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I spent 6 weeks in Seattle believing you had to sear steak straight from the fridge, and I was smug about it
A line cook at a spot on Ballard Ave watched me pull a cold ribeye out and said "let that sit on the counter 30 minutes first, you're cooking a cold center," and I checked it with a thermometer twice and he was right both times, so what's the actual rule here, counter rest or straight from the fridge?
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piperwhite12d ago
Keeping it on the counter does basically nothing for the center of a thick steak, so I'd push back on that cook. A 30 minute rest only gets the middle up a few degrees, which isn't enough to matter in a hot pan. Straight from the fridge actually works fine if you just leave it in a bit longer and baste it, the cold center gives you more room before it overcooks.
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