Blazing broilers have long been the go-to method for steakhouses when it comes to cooking beef. However, Bourbon Steak in the new MGM Grand Detroit hotel claims to get more tender and succulent results from a high-tech cooking method that’s much lower in temperature: poaching steaks to juicy rareness in pans of butter heated beneath a simmer by thermal circulators. It takes only a brief spell on the wood-fired grill after that to reach the desired doneness, flavor and color. ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.