"Barry Bean" wrote in message
.130...
I always sear my steaks first, then move them away from the fire to finish.
We like to cook 4" Sirloins (4-8 lbs each) to 90-100 degrees in the center
for groups of 4 to 6.



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I routinely have done just as you do.
Char the steak first on all sides, and then move it
to a cooler indirect part of the grill and finish it to
110F or so.
We buy whole sirloins from CostCo and cut them into
2.5-3.5" steaks.What's interesting about this is that Cooks Illustrated
is suggesting the opposite. The author says that this will give you a
more uniform rare steak from edge to edge, and that
it won't dry out.
I'm going to smoke a 3" sirloin at a low temp. to
90F, and then sear it over very high heat following.
That should give you a very "smoky" steak, more
so than the opposite way.

Kent