Just curious as to what all you pitmasters prefer to do when grilling steaks in terms of meat temp prior to grilling. Some experts say never throw cold meat onto the grill. Let it rest X amount of time on the counter and get to room temperature. Some don't say one way or the other.
I use the reverse sear method and always went straight from the fridge to indirect. That usually takes about an hour to get an IT of 115 before then doing the sear. I recently did a couple of large Porterhouses and decided to let them set on the counter for 20 minutes before going on the grill. I noticed the IT was already at about 50 degrees when I put them on. The only benefit I noticed is that it only took 40 minutes or so to get to 115.
So it seems for me it's still about an hour total from fridge to sear time with either method. Now I have to factor in that these Porterhouses were about 1'' thick to whereas the ribeyes, rib cap and tenderloin steaks I normally do are usually over 1". I also wonder about the safety aspect in letting meat sit on the counter for a certain period of time. I know in the case of steaks they are going to get blasted with a lot of heat either way.
So what say you? Straight from the fridge to the grill, or closer to room temp and why?
Love The Pit!
I use the reverse sear method and always went straight from the fridge to indirect. That usually takes about an hour to get an IT of 115 before then doing the sear. I recently did a couple of large Porterhouses and decided to let them set on the counter for 20 minutes before going on the grill. I noticed the IT was already at about 50 degrees when I put them on. The only benefit I noticed is that it only took 40 minutes or so to get to 115.
So it seems for me it's still about an hour total from fridge to sear time with either method. Now I have to factor in that these Porterhouses were about 1'' thick to whereas the ribeyes, rib cap and tenderloin steaks I normally do are usually over 1". I also wonder about the safety aspect in letting meat sit on the counter for a certain period of time. I know in the case of steaks they are going to get blasted with a lot of heat either way.
So what say you? Straight from the fridge to the grill, or closer to room temp and why?
Love The Pit!
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