Heston Blumenthal of 'The Fat Duck' fame does a combo of low and
slow/searing too.

http://www.youtube.com/watch?v=9NIZ7V_ug-M is part 1 of how he did it.

"Robert Klute" wrote in message
...
On Thu, 08 May 2008 19:14:31 GMT, notbob wrote:

On 2008-05-08, jmcquown wrote:

I've never heard of slow cooking a steak then searing it. Sounds odd to
me.

Not original. Some tv/celeb cook/chef advocated that approach some years
back. Claimed searing meat didn't really seal in juices (I tend to agree)
and so was pointless and searing should be done as a finishing step. I
don't recall who it was and it didn't seem to garner much attention.

Probably Alton Brown. His recipe for roast beef it the same - cook
slowing to raise internal temperature, rest while oven is cranked up,
sear outside for Maillard effect flavor components.