On Dec 14, 1:12�pm, sf > wrote:
> On Sun, 14 Dec 2008 10:28:26 -0500, "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.
>
> UGH! �I'd rather not eat any meat if it's going to be cooked in a
> microwave. �

Steak is fine microwaved, if it's tube steak... and of course bacon,
and nuked Spam is excellent... but I'd not nuke any fresh meat... I
don't even like to defrost meat in the microwave.