I dread the summer. I truly do. Not that I don’t like the weather—who doesn’t? Who doesn’t like decks with breeze in the evening? Its not the hordes of school kids roaming the streets with abandon. And it’s not the food—more sweet corn, ripe tomatoes, and all of my meals cooked on the grill, please!
No. It seems like around the same time every year, a lot of articles with the title “X tips for perfect steak!” flood the internet. These articles are full of false information, myths, stories, and old information that has been disproven in some cases for decades.
The more I read these articles, the more I want to scream at people, “Wait! Stop! This is all wrong! I know that if you follow these tips, your steak will probably still turn out fine, and maybe these myths have been around for so long because people are happy with “good enough” and don’t need “perfect” or “better.” If it ain’t broke, don’t fix it, right? But seriously, how can someone sit there and let false information spread?
A relevant XKCD comic comes to mind (doesnt a relevant XKCD comic always come to mind?).
I’m not usually a negative person, and when I see false information on the internet, I usually try to drown it out by spreading truth and beauty. For example, I’ve written a lot of articles about how to grill steaks (backed up by real science and research, no less!) in the name of truth and pageviews; if you want to read them, you can find links to them at the end of this article.
But today, Im fighting back for once. We’re going to bust seven of the most persistent steak grilling myths, and we hope that you can come out of this better, or at least a little less annoyed.
For the record, pretty much all of these tips apply to pan-seared steaks and roasts as well.
Beef tenderloin is considered one of the most tender cuts of beef. It’s very popular for special occasions since it’s so tender, juicy and flavorful when cooked properly However, there is some confusion around how long beef tenderloin can sit out at room temperature before cooking
Is it safe to leave it out for a long time? How long is too long to leave this cut of meat out of the fridge? This article will answer these questions and give you tips on how to handle beef tenderloin safely.
Overview of Beef Tenderloin
Beef tenderloin also known as filet mignon, is a cut of meat from the short loin of a steer or heifer. It’s an oblong shape of meat that runs along the backbone with very little fat or connective tissue. This makes it one of the most tender cuts of beef you can buy.
Since it doesn’t have much fat marbled through it, beef tenderloin can dry out easily during cooking It also lacks a lot of beefy flavor compared to fattier cuts like ribeye But what it lacks in bold beef flavor, it makes up for in tenderness.
Whole tenderloins cost about $12 to $15 a pound because they are a high-end cut of meat. You’ll often see it sold in restaurants and steakhouses as filet mignon.
Food Safety Concerns with Leaving Meat at Room Temperature
Proper food handling is very important for food safety when working with any kind of raw meat. Bacteria grows most rapidly in the “danger zone” between 40°F and 140°F. Bad bacteria like E will grow on raw beef tenderloin that is left out at room temperature for too long. coli and salmonella to multiply quickly.
According to the USDA, raw beef should not sit out at room temperature for longer than 2 hours before cooking. After that point, bacteria can multiply to dangerous levels that could lead to foodborne illness when consumed.
Some people think letting meat come to room temperature before cooking helps it cook more evenly. However, letting tenderloin sit out for extended periods of time is not worth the food safety risks.
How Long Can Raw Tenderloin Safely Sit Out?
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The general recommendation is to not let raw beef tenderloin sit out for more than 2 hours before cooking.
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It’s best to keep tenderloin chilled in the refrigerator until you are ready to cook it.
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Don’t leave it sitting on the counter all day while prepping other ingredients.
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If marinating, do so in the fridge.
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Only take tenderloin out of fridge immediately before cooking.
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If waiting for the grill or oven to preheat, leave the meat in the fridge until it’s fully preheated and ready to cook.
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Once on the hot grill or in the hot oven, tenderloin will cook fast enough to prevent bacterial growth.
Leaving raw tenderloin out too long not only poses safety risks, but it can also negatively affect taste and texture. oxymyoglobin, which gives beef its red color, will start to oxidize and turn brown if left out too long.
What if Tenderloin Has Been Left Out Overnight?
We’ve all been there – you prep ingredients for dinner, then get distracted and leave the raw meat out on the counter overnight. Is it still safe to cook and eat?
If raw tenderloin has been left out at room temperature overnight (or over 2 hours), it is not recommended to cook and consume it. The bacteria levels could be high enough to cause food poisoning.
You will have to throw it away unfortunately. Don’t risk getting sick – toss it out!
