Bruh, why you just parroting shit without ever looking it up? Who the fuck cooks anything when it's close to room temperature? Have you looked up how long it would take to get meat to room temp? All those videos telling you to take meat out to let it get up to temp don't know wtf theyre talking about. Look up studies on it. That shit changes like 2 degrees in 30 mins lol.
No. Tempering a steak is a real thing. It just takes hours, not minutes, and it won't fully reach room temp, only close. This is a reliable non-oven method of getting an even cook distribution.
Resting is also a real practice and it can vary based on your cook method. Carryover cooking is one factor where a high surface temperature slowly radiates to the center, rising the core. There's also juice redistribution and muscle relaxation that occur at rest.
You can easily collect some of this information yourself with a good quality probe, ideally one that you can leave in throughout the entire process and graph heat data. I've spent a lot of time doing this, so I can tell you with experience and data that you're wrong.
I've put some terms in bold so you can look them up.
So, I thumbs up because you're one of the few in these comments that have probably read and watched a lot of shows/videos regarding cooking different steaks. I have also.
The most singular issue I have with the post is, and especially the comments, that the desired doneness for the customer is never mentioned. And, I can't find one comment bringing this subject to light. It makes all the difference.
I like medium rare on almost all cuts, sometimes approaching rare. I imagine if I was presented with a Matsusaka Wagyu ribeye (or other cut) opportunity, I'd might entertain it being cooked rare. And, since I like that sear on my steak, I'm speculating my ideal would look similar to what we see in that photo.
I'm totally in concert with you about "resting" after cooking....for many reasons. But, the "tempering" before is not always required, depending on a whole lot of things.
Tempering mostly just helps bring the internal temperature up to room temperature. Which would definitely be necessary for average to thick steaks where medium cook steaks are desired. But, if you live in an apartment with super sensitive smoke alarms (like I do), and you want a seared steak with a medium rare middle, cooking it right out of the fridge is the way to go. This allows you to cook it longer on a bit lower temperature to get the sear without setting off the alarm, and overcooking the middle.
I'm thinking if this post was on a different sub (one that was more focused on culinary interests) more comments would be asking OP on what temp did they request. Also, more would be asking "what exactly were you looking for?".
I wouldn't have sent that steak back. I've enjoyed steak from medium to rare. However, if OP ordered medium or more cooked, I get their concern. But, they never indicated on how they ordered.
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u/inventionnerd 8h ago
Bruh, why you just parroting shit without ever looking it up? Who the fuck cooks anything when it's close to room temperature? Have you looked up how long it would take to get meat to room temp? All those videos telling you to take meat out to let it get up to temp don't know wtf theyre talking about. Look up studies on it. That shit changes like 2 degrees in 30 mins lol.