Looks GOOD!
GUYK | Homepage | 10.02.07 - 9:09 am | #

A real meat-and-potatoes bunch, you guys, eh?

Mmmm. That looks delicious.
Rahel | Homepage | 10.02.07 - 2:01 pm | #

Oh My! Okay I'm hungry now... wanna come cook for me? *grin*
Teresa | Homepage | 10.02.07 - 3:13 pm | #

Pretty cool. Think I'll change my acronym to HWIEPOHM.
Velociman | Homepage | 10.02.07 - 3:30 pm | #

Interesting... Searing the meat AFTER cooking... I've always done it bassackwards. Is there an advantage to doing it late... I thought searing it first kept more juices in the steak? Do tell.
Oceanguy | Homepage | 10.02.07 - 3:37 pm | #

Searing the meat after getting the interior heated up means you don't get a band of grey, overcooked meat between the warm medium-rare (or cool rare) center and the tasty, crusty exterior. And the juices stay in the meat just fine.

It also means the natural enzymes present in the meat have a longer time in which to work, making it extra tender.
Elisson | Homepage | 10.02.07 - 4:01 pm | #

Feh!
bro in-law d'elison | 10.02.07 - 9:24 pm | #

While it may not be well done to chain a dragon to cook one's dinner, it might just be a good idea to hire a chemical engineer to do so.

Now to make my first million....
Rahel | Homepage | 10.03.07 - 5:23 am | #

If the sear is done in a pan hot enough, and grills are usually NOT, you shouldn't get any gray color. I'll definitely have to try your way to see how the sear takes on a steak that's already partially cooked. What sayeth Mr. Graham on this matter? (although how any lover of miracle whip can be trusted in a kitchen is another puzzle)
Oceanguy | Homepage | 10.03.07 - 10:53 am | #