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. ...
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