Sounds good.
I have seen “perfect steak” recipes that call for the beef to be chilled for an hour in a freezer, just prior to hitting the grill.
I confess I’ve never had the nerve to try this, tho.
I have, it did not work on a charcoal grill; strangely it did work in a frying pan with oil.
My secret to a perfect steak? : CHARCOAL FIRE
I heard of it too, but haven’t done it either. Maybe for thinner steaks/cuts of beef it would allow a longer time on the heat for a crust/char to form on the outside. I can’t see it being that useful for really thick cuts like London broil or something. But who knows?
Freegards
I do the freezer for blackened ribeye. Put a plate in freezer, Bring steak to room temp, butter and blackening seasoning then put it on the freezer plate to let the outside chill... Then quick blacken in hot skillet, remove to a 250 oven to bring to your favorite steak temp
I’ve found that letting the steak settle to room temp works especially well for a medium rare steak. A little olive oil brush for a good fast outer sear and warm pink center. No salt till after it cooks and rests. If the steak is cold it’s hard to get the center warm without burning the surface. Also seems to turn out more tender.
That’s crap. Pull out of fridge, liberally salt and pepper, let it come up to ambient temp. Then put on grill.
This method is used to get a crispy char on the outside and keeping the steak from getting to overcooked. Need to coat the steak in salt prior to putting on grill. Works great.