PENMART01 > wrote:

> (Steve Pope) pontificates:

>>It must start at room temperature.

> Only when cooked on a griddle/pan so as not to cool the
> cooking surface... for grilling it doesn't really matter but
> steak is best when cooked ice cold.

>> Cut away as much fat as possible from the steak before cooking.

> What the **** for... the fat is all that protects the meat
> from drying during cooking...

Not overcooking a steak is what prevents it from drying
during cooking.

My guess is you do not like your steaks rare, otherwise
you'd be in agreement with both the above pieces of advice.

Or maybe, you're just guessing and haven't actually tried
the methods I suggest.

Cheers,

Steve