Bringing Steaks to Room Temp before Cooking [Split from Minneapolis-St. Paul Board]
Well said Big E. There is no more important ingredient to a great steak than bringing it to room temperature for even-cooking and to allow that sweet sweet fat to melt faster.
I've actually found that if I bring a steak to room temperature before grilling, I can't get a good charred crust without over-cooking the interior beyond the rare that I like, even on a very hot grill. Recently, I took 1 1/2" steaks, rubbed on a mix of cornstarch and salt, and put them in the freezer for about 30 minutes. Put them on a super hot grill, cooked for about 7 minutes total. The outside had a great seared crust, and the interior was a perfect rare.
Though I've often read the adage of letting steaks sit for a couple hours at room temperature, and have done it myself many times, I've never understood the logic (why bring the middle of the steak to a higher temperature sooner, before you can crust the exterior?), and I've had mediocre results. The freezer trick, on the other hand, got the steak cold enough to crust the exterior before bringing the interior too high. Interesting.