"Kent" > wrote in
:

> The. Cook's Illustrated that came today had
> an interesting article about 1.5" or thicker
> steak where you roast the steak in the oven
> at 275F until the internal temp. is 90F and then

<snip>

Alton Brown, from the food network, has a method of cooking a prime rib in
the oven in a clay pot low and slow first, then finishing it extra hot at
the end to crust the outside. I tried it and it works perfectly. The same
degree of pink goodness from the edge all the way to the middle. So I think
this is worth trying.