For the perfect steak, it’s important to let your meat come to room temperature for about 30 to 60 minutes before you start cooking it. The exact time depends on the thickness of your steak: thin steaks (1-2 cm) need 20-30 minutes, normal steaks (2-3 cm) about 30-45 minutes, and thick steaks (3+ cm) require 45-60 minutes of resting time. This ensures even cooking and prevents the outside from burning while the inside is still cold.
Why Is It Important to Bring Steak to Room Temperature?
Bringing your steak to temperature is one of the most important steps for a perfectly cooked piece of meat. When you place a cold steak directly from the refrigerator into the pan, a large temperature difference occurs between the core and the outside of the meat. This leads to uneven cooking where the outside can already be done or even burned while the heart of the steak is still raw.
The science behind this process is simple but important. Meat that is at room temperature warms up faster and more evenly during cooking. The proteins in the meat can then gradually denature, which ensures better texture and flavor retention. Cold steak needs more time to reach the desired core temperature, which means you risk exposing the outside to high temperatures for too long.
The temperature difference also affects the Maillard reaction, the process by which the outside of your steak gets a delicious brown crust. With meat at room temperature, this reaction proceeds optimally, resulting in beautiful caramelization and rich flavor. Moreover, moisture is better retained when the meat cooks evenly, which ensures a juicier and more tender steak.
How Long Should Different Types of Steak Rest at Room Temperature?
The resting time for your steak depends mainly on the thickness and weight of the meat. Thin steaks of 1-2 cm thick only need 20-30 minutes to come to temperature. For normal steaks of 2-3 cm thickness, count on 30-45 minutes, while thick steaks of more than 3 cm need about 45-60 minutes.
| Steak Thickness | Resting Time | Core Temperature for Start |
|---|---|---|
| 1-2 cm (thin) | 20-30 minutes | 64-68ยฐF |
| 2-3 cm (normal) | 30-45 minutes | 64-68ยฐF |
| 3+ cm (thick) | 45-60 minutes | 64-68ยฐF |
| Cรดte de boeuf (2+ lbs) | 60-90 minutes | 64-68ยฐF |
The starting temperature of your meat also plays a role. Meat that just came out of the refrigerator (about 39ยฐF) needs more time than meat that has been out of refrigeration for a while. The weight of the steak is also determining: a heavy cรดte de boeuf of more than two pounds can need 60 to 90 minutes to fully come to temperature.
Note that the ambient temperature also influences the resting time. In a warm kitchen, the process goes faster than in a cool space. It’s best to use a meat thermometer to check if your steak has reached the right temperature. A core temperature of 64-68ยฐF is ideal to start with.
What Are the Best Tips for Bringing Steak to Temperature?
For safely and effectively tempering your steak, there are some practical tips you should follow. Remove your steak from the packaging and pat it dry with paper towels. Place the meat on a clean plate or cutting board and cover it loosely with aluminum foil or a clean kitchen towel. This protects against dust and insects while air can still circulate.
Hygiene is important during this process. Make sure your work surface is clean and wash your hands after touching raw meat. Don’t place the steak in direct sunlight or next to heat sources like the stove, as this can lead to uneven warming or bacterial growth. The ideal place is on the counter, away from other ingredients.
Plan your preparation time well by taking the resting time into account. If you want to eat at 7:00 PM, take a thick steak out of the refrigerator at 5:30 PM. Use this time to prepare your other ingredients or set the table. A handy tip is to set a timer so you don’t forget when your steak is ready to be cooked.
- Always use a clean plate or cutting board
- Cover the meat loosely against contamination
- Keep the steak out of direct sunlight
- Check the temperature with a meat thermometer
- Season your steak with salt just before cooking
What Mistakes Should You Avoid When Tempering Steak?
A common mistake is leaving steak at room temperature too long. According to food safety guidelines, meat may stay outside refrigeration for a maximum of two hours. Longer can lead to bacterial growth, especially at warm ambient temperatures. Therefore, stick to the recommended resting times and don’t let thick steaks temper for longer than 90 minutes.
Another misconception is that steak must be completely at room temperature before you cook it. In reality, a core temperature of 64-68ยฐF is sufficient for good preparation. Some people also think that the meat must remain uncovered to “breathe,” but this is a myth. Light covering is actually better for hygiene.
Also avoid tempering frozen steak. Always thaw meat completely in the refrigerator first before bringing it to room temperature. Directly warming frozen meat can lead to uneven temperatures and increases the risk of bacterial growth. Also pay attention to the ambient temperature: in a hot summer kitchen, tempering goes faster and you must adjust the times.
How Do You Prepare the Perfect Steak Like at Meat & Co?
The perfect steak starts with proper tempering, but that’s just the beginning of the process. After bringing to temperature, pat the steak dry again and sprinkle it generously with coarse sea salt and freshly ground pepper. Heat your pan or grill until it’s blazing hot, add a small amount of oil, and place the steak in it. The meat should sizzle immediately upon contact.
We always use premium meat of the highest quality, which makes the difference in the final result. The cooking time depends on the thickness and your desired doneness, but a good guideline is 2-3 minutes per side for medium-rare with a 1-inch thick steak. Turn the steak only once for the best crust formation.
After cooking, it’s important to let the steak rest. Place the meat on a warm plate and cover it loosely with foil. Let it rest for 5-10 minutes so the juices can redistribute. This ensures a juicier steak where the moisture doesn’t run out as soon as you cut into it. For more information about different meat types and preparation techniques, you can consult our comprehensive guide about premium meat.
With these techniques and some practice, you can prepare steaks at home that are as good as those in a professional steakhouse. The most important thing is to have patience, invest in good meat, and respect the right temperatures throughout the entire process.
Frequently Asked Questions
Can I bring my steak to temperature faster by placing it in warm water?
No, this is not a good idea. Warm water can prematurely cook the outside of your steak and ruin the texture. Moreover, it increases the risk of bacterial growth and can draw moisture out of the meat. Stick to the natural warming time on the counter for the best results.
What do I do if I forgot to take my steak out of the refrigerator on time?
If you have little time, you can cut the steak into thin slices (carpaccio-style) or choose a different preparation method like sous-vide. For a whole steak, you can extend the cooking time slightly and start at a lower temperature, but the result will be less optimal than with properly tempered meat.
Should I use different resting times for different meat types like beef, pork, or lamb?
The resting times depend mainly on thickness, not so much on the meat type. A pork tenderloin of 3 cm thick needs about the same resting time as a beef steak of the same thickness. However, fattier cuts like ribeye warm up slightly faster than lean pieces like beef tenderloin due to the higher fat content.
How do I know for sure that my steak has the right temperature without a thermometer?
Without a thermometer, you can use the 'hand test': touch the steak with the back of your hand. It should feel like your cheek - not cold, but also not warm. Another method is to feel if the steak has become more flexible; cold meat is stiffer than meat at room temperature. For certainty, however, a thermometer remains the best option.
Is it safe to let marinated steak come out of the refrigerator too?
Yes, but be extra careful with the duration. Marinades often contain acid (like lemon juice or vinegar) that can inhibit bacterial growth, but sugars in marinades can actually promote bacterial growth. Stick to a maximum of 45-60 minutes for marinated meat and make sure the marinade is not too sweet.
Does it matter if I leave my steak vacuum packed before or after tempering?
Always remove your steak from the vacuum packaging before letting it temper. In the packaging, the meat cannot 'breathe' properly and the surface doesn't dry out, which is essential for a good crust. Pat the meat dry immediately after unpacking and then let it come to temperature on a clean plate.