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Carry-a-Kimber wrote:

ss1088 wrote:
3: dont cook a cold steak bring to room tempature

The reason meat is brought to room temperature before cooking is to promote even cooking. Why on Earth would you want an evenly cooked steak?!?!

The reason to bring a steak to room temperature is so I don't have a cold center and an burnt crust. I think cooking cold steaks works better for thin cuts such as flank and skirt, but I have better luck cooking thick steaks by letting them come to "room temperature" first. That's not to say you cant have a good steak that is cooked cold, but I would use different cooking method to compensate.

For a thin cut steak, I often put them on the grill with the centers frozen to keep the centers pink.

Salt, pepper, olive oil as above.

And Costco meat.

ss1088 wrote:

Carry-a-Kimber wrote:

ss1088 wrote:
3: dont cook a cold steak bring to room tempature

The reason meat is brought to room temperature before cooking is to promote even cooking. Why on Earth would you want an evenly cooked steak?!?!

The reason to bring a steak to room temperature is so I don't have a cold center and an burnt crust. I think cooking cold steaks works better for thin cuts such as flank and skirt, but I have better luck cooking thick steaks by letting them come to "room temperature" first. That's not to say you cant have a good steak that is cooked cold, but I would use different cooking method to compensate.

Flank and skirt tend to get tough if cooked too long.

Rex B wrote:For a thin cut steak, I often put them on the grill with the centers frozen to keep the centers pink.

Salt, pepper, olive oil as above.

And Costco meat.

Never tried that.

Costco does have good meat. A couple of years ago I was talking to the owner of a "high end" meat market. He told me that sometimes, if he runs out of a certain cut of steak, he buys it from Sam's Club.