If possum tasted like that, they'd probably be extinct by now.

That’s how we do prime rib,straight from fridge to oven.
Comes out perfect every time.

Leaving steaks out to "come to room temperature" doesn't make any sense at all.

1. Leaving a steak out for any amount of time warms it from the outside in.  Especially those that say leave them out for 30 minutes or whatever.  The inside is still cold and the outside is even warmer.....duh. Exactly opposite of the supposed benefit.

2. Most of the energy in cooking a steak is used to convert water into steam, not warming the steak.



https://weiwang12.medium.com/the-science-of-cooking-steaks-cc140f825152

To actually get a steak anywhere near room temp you need a medium sized (12-16oz) steak and 2+ hours - and it will still be in the mid-50’s.  Not really room temp.  A large 24-32+ oz steak would need much much longer (several hours).  A 2.5-3LB tomahawk or actual roast? Fughettaboutit.  Resting a steak for just 15/30/60 minutes is simply a waste of time and any steak of reasonable thickness is still very much “cold”.  Not only that… but the cold steaks accumulate condensation from the warm room making the surface wet.  Go set a cold dry steak on the counter and it will be glistening in minutes.  Lose-lose.

“So I’ll just rest it for several hours”…

Keep in mind 40-140F is the danger zone where bacteria reproduce much more rapidly and can form poisonous compounds… the bacteria can be killed but the compounds can’t be “cooked out” and those are what can mess you up.  You can’t just cook the bad out of bad meat.  Over about 2hrs in the danger zone is considered “unsafe” in the culinary world but this period is really a sliding scale of risk acceptance that other factors can grow or shrink. Thawing meat on the counter, while not best practice, is one thing as it remains frozen for a considerable period of time… but I would not eat a steak OP let “warm up” on the counter for 6+ hours.

And it makes no difference in the end… so why even risk the resting?  Dry brine in the fridge overnight or 8+ hours ahead to let the salt pull out moisture and then reabsorb to let your fridge give it a dry surface (moisture is the enemy of searing), pull it out of the fridge and cook it.



More in-depth reading:
https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it

Not necessarily.  

A) Certain bacteria can get you and sure cooking to 165f+ will kill those kinds of threats… but who eats 165F steak?  Cook  strips and filets rare to medium-rare and ribeyes to medium-rare to medium.  You ain’t killing much of anything cooking a steak <140F.

B) Many bacteria themselves aren’t the actual problem. It’s the waste toxins.  You can cook a steak to shoeleather but that’s not getting rid of the toxins that cause the food poisoning.  So even well done isn’t saving you… even if you’re BBQ/Smoking to 195-205F you’re still in for a rough time.

Your link basically says that it makes no difference at the end as long as you let the colder steak finish cooking in a low oven.  So by letting the steaks come up closer to room temp you can skip the oven step.  If you cook a cold steak and a room temp steak on the same grill and skip the oven, the cold steak will take a few minutes longer and have a larger band of dried-out/overdone meat.