The Science Behind Why a Cold Steak Cooks Unevenly — And How Long You Actually Need to Temper It

Chris Young (co-author of Modernist Cuisine) puts the chef's rule of tempering meat to a rigorous, data-driven test using a predictive thermometer. He reveals why 5 minutes makes almost no difference, when tempering is completely unnecessary (sous vide, reverse sear), and shares a quick lukewarm water trick to speed up the process. Essential viewing for anyone who wants consistently even doneness in their steaks.