以下の英語文を日本語に翻訳してください。
Most would agree that the most important element of cooking a steak to get optimal flavor is to be able to achieve very high heat on the cooking surface.  High heat would be 500 degrees or more.  

Where opinion varies is when to put the steak onto that high heat surface. 

The more traditional technique calls for searing the steak on both sides first, and then cooking it until you hit your target temperature. 

But more and more, people seem to prefer what many call a "reverse sear" technique, in which you would slow roast the steak until it is near done, and then placing the steak on the high heat surface to achieve a very dark, even sear all over the steak's surface.
ステーキを最適な風味で焼き上げるために最も重要な要素は、調理面に非常に強い熱を加えることである、というのが大方の意見だろう。 高熱とは500度以上のことである。 
意見が分かれるのは、ステーキをいつ強火にかけるか。 
ステーキの両面を炙り、目標温度に達するまで焼くのが伝統的な方法。 
でも、最近は「逆炙り」と呼ばれる焼き方を好む人が増えているようだ。