Slow-roasted meat is all the rage. You see it on menus in trendy restaurants often applied to cuts, such as beef filet, that you assume should be prepared only using high heat. Personally, I've never been a fan of the low-heat method. I think the end result is not as tasty and succulent as that produced by high heat. Still, I was curious enough to prepare steak both ways and do a comparison taste test.

The result? The steak cooked slowly over low heat to medium-rare doneness was an even pink colour throughout. It looked incredible and sliced like a dream. It tasted good too, but it wasn't as succulent as the steak seared over high heat.

The high-heat steak was fully cooked toward the outside and rare in the middle. It did not have the gleaming perfection of the steak cooked over low heat. But, oh, the flavour! I found it much meatier and juicier. We all have different tastes, so this is something you should try yourself. The steaks are oven-roasted, but you can cook them on the barbecue if you like. (By the way, both steaks tasted the same when served cold.)

Slow-Cooked New York Steaks:

I used a 2-inch-thick New York steak that weighed about 1 pound, 6 ounces (about 650 grams). To serve, I sliced across the grain. One steak was plenty for two people. Serve the steak with sautéed mushrooms, arugula and sautéed potatoes.

1 2-inch thick New York steak

1 clove of garlic, halved

Salt and freshly ground pepper

1 tablespoon olive oil

Preheat oven to 250 F.

Rub steaks with garlic and season well with salt and pepper. Heat an ovenproof skillet over high heat for 2 minutes.

Add oil and then the steak. Sear both sides about 2 minutes each or until brown and crusty. If there is a heavy fat layer, sear the fat layer as well. Drain fat from pan.

Place skillet in oven and bake for about 23 to 27 minutes or until rare to medium rare.

Place on a cutting board and let rest for 5 minutes. Slice and serve. Serves 2.

High-heat New York Steaks:

Preheat over to 450 F.

Following the above method, sear steaks for 2 minutes each side.

Pop skillet into the oven and bake for 10 to 12 minutes or until desired degree of doneness. Let rest 5 minutes then slice across the grain and serve.