"Kent" wrote in message
. ..
The. Cook's Illustrated that came today had
an interesting article about 1.5" or thicker
steak where you roast the steak in the oven
at 275F until the internal temp. is 90F and then
brown it on top of the stove. Look at:
http://cooksillustrated.com/byissue.asp#topOfPage
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.

Kent

Kent,

I haven't posted here in a while but check this group every so
often. I have a gas grill and I also have an aftermarket smoker box. I
love Hickory for burgers or in your case steak. When I want some hickory
flavor I put dry hickory chips in the little smoke box and I don't wet the
chips first because I want lots of smoke quickly. This makes for some great
hamburgers. Why not try doing both at the same time, smoking and grilling,
all on the grill?


Jeb