Some people think you can cook meat that’s been left out a long time and make it safe. However, some bacteria produce toxins that can’t be destroyed through cooking. Not worth the gamble.
Thawing Tenderloin Safely
If you buy frozen tenderloin, make sure to thaw it safely in the refrigerator, not on the counter. Place frozen meat on a plate or pan to catch any drips as it thaws over 24-48 hours.
You can also submerge a vacuum-sealed package of frozen tenderloin in cold water, changing the water every 30 minutes until thawed. Once thawed, cook as soon as possible within the 2 hour window.
Thawing on the counter leaves the exterior exposed to bacteria while the middle is still frozen. Refrigerator thawing keeps the meat consistently chilled.
Handling and Cooking Cooked Tenderloin
Once cooked to the proper internal temperature (145°F for medium rare), beef tenderloin is perfectly safe to eat. The high heat of cooking destroys any harmful bacteria that may have been present on raw meat.
However, you still need to handle the cooked tenderloin properly to prevent new bacteria growth:
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Don’t leave cooked tenderloin out at room temp for over 2 hours. After 2 hours, leftovers should be refrigerated.
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Slice into portions and refrigerate in shallow containers for quick cooling.
-Cooked tenderloin can be safely refrigerated for 3-4 days.
-Freeze portions in airtight bags or containers up to 2-3 months.
Reheating leftover tenderloin to 165°F will kill any new bacteria that may have grown during storage. Just don’t reheat more than once.
Storing Uncooked Tenderloin Properly
To safely store raw tenderloin:
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Immediately refrigerate raw tenderloin in original packaging if not using soon.
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Or rewrap tightly in plastic wrap or foil to prevent freezer burn if freezing.
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Use ground beef within 1-2 days, tenderloin within 3-5 days.
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Place tenderloin on a tray or plate to catch any leaks and prevent cross-contamination.
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Never store raw tenderloin above cooked items in the fridge to avoid bacterial transfer.
Proper, quick refrigeration helps slow bacteria growth and keeps tenderloin as fresh as possible.
General Food Safety Tips for Beef Tenderloin
Here are some other important food safety tips when working with raw or cooked beef tenderloin:
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Wash hands, utensils, and surfaces thoroughly before and after contact.
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Use a meat thermometer to ensure doneness – cook tenderloin to at least 145°F.
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Never reuse marinades or sauces that touched raw meat without boiling first.
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Defrost frozen cuts in the fridge, never at room temperature.
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Cook tenderloin within 2 days of purchasing for best quality and safety.
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Refrigerate cooked leftovers in shallow containers for quick cooling.
Following proper guidelines for handling, cooking, and storing tenderloin will keep this prized cut of beef safe to eat and tasting its very best. Trust your thermometer and timer, not just eyeballing!
Common Questions about Leaving Tenderloin Out
Here are answers to some frequently asked questions about leaving beef tenderloin out at room temperature:
How long can cooked beef tenderloin sit out at room temperature?
Cooked tenderloin should not sit out for more than 2 hours before refrigerating. After 2 hours, harmful bacteria can start multiplying.
Can I leave tenderloin out to marinate, or does it need to be refrigerated?
Always marinate tenderloin in the refrigerator, not on the counter.
Should I let tenderloin come to room temp before cooking for more even cooking?
No, bringing tenderloin to room temperature is unnecessary and risky from a food safety standpoint.
Can I leave thawed tenderloin in the fridge for 5-7 days if I don’t cook it right away?
No, thawed raw tenderloin should only be refrigerated 1-2 days max before cooking.
If I seared tenderloin, can it sit out longer since the outside is cooked?
No, searing does not kill bacteria deep within the meat. Follow the same 2 hour room temperature rule after searing.
Key Takeaways
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Raw beef tenderloin should never sit out at room temperature for more than 2 hours before cooking due to bacterial growth risks.
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Leaving tenderloin out overnight is very unsafe – discard meat if left out over 2 hours before cooking.
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Always thaw, marinate, and store tenderloin properly in the refrigerator, not on the counter.
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Cooked tenderloin can sit out up to 2 hours, but should be refrigerated as soon as possible and used within 3-4 days.
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Follow proper cooking temperatures and food handling guidelines when working with raw beef.
Being mindful of guidelines for properly handling tenderloin will ensure you can safely enjoy this luxurious cut of beef at its finest – without worries about foodborne illness. Trust your thermometer and timer, refrigerate promptly, and enjoy the tender, mouthwatering bliss of perfect beef tenderloin.
