How to Temper Steak


01 Jul How to Temper Steak

I knew I was missing a step. Despite  learning how to heat a pan to perfection and fire up the grill without burning off my eyebrows, I struggle with producing a medium-rare steak. Oh, technically, I know how to use the palm method to determine doneness, but my results are hit and miss. Turns out the reason behind my inconsistent results is, as always, impatience. I’m too disorganized busy to temper steak.

Confession time. I usually grab the steak from the fridge and slap it on the heat. I’ve even been known to thread ice-cold beef kebabs onto skewers thinking it wouldn’t matter because they’re small. Wrong. Especially since I don’t like well-done steak.

Fortunately, Joe at Rouxbe Online Cooking School has shown me of the error of my ways. And just in time for both Canada Day (or Dominion Day for Andrew) and the Fourth of July.

If I’m totally honest, I can see myself using the ziploc-bag-in-warm-water alternative rather than thinking ahead 2 hours, but at least I won’t be cooking frosty steaks anymore.

Not convinced? This video might make a tempered-steak convert out of you, too.

Am I the only one to rush to the grill or have you always tempered your steaks like a real cook? If so, how do you like your steak done and do you feel tempering is worth the time?

As part of the Rouxbe affiliate program, I have the power to give you a free, full-access, no-videos-barred pass to their site. This is even more special than before since many of the free videos are now for members only. No fair, you say? To balance things out, they’ve doubled the trial period to a generous two weeks.

All you have to do is go to Rouxbe Online Cooking School and redeem the 14-day Gift Membership. You can enjoy all Rouxbe has to offer for an entire fortnight — no strings attached.

And then? Your Gift Membership will silently morph into a Basic Membership, which means you can access the text recipes (which are fabulous) and video introductions, but not the Cooking School videos themselves. However, if you’d like to purchase a Premium Membership, it is very reasonably priced, starting at just $15 per month for full cooking school access.

Photo © thebittenword. Published under a Creative Commons License.

Related Post

No Comments
  • Robin Smart
    Posted at 10:52h, 02 July Reply

    Who knew?? I learned much on your post today, but since we don’t own a BBQ I’ll have to come and eat with you.

    • Charmian Christie
      Posted at 15:05h, 02 July Reply

      @Robin Smart, come on Sunday. I’m making souvlaki. You’re on for tzatziki and wine :-)

      And I believe you won’t be able to say you don’t have a BBQ for very much longer…

  • Doreen Pendgracs
    Posted at 12:26h, 02 July Reply

    Hi Charmian:
    I’d venture to say that virtually everything tastes better when let go to room temp before serving (other than things that must be chilled like ice-cream!)

    I always let most meats (beef, pork, lamb – not chicken), cheeses, fruits, spreads get to room temp before serving (or grilling.) The flavours are then much more pronounced. And it is indeed easier to control your grilling results when you start with room temp meats. Good luck!


    • Charmian Christie
      Posted at 15:07h, 02 July Reply

      @Doreen Pendgracs, thanks for the testimonial on this. I will endeavor to be more diligent in my tempering from now on.

      You’re right about the cheese and spread — although I love grapes ice cold.

  • Cheryl Arkison
    Posted at 12:34h, 12 July Reply

    Speaking of steak… When we had dinner at Inn on the Twenty in Jordan we had an incredible steak. It had such a distinct flavour. Very meaty, almost gamy, and definitely of grass. When we inquired about the source they said it was a herd of free range Angus from near Guelph. I immediately thought of you.
    .-= Cheryl Arkison´s last blog ..Aside =-.

    • Charmian Christie
      Posted at 21:13h, 13 July Reply

      Interesting! I will have to look into this.

      And I bet that was a wedding and a half. The Inn on the Twenty is very swank. I’m glad the dinner didn’t disappoint.

  • Shari, The Saucy Gourmet
    Posted at 11:39h, 07 February Reply

    I love Rouxbe and I love your post about tempering steaks. Do you mind if I put a link back to your post on my blog about the perfect steak?

    • Charmian Christie
      Posted at 19:24h, 11 February Reply

      Link away! Thanks for asking.ANd I’m glad you liked the post. Tempering steaks is something I’d have never done without Rouxbe.

      Thanks and enjoy your steak.

Post A Reply to Charmian Christie Cancel Reply

Subscribe to my newsletter.

It’s easy. It’s free. It’s informative.


Receive weekly tips, recipes and advanced notice of upcoming events.

Yes, please!