Ever come across a recipe that says to let a cut of meat sit at room temperature for a bit before cooking? And, did you think to yourself - "nah, don't have the time" or "that can't be safe?"
If you were/are inclined to skip this step - don't. This resting time lets the meat warm up, which will help it cook more quickly and evenly. A fridge fresh piece of meat is more likely to get overcooked on the outside before the inside reaches the recommended internal temperature.