By KATY CANADA
While what makes a perfect steak varies from person to person, there are some practices that all steak grilling experts agree on. One such practice is bringing the cold steak to room temperature before it hits the hot grill.
The main reason to do this is that it will ensure the meat cooks evenly throughout. When cold meat hits the hot surface, the internal fibers will contract, but with room-temperature meat, the fibers will become tenderized.
The time set aside for the steak to acclimate can also be used to salt and season the steak. If the steak is salted early, the juices will reabsorb into the meat to produce a richer flavor, and it will also ensure a crispy, seared crust to go with the juicy, tender inside.