I've got a piece (of about 300 grams) dry-aged rib-eye in the fridge, at around 6 degrees Celsius. I want to let it "get to room temperature" (which technically is about 21 degrees Celsius for me) before I cook it up to about 55 degrees Celsius core temperature.
Is there any good rule of thumb to determine how much time I should minimally / optimally let it sit outside the fridge before slapping it into the pan?