Originally Posted by j
Considering my fridge is set at about 35 degrees, I think the difference in a thick steak would be significant if I just pulled it out and slapped it on the grill.
I have done it both ways and can't tell any noticeable difference in cooking time, taste, etc. This is the way steakhouses do it, for convenience, safety of the meat, and so on. If you notice a difference, cool, no big deal either way.
To be honest I have never had a restaurant steak, even at up to $50-60 a pop that could compare with the best results I've gotten on my home grill. Maybe I've never been to a really good steakhouse, but I've been to quite a few of the ones that claim to be.
The best steakhouses have ovens/grills that can get much hotter than most home grills, and that is key in cooking a thick steak. Not saying at all that it can't be done at home, and not disputing your experiences, but I've never made a steak at home that was as good as ones I've had from Del Frisco's, Peter Luger, Bobby Flay Steak, and so on. I've gotten close with a great cut of meat and cooking it just right with the right amount of heat.
Also, leaving any steak on 3 minutes and not flipping it would murder it IMO. I don't care if the grill lines look nice personally, but if I really did I would rotate it after maybe 1 minute, then flip after another minute. For most steaks more than 3-4 minutes total on the first side is way too much IMO unless they are ultra thick or your grill is set low.
You must like your steak rare.