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.
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?