I know this is off topic, but, here's sommat I do with "simmering" steak, as they label it nowadays. I look for a fairly thick cut... blade, round, whatever. I cut the edges about 3/4" deep every inch. I use the BBQ in summer (just put it on the top rack on a hot sunny day) or hot water from the faucet in winter to bring the temp up. The closer you can get it to 140F for twenty minutes, the better, but it has to be at LEAST at room temp. Then, sear it at high heat one one side for one minute. Over and leave it be for as long as the thickness requires... 4 to 6 minutes. Over and turn off the heat. Same amount of time. Just don't overcook... better to undercook.

Then... here is my trick. Immediately place the steak on a plate and salt the top mediumly (yeah, new word). Wrap it in a cotton cloth, place it in a paper bag or cardboard box (beer box works best and you should have one left over by now) and put it in the fridge for at least an hour. Rub off as much salt as possible but do not remove the steak from the plate. Heat it up in nuke (or BBQ or oven) on low power to serving temp. The object is a rare steak which has an amazing flavour and is very juicy.... and, depending on the cut... NO fat.

Sorry for the thread drift.