OK, I've got a big dinner coming up, and I want to do something different. What I want to do is a large piece of meat, cooked slowly in a low heat oven until it reaches a core temperature of about 50 degrees Celsius, then to finish off on a piping hot barbecue for about 30 seconds on either side.
I want to do either a sirloin or a rib-eye. I have a personal preference for rib-eye, due to the flavor, but am worried about rendering the fat on the outside to avoid that nasty bit of chewy fat on the outside. That rendering is obviously not going to happen within the minute the steak is on the barbecue.
The question is; will the fats render when the steak is being slow cooked at low temperatures?