Yep, I always bring a steak to room temperature before I cook it. However, I disagree on the comment on cooking too fast can make meat tough. I grill my steaks at the highest temp my grill will get to, then flip them over and give them about three or four minutes and then remove from the heat and put them on a plate covered with foil to rest for 8 to 10 minutes. Now I have my steaks cut to one inch thick. For venison or beef or any other steak, high heat for a short time is what makes a good steak!