Cooking Methods.
A sub-sample of 35 steak samples were grilled on both sides simultaneously at 218°C
(425°F) until internal temperatures reached around 65°C (150°F) using a temperature-controlled clamshell-type
George Foreman Grill® model #GRP99 series 708 (George Foreman Cooking, Macon, MO). Steaks were then removed to reach a final temperature of 71°C (160°F). Internal temperatures were measured with a Comark DT33 (Comark, Hitchin, UK) digital probe thermometer inserted in the center of the steak and left in during the grilling process (Figure 2).