CarolinaQue said:
Bryan,
I think that the outcome of the steak has more to do with the grade of beef, and aging process that it goes through more than the temp it's cooked at.
Don't get me wrong though. A high temp is a factor, but I think that it's more minute than the other factors.
Tim
Not trying to start a war here but i think different, and here's why. If the temp was not so much a factor then why do these high end steak joints go through all the trouble and expense of installing those high heat/temp grills that at a bare minium do 1500-1800 degrees? If it was so minute then they would just put in a run of the mill 500-600 degree gril and be done with it. See grasshopper it's all about the sear/char/crust. Answer me this, what's the first part of that steak that hits your tounge, that's right it's the crust.
As always this is just my opinion. [smilie=a_movinggreen.gif]