http://www.viraltales.com/saw-video-cooked-best-steak-life-no-idea
A friend of mine sent me this video. I read the article and I want to post it here. It goes against what I have learned personally, and I still don't see how it would work very well. When something already has he applied to it, wouldn't the outside of the meet change in characteristic and become more reluctant to a good hard sear? They bring up sous vide, But as far as I know, not having done it, that cooking method does not have the same effect on the characteristics of the protein the same way that radiant heat does.