Shaun aRe > wrote:

> He *is* starting with a frozen steak though Bob (a bad idea anyway in my
> book...)

Yes, always hard to judge doneness when starting from
frozen. I have had some success by starting out on a
grill at low heat till the steak gets fully thawed and
mostly cooked, then crank the heat up high for a few
minutes to finish it off. Tricky to get it just right,
but possible with a little practice. Much better to
start with thawed meat, but occasionally we forget to
take it out of the freezer a day ahead and really want
a nice steak, so one learns how to deal.

Bill Ranck
Blacksburg, Va.