How Long Should You Let Steak Sit Out Before Cooking?
The ideal time to let steak sit out before cooking, also known as tempering, is between 30 and 60 minutes for smaller cuts and up to 2 hours for thicker cuts. This allows the steak to warm up slightly, promoting more even cooking.
Understanding Tempering: A Steak Lover’s Secret Weapon
Tempering steak, or allowing it to come to room temperature before cooking, is a crucial step often overlooked by home cooks. While the term “room temperature” might conjure images of leaving a steak out all day, the reality is far more nuanced and safety-conscious. It’s not about fully warming the steak, but rather gently raising its internal temperature enough to significantly improve the cooking process.
The Benefits of Tempering Steak
Why bother with tempering? The advantages are numerous, leading to a far superior final product:
- More Even Cooking: A steak that is consistently cold throughout will cook unevenly. The exterior will be overcooked by the time the center reaches the desired doneness. Tempering minimizes this temperature gradient.
- Reduced Cooking Time: Because the steak starts at a higher temperature, it will cook faster, reducing the likelihood of overcooking the outer layers.
- Enhanced Browning (Maillard Reaction): A drier surface and a slightly warmer temperature allows for a better sear. The Maillard reaction, the chemical process that creates that delicious, crusty browning, thrives in these conditions.
- Tenderer Texture: The more even cooking leads to less moisture loss and a more uniformly tender texture throughout the steak.
The Tempering Process: Step-by-Step
Follow these steps to properly temper your steak:
- Remove from Refrigeration: Take the steak out of the refrigerator well in advance of cooking.
- Leave in Original Packaging (Optional): You can either leave it in its original packaging (assuming it’s properly sealed and not leaking) or place it on a plate or wire rack covered loosely with plastic wrap.
- Monitor the Time: Adhere to the recommended timeframes (30-60 minutes for smaller cuts, up to 2 hours for thicker cuts). Do not exceed 2 hours due to food safety concerns.
- Pat Dry Before Cooking: Before searing or grilling, pat the steak dry with paper towels. This helps achieve a better crust.
Factors Influencing Tempering Time
The ideal tempering time isn’t a one-size-fits-all answer. Several factors play a role:
- Thickness of the Steak: Thicker steaks require longer tempering times to achieve a noticeable difference in internal temperature.
- Cut of the Steak: Certain cuts, like tenderloin, benefit more from tempering than others due to their lower fat content.
- Starting Temperature: If your refrigerator runs particularly cold, you might need to add a few extra minutes to the tempering time.
- Ambient Temperature: In a warmer kitchen, the steak will warm up faster, so be mindful of the time.
Common Mistakes to Avoid
Tempering steak is simple, but it’s easy to make errors that compromise both safety and quality.
- Exceeding the Two-Hour Limit: This is the most critical mistake. Leaving steak out for too long increases the risk of bacterial growth and foodborne illness.
- Tempering in a Warm Environment: Avoid tempering steak in direct sunlight or near a heat source. A cool, dry place is ideal.
- Skipping Patting Dry: Failure to pat the steak dry before cooking will hinder browning and prevent a good sear.
- Neglecting to Season: While not directly related to tempering, forgetting to season the steak before cooking is a common oversight.
The Danger Zone: Food Safety Considerations
The “danger zone” for bacterial growth is between 40°F and 140°F (4°C and 60°C). While tempering steak brings it closer to this range, the short duration and proper handling minimize the risk. Always use a reliable thermometer to ensure the steak reaches a safe internal temperature during cooking.
Quick Reference Guide
| Steak Thickness | Recommended Tempering Time |
|---|---|
| Less than 1 inch | 30-45 minutes |
| 1 to 1.5 inches | 45-60 minutes |
| Greater than 1.5 inches | Up to 2 hours |
Frequently Asked Questions (FAQs)
Is it really necessary to temper steak?
Yes, while not absolutely mandatory, tempering significantly improves the final result, leading to more even cooking, better browning, and a more tender steak.
Can I temper frozen steak?
No, you should never temper frozen steak at room temperature. Frozen steak must be thawed completely in the refrigerator before tempering (after thawing, follow the standard tempering guidelines).
What if I forget to take the steak out early enough?
If you’re short on time, even 30 minutes of tempering is better than nothing. Just adjust your cooking time accordingly and consider using a higher heat to compensate for the colder internal temperature.
How do I know if the steak is properly tempered?
The steak should feel noticeably less cold to the touch than when it was first removed from the refrigerator. It will still be cool, but not icy cold.
Does tempering work for all types of meat?
Yes, the principles of tempering apply to other meats like chicken, pork, and lamb, although the recommended times may vary.
Does seasoning the steak before or after tempering matter?
Seasoning before tempering is generally preferred as it allows the salt to penetrate the meat more deeply, enhancing flavor.
Can I use a sous vide machine to quickly temper steak?
Yes, sous vide is an excellent method for quickly and evenly bringing steak to a precise internal temperature. You can then sear the steak to develop a crust.
Is it safe to leave steak out for longer than two hours if my kitchen is cold?
No, regardless of the ambient temperature, it’s crucial to adhere to the two-hour limit to minimize the risk of bacterial growth.
What if I accidentally leave the steak out for more than two hours?
Discard the steak. It is not worth the risk of foodborne illness.
Does tempering affect the final internal temperature of the cooked steak?
No, tempering primarily affects the evenness of cooking, not the final internal temperature. Always use a meat thermometer to ensure the steak reaches your desired doneness.
Is it better to temper steak covered or uncovered?
Covering the steak loosely with plastic wrap or its original packaging can help prevent it from drying out.
Does the type of pan I use affect the need for tempering?
While the type of pan can affect searing, tempering is beneficial regardless of the pan used. It promotes more even cooking, which is always desirable.