I’ve heard that you’re supposed to bring steak to room temperature before grilling, and on the grill, you’re supposed to only flip it once. But I’ve also heard that both of those are myths. So, what is actually true?—Gordon Ferguson, via email
Both are sort of true and sort of false.
“The one flip versus two flips has to do with food chemistry,” says Keith Warriner, a professor in the Department of Food Science at the University of Guelph. Meat science time! (Yum.) “When you cook meat, there’s a reaction between amino acids and carbohydrates. It’s referred to as the Maillard reaction. This imparts flavour and aroma along with a crusty surface texture that some people like,” says Warriner. “These reactions only occur at high temperatures over time, which is why people suggest that one flip is preferred—it gives sufficient time for the Maillard reaction to occur. However, from a food safety perspective, multiple flips are better, because it allows the heat to more reliably travel down to the centre of the meat—the cold spot,” he says. But you’re asking about steak, and “food safety is not an issue with intact steaks. The internal part of the meat is essentially sterile.” (But it could be important for steaks tenderized using a needle tenderizer; pathogens can be inside, he points out.)
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Next Q! Every chef we’ve ever spoken to has said they like to bring steak to room temperature before grilling. But chefs are chefs, and food safety folks have a different perspective.
Scientists at the AAFC Lacombe Research and Development Centre in Alberta evaluated the effect of “tempering” steaks for periods of up to two hours to determine its effect on surface and internal temperatures. “The results showed that by the time the steak is warm in the centre, the surface has been at room temperature long enough to present a food safety risk,” says Michele McAdoo, the executive director of consumer marketing with Canada Beef.
That tracks, says Warriner. “Leaving meat at room temperature can cause the growth of Staphylococcus aureus, which produces a heat-resistant toxin.” And that toxin can go on to cause foodborne illness. Unlike the toxin produced by botulism, the aureus toxin can survive cooking.
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Okay, so leaving raw meat outside the fridge for two hours isn’t a great idea. But would taking a steak out of the fridge for a brief amount of time before slapping it on the grill make for a better finished product? We couldn’t find any scientific research to back this up. “Meat is a poor thermal conductor,” says Warriner. “Even leaving a steak for 30 minutes would only make the internal temp increase by a few degrees.” Which, for him, isn’t worth the risk of food poisoning, however small. “When it comes to starting off cold or at room temperature, I would favour cold,” he says. Or maybe he’d favour not eating steak at all. “I’m just surprised that people can afford it these days.” No kidding. We’re surprised that people can afford store-brand hot dogs these days.
Got a question for Cottage Q&A? Send it to answers@cottagelife.com.
This article was originally published in the Summer 2026 issue of Cottage Life.
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