Poaching beef [moved from General Chowhounding Topics]
How do I poach beef steak in butter or oil before grilling?
Is this a recipe that you are following? Have never heard of such a method (not that I'm any expert!)...the idea of poaching beef at all, except for maybe meatballs, sounds pretty unusual and well, yes, BAD to me! To me, it seems you would just season it and then grill it, period. Hopefully, someone else will have more insight!
What kind of steaks do you have? Unless you have a cut of meat suitable for pot roast or stew, I wouldn't braise (or poach). An example of braised beef would be beef bourguignon. Sear your steaks over direct heat on your grill on both sides, then move to indirect heat to finish. If you have a charcoal grill, build the fire on one side to create different temperatures. You can finish your steaks with your choice of compound butter while they rest.