it! I think I will try that tonight. However, one last question (read an older post of yours re: 120F for 1 hour, then 90-120 seconds for each side). What is the inside of the steak like for this cook? Would still like some pink, but maybe less running red.

    Thanks for input!

    Dave in Keller, TX
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  • Fidel
    Fidel Posts: 10,172
    Doneness1.jpg

    Doneness2.jpg

    Hope you didn't get any steak in your eye on that second one.
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  • LFGEnergy
    LFGEnergy Posts: 618
    That my friend, as I heard "some GUY" on TV once say....is MONEY! B)

    Thanks again for the lesson.

    Dave in Keller, TX
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    Hey Dave,
    IMHO you might want to let the steaks rest a little longer before you serve them. This way, as the steak cools a little, the juices thicken some and are retained in the meat as you slice it. You still see the pink meat but not the pink juice on the plate that turns some people off. Just my thoughts. I also use the hot tub method in the sink or even in the rinse cycle of my wife's washing machine (some eggers don't approve).
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  • SteveinTN
    SteveinTN Posts: 232
    great looking steaks!
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  • LFGEnergy
    LFGEnergy Posts: 618
    The hot tub method is exactly what we have been looking for :laugh: . I seasoned steaks realllll good, then into a plastic bag and into a hot bath for about 45 minutes (used Maverick to measure internal, stopped hot tub at 105F internal). Then onto the grill at 650 F for about 90 seconds each side. Let them rest about 15 minutes before cutting into.

    Steak was perfect! No running red (which I like, but rest of family doesn't) but still very pink, juicy, and very very tender. A must try for (us) newbies.

    Thanks to all for input and advice!

    Dave in Keller, TX
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