Many recipes recommend taking the steak out of the refrigerator 20 to 30 minutes before cooking. However, a 3–4 cm thick steak only increases its core temperature by about 1–3 °C in 20–30 minutes at room temperature. This is too little to noticeably change the cooking result. Meat consists of approximately 70–75% water and has relatively low thermal conductivity. Heat therefore penetrates the interior only slowly. Studies on the thermal diffusion of meat show that temperature differences in the core remain minimal with short standing times. The surface heats up faster – the core remains at nearly refrigerator temperature.
Hygienic Aspect: The so-called Danger Zone
Furthermore, leaving meat out longer at room temperature provides ideal conditions for bacteria. Between 7 °C and 60 °C, meat is in the "danger zone," where germs like Salmonella or E. coli can multiply significantly faster. While 20–30 minutes are usually not enough for massive germ growth, from a hygienic perspective, tempering offers no advantage. Therefore, many experts today advise preparing the steak directly from the refrigerator.
Historical Reasons for the Recommendation
The myth persists primarily for historical reasons. In the past, kitchens were often much cooler, cuts of meat generally thicker, and cold chains less consistent, which meant temperature differences could indeed play a greater role. Today, however, steaks are usually stored at a constant 4–7 °C in the refrigerator and then seared very hot for a relatively short time. In addition, modern preparation methods such as reverse searing or sous-vide ensure that the initial temperature of the meat is hardly decisive for the final cooking result.
