re: Truth or Myth?

Common sense say the thicker the steak the closer it should be to room temp, but that is a function of the surface temp of the grill too. I use the poke method, and when blood bubbles form get them off the grill fast, they are medium rare.

By mistake we bought a whole ribeye and let the grocery store slice it, the good new is thaat we got about 50 steaks out of it, you know the bad news. By grilling very high heat, almost frozen, I managed to get a passable meals out of them.