Jack Del Rio signs two-year extension

[randymon]

I really like cooking on a charcoal grill, but when there is a foot of snow and the temps are below freezing, searing a steak on a hot cast iron skillet and then finishing it in the oven is the best way to get a consistent temp on a steak so it is cooked perfectly.

Too cold to BBQ this week in Denver. It was -25 with the wind chill the other day and yesterday was the first day above the freezing mark in a week.

LOL Morph. Can`t says I blame you there. But for me ( I have no expierience cooking steaks in oven) I would be more confident at least, cooking it in skillet on stovetop. I`d just feel like I had no control in oven and i`d probably over cook it. You got a good secret to a great ribeye in oven, I`am willing to hear it, seriously. It`s not really great BQ season here either right now

 

[randymon]

You go to a fancy steak joint, and they would cook it in a similar way

I`d be willing to bet Walker that they have huge gas grill with about 400,000 btu working up them steaks instead

 

[WalkerBoh]

I`d be willing to bet Walker that they have huge gas grill with about 400,000 btu working up them steaks instead

Many high end steak houses like Ruth Chris have very high temperature broiler ovens (about 1800°) that they use to cook steaks. This puts a sear on the outside while the inside cooks, thereby trapping the juices inside. Although some of the broilers used are gas powered.

 

[WalkerBoh]

http://www.google.com/url?sa=t&sour...pYGwDA&usg=AFQjCNE8qkYaurEXS7MAJvKDdEiYFeKkyg

Here's another type used.