Originally Posted by Black2KGSR

untrue. Slow cooking cooks the inside too much. When you cook a steak, you want the outside to cook, and inside to be rare to medium. That's why you cook hot and fast to just sear the outside and not overcook the middle.

If you're cooking it well-done, that's an entirely different mistake. :ugh:

Originally Posted by MrFatbooty

Many good steak houses tend to highlight their own sufficiently spiffy and proprietary method of cooking their steaks at high temperature to give a nice sear on the outside while the inside is kept red or pink. One place back in MD heats their ovens as high as 2500°F, a place here in WI keeps a 500°F oven full of steel platters that the steaks are put on as they come off the grill and brought out to the tables so the steak juuust finishes cooking as it is placed in front of you. Slow cooked? Slow cooked?! No, that's just not the way to do it.