In article >,
"Ed Pawlowski" > wrote:

> "Kswck" > wrote in message
> >
> > The best tip is to let the steak 'rest', to let the juices be reabsorbed
> > into the steak. Else you get a bloody puddle and the steak is tough-any
> > steak.
> >
>
> You are correct if you grill a steak. I microwave it on medium power and it
> does not have to rest at all. A 3/4" thick steak is nice and evenly cooked
> all the way through in just a few minutes and none of the red icky juice. I
> don't understand why people don't use modern methods when available.

Oh gag. I will NOT Microwave beef!

Chicken, yes, and sometimes pork, but never beef!
I have an indoor electric grill and/or a cast iron pan. Considering I
only cook steaks for 2 to 4 minutes on average, there is no reason to
microwave them. There is no time savings.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama