Patent ID: 8137723

Claim:
A method of cooking meat comprising: providing a heat source; providing a cooking surface having a total cooking surface area, the cooking surface comprising a flat, cast-iron plate having a plurality of small apertures therethrough defining an aperture area, with the small apertures each having a diameter of 3/16 inch and spaced 2-3 inches apart to define a low ratio of aperture area to total cooking surface area; placing the cooking surface over the heat source in order to heat the cooking surface; placing the meat on the heated cooking surface; cooking the meat on the heated cooking surface such that the cooking meat releases liquid fat and juices; allowing for some, but not all, of the liquid fat and juices to drain through the small apertures thereby creating a searing effect on the meat and without creating a boiling effect on the liquid fat and juices; and having the low ratio of aperture area to total cooking surface area be such that the cooking meat is greatly shielded from direct heat from the heat source and the cooking meat producing few carcinogens.