We have been vacationing in Santa Barbara, CA. The local style of
grilling comes from nearby (sort of) Santa Maria where tri-tip or top
sirloin is grilled over red oak.

http://www.viamagazine.com/top_stori...ta_maria03.asp

We didn't feel like driving all the way to Santa Maria, so we had
grilled top sirloin at the Hitching Post II in Buellton; it's one of
the locations in the film "Sideways".

http://www.hitchingpost2.com/

We got there early and walked around - they really do have a big pile
of red oak out back ready for the grill.

I had the grilled quail and 7 oz top sirloin combination; it was
delicious (albeit somewhat underseasoned for my taste). As designated
driver, I didn't drink, but the Missus assures me that the syrah from
the Hitching Post winery was great as well.

The steaks were 1 1/2 - 2" thick; mine was medium-rare, my wife's was
medium, both cooked perfectly. I would have liked to have seen how
they do this on their grill; my guess is that all the meat (they offer
a few other cuts as well) is cut to the same thickness, and maybe the
grill has some hot and not-so-hot spots so that everything comes out as
ordered.

If you're in the neighborhood and Santa brought you some Chanukah gelt,
go enjoy a nice steak and a glass of wine (and the key lime pie). If
not, buy yourself a nice piece of meat, fire up your grill, and cook it
yourself. Grilling isn't too hard (especially if you aren't too picky
about doneness, or if you have a thermometer).