A subsample of 35 steak sampleswere

A subsample 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 clamshelltype
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).