"Kent" > wrote in message

> 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

There is a method that made the rounds on many of the BBQ grill/smoker
forums about a year or a year and a half ago that's fairly similar. It's
called the "Hot Tub Steak" or something similar. You put your steak in a
zip-lok bag, or vacuum sealed bag, put it in the Hot tub (or a pan of hot
water, etc.) 'til it warms to (whatever) temperature, then you grill it.

I don't care for it, because I like the rare center of my steak to be
slightly cool when the outside is crusty-charred.
YMMV

BOB