That May Cook's Illustrated that came today had
an interesting article about steak that I'm going
to try. This is for thick 1.5"+ steak only.
You roast the steak in the oven at 275F until the
internal temp. is 90F. Then you sear it
quickly over high heat on a saute pan.
The pics show "char rare" steak, with a
crispy dark outside and an edge to edge
rare interior.
You can see this being done on :
http://cooksillustrated.com/byissue.asp#topOfPage

Why couldn't you warm the steak to 90F on the
defrost setting of the microwave?

Kent