Should You Bring Meat to Room Temperature Before Cooking? Here’s What Chefs Really Think

There’s a common kitchen tip that gets tossed around a lot—letting your meat come to room temperature before cooking. Some people swear by it, but others seem to think it’s overrated. So, what’s the deal? Should you be taking your steak out of the fridge an hour before cooking, or is it really not that big of a deal?

First off, let’s talk about why this tip even exists. The idea behind bringing meat to room temperature is that it helps the meat cook more evenly. When you cook something straight out of the fridge, the outside cooks faster than the inside, which can leave you with a perfectly done exterior and an undercooked center. The thinking is that by warming up the meat a bit before cooking, you’re giving it a head start, and you’ll get a more even cook. Sounds good, right?

But here’s the thing: does it really make a noticeable difference? Most of the time, not really. A lot of chefs and home cooks are in agreement that unless you’re grilling or cooking something like a thick steak or roast, letting meat sit at room temp for 30 minutes doesn’t have a major impact on the final result. The outside might get a little less shock from the heat, but that difference is pretty minimal, especially if you’re using the right cooking techniques.

What Chefs Really Think

As chef and restaurateur Tom Colicchio once said, “It’s less about the temperature of the meat and more about the technique you’re using to cook it.” Whether you’re pan-searing a steak or roasting a chicken, it’s more important to control your heat levels and cook the meat properly. You don’t have to wait around for an hour just to get your meat to “room temp”—you can still achieve a juicy, evenly cooked result by focusing on the method. Plus, in a lot of cases, letting meat sit out for too long could be risky, especially if you’re in a warm kitchen.

Another pro, celebrity chef Jamie Oliver, agrees: “It’s not about what temperature your meat starts at—it’s about how you treat it while it’s cooking.” This is a reminder that the key to a great meal isn’t just in the prep time—it’s how you manage your heat and cooking time to get that perfect texture. Whether it’s a juicy roast or a steak on the grill, it’s all about understanding your cut of meat and cooking it in a way that brings out its best qualities.

And let’s not forget that you’ve got other tools to ensure a perfect cook. An instant-read thermometer is a great way to make sure you’re hitting your target internal temperature, whether you’re making a roast or grilling up some burgers. You don’t need to guess; just stick the probe in, and you’ll know exactly when it’s done. As chef José Andrés wisely puts it, “Cooking is all about knowing your ingredients—and having the right tools.” An instant-read thermometer is one of those tools that can help you nail the temperature, no matter what your meat’s starting point is.

Another Thing to Consider

Another thing to consider is how long you actually have to leave the meat out. If you’re in a rush, you don’t need to follow the “let it rest for an hour” advice. Ten to fifteen minutes might be enough to take the chill off without it turning into a food safety issue. Plus, a lot of cuts (especially tougher ones) actually benefit from longer, slower cooking methods, which focus more on temperature control than on whether the meat was at room temp when you started.

At the end of the day, it’s really about finding what works for you and your schedule. If you’re cooking a quick weeknight dinner, don’t worry about bringing your meat to room temperature. If you’ve got the time and want to follow the “rule” just for peace of mind, go for it. But just know that the difference is pretty small in most cases. As one chef put it, “A well-cooked steak is about timing, not temperature.” Focus on technique, and you’ll get a great result regardless of whether that meat sat out on the counter.

So, skip the stress if you’re in a hurry, and focus on the cooking. Whether you let your meat come to room temp or not, a few key techniques are what will make the biggest difference in your meal.