Keens Steakhouse Secrets for Making Perfect Steak

[Duke]

Sounds like good advice to me. It's basically a reverse sear with a few extra steps added. I'm going to try this on my next steaks.

http://www.google.com/url?sa=t&rct=j&q=high-end%20steakhouse%20spills%20it's%20trade%20secrets&source=web&cd=1&cad=rja&ved=0CCoQFjAA&url=http%3A%2F%2Fscreen.yahoo.com%2Fsteakhouse-secrets-making-perfect-steak-100000346.html&ei=uUeuUfzjA8jxigKN94CQDA&usg=AFQjCNF8QmIxuC-Uah0ije9ky56FPq5BJQ&bvm=bv.47380653,d.cGE

[Hogsy]

Thanks for the link Duke, I'll give that a go

[Troy]

it's a good technique for producing a lot of steaks.

but i still swear by the sear and slide.

the reverse sear produces a slightly better texture, and less gray zone - but it doesn't have the beefy smoke flavor produced by the early sear and the beef fat dripping down into the coals

you CAN get the flavor added to a reverse sear by adding beef fat to the coal - but that's not always convenient.
(there was a time where I had a bowl of frozen beef fat chunks in my freezer)

[Duke]

but i still swear by the sear and slide.

the reverse sear produces a slightly better texture, and less gray zone - but it doesn't have the beefy smoke flavor produced by the early sear and the beef fat dripping down into the coals

I have to agree, I like'em that way too.