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this post was submitted on 06 Jul 2023
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Letting it reach room temp contributes little to nothing, in comparison with patting it dry, because of a few details:
So if you don't wait until your beef reaches room temperature before cooking it, you're losing, like, 20cal per gram of beef to unnecessarily raise its temperature. However if you don't pat your beef dry, each gram of water soaking there will be stealing 75cal to rise its own temperature to 100°C, plus 540cal to steam off. And since browning is a surface reaction and the offending water is mostly on the outside the difference is fairly big, as you aren't comparing the whole chunk of beef with the outside water - you're only comparing the surface beef with the water.
(I hope that this is clear, I'm damn convoluted to explain stuff.)