Smart Tip: Don’t Grill a Cold SteakLooking to grill the perfect steak? Here’s a quick tip to help get you there: take your meat out of the refrigerator well before you cook it.Taking the chill off a cut of meat — also called tempering — allows it to cook more evenly on the grill, so that the inside is the proper doneness by the time the outside is nicely charred. The LA Times Test Kitchen recommends letting meat sit in a cool, protected spot indoors for about 20 minutes for thin cuts, longer for thicker cuts.
Anjali Prasertong
Jun 11, 2012