When it comes to cooking meat, the general guideline is to let it come to room temperature before cooking. This helps guarantee more even cooking, especially for thicker cuts. Here’s how long you should typically leave it out:
1. For Steaks, Chops, and Roasts:
- Time: 30–60 minutes
- Reason: This allows the meat to warm up slightly, ensuring it cooks more evenly. Cold meat placed on the pan or grill will cook unevenly. The outside may overcook while the inside stays underdone.
2. For Ground Meat (burgers, meatballs, etc.):
- Time: 20–30 minutes
- Reason: Ground meat is more perishable and thinner than whole cuts, so it requires less time to reach room temperature.
3. For Poultry (chicken, turkey, etc.):
- Time: 30 minutes
- Reason: Poultry should also come to room temperature. However, it can spoil more quickly than red meat. Therefore, you should be cautious and avoid leaving it out for too long.
Important Notes:
- Food Safety: It’s important not to leave meat out for too long. The USDA recommends not leaving meat at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), the safe time limit is reduced to 1 hour.
- Avoid Thawing Meat on the Counter: If your meat is frozen, thaw it in the fridge overnight. You can also use the microwave to speed up the process. Thawing meat on the counter can encourage bacterial growth, leading to food borne illness.
By letting meat rest for the appropriate time, you’ll achieve better flavor and texture while keeping safety in mind.
