re: Steak cooking time

Who knew steaks were like crawfish...so many different ways to cook them.

I'm with BlackenedOut on this one with his basting procedure. For thick steaks the best method by far is the Ducasse method, however, which relies on a very low temperature setting and constant basting. You get a fantastic crust and the interior of the steak is cooked consistently throughout. He wrote about this technique in the NYT and many steak chefs concurred.

Here is a website with tons of pictures explaining the method. Try it next time and you will freak out.

LINK