By Meathead Goldwyn. A lot of recipes, especially those for big roasts, say that you should take the meat out of the fridge an hour or two before cooking and let it come up to room temp.. Here's the theory: Say you want a steak to be served medium rare, about 130°F.If your fridge is 38°F, then the meat must climb 92°F.hick cuts cooked to 130 to 165°F. A thick piece of meat like a prime rib (say 6 thick), pork loin (4) to be served in the relatively low temp 130-165°F range does slightly benefit if you could safely warm it to room temp before cooking.