braindonut says... I've done it both ways. Both are delicious. But if I have a particularly expensive steak cut, I almost always cook slow and consistent, then sear at the end. Searing with a broiler, with some butter on top of the steak, is also quite nice KrazyKat42 said: I call bullshit on the steaks. Fast-seared steaks may retain less water, whatever. They taste better, and all good cooks would agree.