This is true, but that's a new one on me. I think you're the first person I've ever heard of that prefers a broiled steak over a grilled one. Here's to individuality..
I love a great broiled steak as well and the same for grilled. Just depends on what I am in the mood for.
I see it the exact opposite way, since I view anything past rare to be a waste of a steak. Outdoor grills are too difficult to maintain the proper temperature to cook a rare steak. A rare steak doesn't stay on the grill long enough to let any smoke impart any decent flavor on the meat. An open flame can however give a good steak a taste of lighter fluid or propane from a gas grill. High end meat should be pan fried or broiled, save the outdoor grill for slow and low cooking or for burgers and dogs.
Whatever cooking method you use, you need to get the full Maillard reaction and caramelization. Grill marks are overrated and black is burnt. Medium rare and deep brown on the outside is my idea of perfection.
Yeah you right! Almost included that in my post. Oh and don't think BRETT really likes a big tablespoon of bacon grease either. That's just his way of saying, "I've got ma eye on you boy."
You'd have no reason to know this or to care, but I grilled me a medium rare strip for dinner tonight and it was fan-fucking-tastic.
