Comments on: Grill Steaks At Room Temperature, Then Wait http://www.grillmaestro.com/grill-steaks-at-room-temperature-then-wait.htm my journey from grill meekdom to mastery Tue, 02 Dec 2008 12:52:47 +0000 http://wordpress.org/?v=2.6.3 By: Mike http://www.grillmaestro.com/grill-steaks-at-room-temperature-then-wait.htm#comment-134 Mike Tue, 20 Jun 2006 22:36:11 +0000 http://www.grillmaestro.com/grill-steaks-at-room-temperature-then-wait.htm#comment-134 Actually, I marinate at room temp, killing two birds with one stone. It takes a large steak, like the 16oz USDA Prime ribeyes I'm cooking tonight, about three hours to come from refrigerator temp to "room temperature", which for a good steak, is more than enough marinating time. The idea is to subtly flavor the meat with the marinade, not beat it into submission. Another tip for newbies when cooking a truly great steak...if you think the fire is hot enough, you're wrong. Make it hotter. Flame is your friend when it comes to Prime beef. A perfectly-grilled "medium" steak will be nearly black on the outside, and a hot, juicy pink on the inside and a dark, almost crispy crust outside. Charring seals in the the juices and releases the flavors. Don't "brown" that steak, GRILL it! Actually, I marinate at room temp, killing two birds with one stone. It takes a large steak, like the 16oz USDA Prime ribeyes I’m cooking tonight, about three hours to come from refrigerator temp to “room temperature”, which for a good steak, is more than enough marinating time. The idea is to subtly flavor the meat with the marinade, not beat it into submission.

Another tip for newbies when cooking a truly great steak…if you think the fire is hot enough, you’re wrong. Make it hotter. Flame is your friend when it comes to Prime beef. A perfectly-grilled “medium” steak will be nearly black on the outside, and a hot, juicy pink on the inside and a dark, almost crispy crust outside. Charring seals in the the juices and releases the flavors. Don’t “brown” that steak, GRILL it!

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