Support BladeForums! Paid memberships don't see ads! If you take your thick steaks sit them out for an hour and then preheat them in the oven for about 30 minutes at 180* prior to grilling, you’ll get that perfectly cooked medium rare steak with the crusty outside. It’s the best way to raise the internal temperature a bit without burning the outside and or over cooking it. Keep in mind this is for the thicker steaks. When I’m grilling them, I like to constantly splash my steaks with a 50/50 mix of soy sauce and Worcestershire sauce. This makes for an excellent but subtle flavor to the meat.