One common belief in the world of steaks, especially when it comes to premium Wagyu beef, is that you should take your steak out of the fridge and let it come to room temperature for 20-30 minutes before cooking. The rationale behind this myth is that a warmer piece of meat will cook more evenly and sear or brown more effectively.
The Reality
First, let's talk about the internal temperature. While it's true that slowly bringing a steak up to its final serving temperature can promote more even cooking, the reality is that letting it rest at room temperature accomplishes almost nothing. Assuming your fridge is at a chilly 4°C (39.2°F), after 20 minutes—the time recommended by many chefs and cookbooks—the center of the steak will have only risen to 4.3°C (39.8°F). After 2 hours, the steak will be at 9.7°C (49.6°F) in the center, still colder than the cold water that comes out of your tap!
Second, let's address the issue of searing. Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a significant amount of energy to evaporate moisture. To put it in perspective, it takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water from ice-cold to boiling hot. So, while a "room temperature" steak might have a slightly higher surface temperature, in the grand scheme of things, the difference is negligible compared to the energy required to evaporate the surface moisture on the steak.
Lastly, from a health and safety perspective, there's a good reason why fridges are kept below 4°C: pathogens do not thrive in that environment. Leaving meat on your counter at room temperature only creates a cozy environment for pathogens to multiply.
Chef's Tip
Instead of letting your steaks rest at room temperature, consider this alternative method for achieving efficient browning: Dry them very thoroughly on paper towels before searing. Even better, you can salt them and let them rest uncovered on a rack in the fridge for a night or two, allowing their surface moisture to evaporate. This way, you'll achieve much more efficient browning, especially when working with premium Wagyu steaks.
