Came across this method a few days ago on another site. You set up two zones, hot & cool, on grill. At about 225 degrees, cool side, cook the steak(s) until they reach a temp of about 110. Baste both sides with butter and finish off on the hot side (450 or higher) until temp is about 130-135. I did a London Broil 4# and ....WOW!
Thats a new one on me. I like the sound of it though.....Santa brought me a cast iron grilling pan; so I might try this idea on the stove top and see what happens. Maybe do the initial 'cool cooking' on a separate pan then sear on the grilling pan? Hm....stay tuned.
Google "sous vide". It's all the rage. You vacuum bag a steak, heat it in water (not boiling) and finish by searing at high temp. on a grill. It's supposedly outstanding.
An interesting read on warming meat before cooking............ http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html Good info and I follow most of what's here when preparing prime rib..... http://amazingribs.com/recipes/beef/prime_rib_roast.html
Thanks for the link to Amazingribs.com. good info on that site. My Dad has always been a member of the "let it warm up at room temp for a few hours so you can just sear it on the outside" club. I don't hardly ever cook that way, any more. Me, I like my meat stored at cold temps, properly handled, and cooked all the way through. I try to never let it sit out and warm up very long before I begin cooking it. I marinate stuff in the fridge. I can deal with some light pink in the very center. I can't stand "rare," though. Can't even choke that down. I don't really like thick steaks or big thick cuts. Of course I prefer naturally raised grass fed beef, and do my best to avoid eating or buying any feed-lot fattened beef or any raised with anti-biotics or growth hormones in the feed.(I seldom eat in restaurants any more...I prepare more than 95% of my own meals. I think the last time I ate at a restaurant, except when a friend and his GF were out here in Dec and took me to lunch at a local eatery, was early last Oct. That's about once every two months). I do stir-fries with thin-sliced meat, which helps keep me from overcooking the veggies. I like slow-cooked roasts, med-well or well-done and sliced thin, but I really enjoy a good stew, with a lot of veggies, and the meat cooked until its just falling apart (I add most of the veggies after the meat has been cooking a while, so that they don't get over-cooked). I do the same with chicken.
I'm glad I'm not the only one who doesn't like bloody meat. I do love slow cooked meat of just about any type including braised and barbequed. Thin marinated cuts like flank and skirt are a favorite too. Here's a link to a ranch owned by an acquaintance of mine. http://www.hcc-grassfed-beef.com/default.aspx
My gas grill rusted out and fell apart, and my charcoal grill is approaching the same fate. Time to get a new one!
