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Originally Posted by Borla
It is basically how all of the finest steakhouses around (Morton's, Ruth's Chris, etc.) prepare most steaks.
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Ummm... No. These two restaurants use special broilers that reach temps of around 1800 degrees. If you asked for a pan-fried steak, they would laugh so hard they'd wet their pants.
A medium steak has an internal temp of 130 degrees. I'm not sure how you're getting that on a 3/4 inch steak in 2-3 minutes per side. But hey, what do I know. I only managed Steakhouses (including one mentioned above) for 5 years.