Myth #5: “Don’t season your steak until after it’s cooked!”
The Theory: Salting your meat early can dry it out and make it tough.
The truth is that a dry surface is good for steak. The fat has to be gone for the steak to brown properly, so the drier your steak is before you cook it, the better it will brown in the pan. Salting early can also help your meat maintain a bit more internal moisture in the long run.
I’ve said in the past that it’s best to season your meat either right before you cook it or at least 45 minutes ahead of time. This gives the salt time to draw out the salty liquid and keep the steak from drying out. Since then, I’ve changed my mind a little about why you should wait, but not about whether you should wait 45 minutes.
I now understand that dryness is not a problem—you want the outside of your steak to get dry so it browns right. The issue is the seasoning itself. You have to wipe off the brine with a paper towel if you want to cook the steak while it still has beads on the top. This will remove most of the salt. Wait for the brine to be reabsorbed and, if possible, for the salt to work its way even deeper into the meat. This will make the steak more flavorful and well-seasoned.
Salting your steak after it cooks is not a great idea. After cooking, the meat below becomes less salty below the layer of salt that tastes very salty. It’s better to salt the steak well before cooking and then serve it with a chunky sea salt like Maldon or Fleur de Sel at the table. This kind of salt can give the meat texture without dissolving on contact like table or kosher salt does.
You can salt your steak right before cooking, but for the best results, salt it at least 45 minutes ahead of time, and if possible, a couple of days ahead of time. Let the steak rest on a rack in the fridge for at least two days so that the salt can soak into the meat. Serve the steak with crunchy sea salt at the table.
Myth #1: “You should let a thick steak rest at room temperature before you cook it.”
The Theory: You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Leaving the steak out on the counter for 20 to 30 minutes will bring it to room temperature, which is 20 to 25°F (11 to 14°C) warmer than the temperature you want to serve it at. Also, the meat that is warmer will brown better because the pan doesn’t have to work as hard to remove the chill from the top.
The Reality: Lets break this down one issue at a time. First, the internal temperature. Of course, slowly bringing a steak up to the temperature it will be served at will help it cook more evenly, but letting it rest at room temperature doesn’t really do anything.
One 15-ounce New York strip steak was taken out of the fridge, cut in half, and put back in the fridge. The other half was put on a ceramic plate on the counter to test this. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.
Many chefs and books say to let a steak rest at room temperature for 20 minutes at first. After that time, the steak’s center had risen to a huge 39 8°F (4. 3°C). Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49. 6°F (9. 8°C) in the center. It’s still colder than the water that comes out of my tap in the summer, and it’s only slightly warmer than the steak in the fridge than the temperature that the steak should be for medium-rare (54%C/54°F).
Putting it on a highly conductive metal, like aluminum, will speed up the warming process, but it will still take at least an hour to reach room temperature. That hour would be better spent doing something else, like warming your steak sous vide style in a beer cooler.
*protip: thaw frozen meat in an aluminum skillet to cut your thaw time in half!
When I reached the end of what was possible after two hours, I decided to cook the two steaks next to each other, which is not what any book or chef suggests. For this test, I put them right on top of hot coals until they were seared, then moved them to the cool side to finish. I was aiming for 130°F, and they both reached their final temperature at almost the same time. They also cooked about the same amount of evenly, and they both seared at the same speed.
This is how I normally do it: start them cool and finish them hot, like in this recipe for grilled ribeye steaks. But that way would have thrown off the results of this test.
The cooking rate makes sense—the rested steak at room temperature was only slightly warmer on the inside than the steak that had been kept in the fridge. But what about the searing? The rested steak’s outside must be hot enough to make a difference, right?
“To put it in perspective. It takes five times as much energy to turn one gram of water into steam as it does to heat that same gram of water from ice cold to boiling hot. “.
It’s not possible for the steak to brown until most of the water has evaporated from the top layers of meat, and it takes a lot of energy to evaporate water. To put it in perspective. It takes five times as much energy to turn one gram of water into steam as it does to heat that same gram of water from ice cold to boiling hot. So most of the energy that goes into searing a steak is used to remove water from the top layers of the meat. When compared to that amount of energy, a difference of 20, 30, or even 40 degrees in the meat’s surface temperature is nothing.
The Takeaway: Dont bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Better yet, salt them and put them on a rack in the fridge without covering them for one or two nights so that the water on the outside can drain off. Youll get much more efficient browning that way.