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Leaving a steak out before cooking...

TheDirtyBurgerTheDirtyBurger Posts: 846
edited 2:52AM in EggHead Forum
SO I was thinking. Most of us leave our steaks on the counter with whatever rub/seasoning/spices we put on it while we get the egg up to temp.

My kitchen is up 3 whole steps from my deck and I am usually either too tired, drunk, and/or fat to waddle up them and grab the steak off the counter. In fall and spring I will have it outside with me, no big deal.

My question is now with summer here-how long is too long for me to let the steak sit outside with me? I keep the flies and stuff away from it, im just asking on a meat safety basis.

Thanks guys


  • Richard FlRichard Fl Posts: 8,248
    Here in Florida I leave them out an hour or so after they have spent 60 minutes in the spa to hot tub at 102f and have never had a problem.
  • AZRPAZRP Posts: 10,116
    Richard, to get the benefit of hot tubbing a steak, you want to sear it as soon as it comes out of the tub. That way you are not losing the internal temp you got from the hottub. -RP
  • Richard FlRichard Fl Posts: 8,248
    Must be dislexik (sp) meant to say leave on counter for an hour or so and then into the spa and then IMMEDIATELY onto the 600-650F BGE. Mia culpa, had a bday last week and forgot how old.
  • mikenmarmikenmar Posts: 32
    So, you guys are putting steaks in your hot tubs? Doesn't that make them taste like chlorine?

    Do you wash your lettuce in the shower too?
  • Richard FlRichard Fl Posts: 8,248
    NO, I use bromine in my spa. just make sure the container is air tight.

  • AZRPAZRP Posts: 10,116
    Don't knock it until you try it, I don't have a hot tub so I do it in the sink, it is a great way to cook a steak. -RP
  • FlaPoolmanFlaPoolman Posts: 11,675
    And whats wrong with chlorine :angry: :laugh:
  • stevesailsstevesails Posts: 990
    at first glance i was hoping for a bottom of a pink bikini!
    XL   Walled Lake, MI

  • FlaPoolmanFlaPoolman Posts: 11,675
    I think Richards pink bikini was in the laundry at the time :ohmy: :sick:
  • Little StevenLittle Steven Posts: 28,817
    :pinch: :pinch: :sick: :sick: :sick: :sick:


    Caledon, ON


  • Richard FlRichard Fl Posts: 8,248
    Actually it is being held up at Canadian customs. They never never saw one so small for Steven.
  • eenie meenieeenie meenie Posts: 4,393
    Did it have polka dots?
  • FlaPoolmanFlaPoolman Posts: 11,675
    Not sure,, I was blinded before I could tell :ohmy: :blink: :sick:
  • BordelloBordello Posts: 5,926
    I understand, had one on the 24Th and can't remember who I am.

    I think???
  • fishlessmanfishlessman Posts: 23,020
    the rule used to be 4 hours between 40 and 140 ambient temps, i think it changed recently to 2 hours but with beef with a salt rub it would not bother me to leave it out say 3 to 4 hours. hamburger i chill before grilling instead of warming on the table and even though the safety nuts say to cook to 160 degrees internal, i sometimes just warm it in the palm of my hands and eat it raw :laugh: , same with ground lamb as they serve that raw here as well
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