Grilling a steak

[Gretchen]

When you grill a steak, do you sit it out on the counter to come to room temperature before you cook it? Or do you take it from fridge to grill stopping only to season?

 

[mombrontrent]

I know my Dh will take it out of the fridge about 20 min before he puts it on the grill.

 

[Christine]

Beef is supposed to come to room temp. before cooking; however, it's not often that I plan that out well enough.

 

[Janepod]

Let it sit out, and let it sit out before serving.

 

[momto2inKC]

Yep, we let it warm up before grilling it, then let it rest a little after its done.

 

[Gretchen]

So what about the whole keeping food below 40 degrees thing?

 

[Christine]

So what about the whole keeping food below 40 degrees thing?

You are only bringing it just to room temp and then cooking right away. It's the length of time at less than stellar temps that breeds bacteria.

 

[Albort]

i leave it out for an hour before throwing it on the grill. 4 mins on each side with a thick piece gives me medium rare on the grill...

 

[mlittig]

I never knew this

 

[Squirlz]

Coming to room temp., only flip once, rest for 5 to 10 off the grill. These are all important steps to grilling the best steak. We also like to age, with the meat sitting on a plate in the fridge on a paper towel with another over it for about a week. So much more tender and flavorful!

 

[Gumbo4x4]

I take it out when I light the charcoal. By the time the fire is ready, the temp of the steak is just right

 

[worm761]

So what about the whole keeping food below 40 degrees thing?

You need to put food away before it has been sitting out for four hours. After four hours at room temperature you should discard the food.

I am food safety certified for a few more days! LOL... I use to run a restaurant before staying home with my kids.

Now, I pull the steaks out of the fridge about an hour or so before grilling so it comes to room temperature. The reasoning for this is so that it will cook evenly. And of coarse you need to let it rest for a few minutes before serving so you don't lose all the juices. And I like my steak extra rare.

 

[Albort]

https://www.youtube.com/watch?v=nhOV89EQtJs

watch this, then you will understand why things are gone this and that. Why to leave it out, why not eat it right off the grill, etc.
PS. its only a 4 min video!

 

[lovesmurfs]

You need to put food away before it has been sitting out for four hours. After four hours at room temperature you should discard the food.

I am food safety certified for a few more days! LOL... I use to run a restaurant before staying home with my kids.

Now, I pull the steaks out of the fridge about an hour or so before grilling so it comes to room temperature. The reasoning for this is so that it will cook evenly. And of coarse you need to let it rest for a few minutes before serving so you don't lose all the juices. And I like my steak extra rare.

I didn't think it was about cooking evenly -- I thought it's to make the steak more tender. Someone once gave me the analogy of exercising without warming up -- your muscles seize and cramp. If you immediately cook a cold steak, it does the same thing.

 

[GaSleepingBeautyFan]

I let it sit until it becomes room temp. It really does seem to cook better. I also let it rest when it's done cooking. About 10 minutes for steak.

Drove my FIL nuts when he was here. He wanted to eat as soon as that steak came off the grill.
And said needing to let it rest to distribute the juices was not necessary. I think he was worried it would be cold when he ate it. He likes stuff so hot it burns his tongue. I made him wait anyway since I was making the salad. LOL

 

[DVC-Don]

One hour prior to grilling I take mine out of the fridge. Time grilling depends on the thickness of the steak.

 

[pkondz]

And don't forget the bump and run.

After letting the steak rest, juices will collect on the plate and if you serve it, the juices will get into everything else on the plate. Pick up the steak and transfer it to a new plate for serving, "bumping" the steak on a clean towel on the way there. Presentation is half the battle.

 

[mrodgers]

And don't forget the bump and run.

After letting the steak rest, juices will collect on the plate and if you serve it, the juices will get into everything else on the plate. Pick up the steak and transfer it to a new plate for serving, "bumping" the steak on a clean towel on the way there. Presentation is half the battle.

With steak fries along with the steak, this means you have two plates in front of you. How else are you suppose to soak up the juices with the fries if you don't use that plate?

I transfer wife's, and daughters' steaks to their plates and use the plate all the steaks were on as my own.

 

[nd5056]

So what about the whole keeping food below 40 degrees thing?

I never worry about it unless it's a chicken...

Room temps for beef and pork before grilling.

 

[Kae]

And don't forget the bump and run.

After letting the steak rest, juices will collect on the plate and if you serve it, the juices will get into everything else on the plate. Pick up the steak and transfer it to a new plate for serving, "bumping" the steak on a clean towel on the way there. Presentation is half the battle.

No you make "dip-sop" take a piece of bread & soak it all up-Yummy!

Kae