Why You Should Avoid Grilling Steak Straight From The Fridge

The perfect steak is as subjective as it is elusive. From selecting the right cut of meat to curating your seasonings, there are endless sets of rules and, of course, strong, varied opinions on how to achieve the optimum flavor and texture to reach carnivorous nirvana.

If you hear the grill calling your name like a siren's song, there are a few hard and fast practices to guarantee optimum results. For example, the Food Network recommends a 1 to 1 ½ inch ribeye, strip, or tenderloin with marbling in the meat for best results. After all, choosing the wrong cut is one of the mistakes people make when grilling steak. Once the perfect slab speaks to you, season it early and with abandon, as according to Omaha Steaks, the simpler the seasoning the better. And be sure to preheat your grill plenty ahead of time for a prime sizzle.

Many elements of executing an excellent steak occur before the meat touches the grill, but there's one rule that chefs swear by to ensure even cooking throughout.

Be sure to carve out enough time to bring your steak to room temperature before it touches the grill, Steak School by Stanbroke explains. When cold meat hits the hot surface, the internal fibers will contract. When the meat increases to room temp, the fibers within will become tenderized, and you'll be able to cook the meat evenly throughout.

Setting the steak out to acclimate will also give you a chance to season with salt and other flavors before it touches the grill, which will lead to better results. It's a common myth about steak that's actually false that if you salt it ahead of time, you'll get the best results. But, if you salt your steak early, the juices will reabsorb into the meat, and you'll end up with a more concentrated flavor (per Serious Eats). Finally, salting early will ensure a crisp sear on the outside to complement the tender, juicy interior.