On Apr 9, 8:27 pm, "Kent" > wrote:
> 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

Why couldn't you just cook a ****ing steak and not be a douchebag
about it?