Source of the heat won't matter, I don't think. Doesn't change the internal temperature of the meat any different. But whatever works for you, just thought I'd pass along. Seems to be one of those old wive's tales that needs to go away because a 20-minute rest is only marginally different than straight out of the fridge.
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i wish the guy would have measured the exterior temp of the instead of the internal temp. thats where i see the benefit of a room temp steak. then again thats part of the enjoyment of cooking.
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I can't imagine it being any more than 1-2 degrees. The internal temp would keep the external temp very close, if not the same.

I have an IR thermometer, if I think about it I'll test it next time I do steak.
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When my Mom cooked steaks on the outdoor natural gas grill as a kid, she used to take the steaks right from the fridge and onto the grill because of time constraints.

The outside was charred too much and the inside was very rare. Was not of fan of my Mom's grilling skills God rest her soul.
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Grill was too hot then and/or she didn't know how to grill. I'd be willing to bet real actual money the external temp of the meat isn't more than 5 degrees different than internal.
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I could be wrong but it is my understanding that the heat cannot penetrate and warm up/cook the inside while the outside is being hit with the hottest temperatures and air flow, therefore creating uneven cooking. :-)
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I've read this four times and still not sure what you're saying. :-)

If heat is being applied - hot, low, moderate, whatever - that heat will warm the entire steak. Obviously, it's not immediate, and if the heat being applied to the outside is so hot that it burns the outside layers of the meat before the heat has been absorbed by the interior meat not in direct contact with flame, then it will burn. If you're cooking that hot, use one side to sear, get a nice crust, then move it to a cooler side to properly cook the rest without burning the outside (or do the opposite in a reverse sear method). It sounds like your mom was putting it on high heat, cooking it till it was charred, and taking it off. It's entirely possible to cook over direct heat the entire time, but you need a lower heat setting. I often cook only over direct heat on the grill because I like a good crust, but I won't build as big a fire.
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The Mrs. wanted pasta carbonara. So did that with some of my homemade bacon.
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so much euphemisms...
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Made this last night. Pretty good stuff. My dad was crazy about it. This was the salsa i used:



I followed the recipe to the letter and then split it in half so that i could experiment a little. I added a bit of cumin and chili powder to the second half; it was a bit more flavorful, but I think I used a bit too much cumin and chili because it overpowered the chipotle flavor of the salsa. I think I screwed up by doing my taste tests before I let it cool down enough.

Thanks for the recipe!
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Thanks. It's nothing super special, but it's quick, easy, and good.
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I bought some Lamb Loin Chops. FMB, how should I cook them?

xoxo
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Thinking of doing something similar with a salmon that I'm smoking today.
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Sorry, dude. Have you already made something?

I don't do a lot of lamb, but are they already cut or is it a rack? Wanting to grill them or roast them? I've got a couple good ATK recipes that I've used.
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I heard there's a great new recipe for Mexicali Sous Vide Skewers.

http://www.chiefsplanet.com/BB/showthread.php?t=296006
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