I should have explained that I like my steaks Philadelphia style...charred on the outside, and rare on the inside. I say rare with reservations, as the true rare steak is still cool inside, and I like mine warm and just starting to cook, which is actually medium-rare. But, in most restaurants, I have to order rare to get what I want.
DH is planning on taking the steak off the grill after it's seared, wrapping it in foil and letting it stand. What temperature do you think we should aim for?
Or do you think we should, indeed, leave it on the grill for a while?
We get by with a little help from our friends