Edwin Pawlowski wrote:
"Kent" wrote in message
Why not try smoking the steak in your WSM or
equivalent to 90F, and then searing it on a very hot
grill?
I like to grill 2.5" thick sirloin[chateaubriand in Cal.] from the
butt end of the sirloin. This would be perfect
for that. It would give you a nice smokey flavor usually
lacking from grilled steak, and it would give you "char-rare",
as the above link shows.

I've done some similar things with beef and it woks well. Certainly worth a
try on a very thick steak.


I s'pose anything's worth a shot.

--
Steve
My outdoor discussion boards (new so not much there, yet)
http://adirondackoutdoors.forumcircle.com