Foo(d) Bar Blog: How to Cook the Perfect Steak
Several months ago, Cooks Illustrated published a technique for cooking steak that turned convention on its head. Instead of following the advice to first sear the steak, then finish it (either on the grill or in the oven), Cooks Illustrated recommended raising the internal temperature of the steak to about 90 degrees in the oven, then finishing it off by searing it on all sides.
Like the author I've tried grill, oven then grill, oven then pan seared, broiled, you name it I've tried it. I really like the way they show some restaurants broiling them on TV but I don't have the engine from a sidewinder missile around my over rack to get the temps they can.
Curious if anyone else on here has heard of or tried this.