Should You Turn Down the Heat to Cook Thick Steaks?

Conventional wisdom has it that high heat is the key to a great steak. When it comes to cooking rib-eyes and other thick-cut steaks, however, another school of thought holds that moderate-heat techniques developed by star chefs Alain Ducasse and Heston Blumenthal yield superior results.

Photo by Flickr member BrownGuacamole under Creative Commons