dakota2112 wrote:
> I also wonder if using a T-bone/porterhouse in the skillet is part of
> my problem... because the bone might prevent the meat from fully
> resting on the skillet surface, whadya think? Next time I might try a
> ribeye instead.

Ok, I tried *again*, this time using a 1.5" ribeye and NO oil - just
salt and pepper.

PERFECTION!

I still got tons of smoke, so I promptly carried the cast iron skillet
w/ steak from the kitchen's electric range burner out to the
(preheated) grill, to help keep the skillet's temperature up. I let it
sear for about a minute or two, then flipped it. The 2nd side didn't
get nearly as good of a sear because the grill can't get nearly as hot
as my electric rangetop burner set to high, but it still turned out
good. Direct heat from the grill flames set to high helped finish the
sear on side 2 (out of the frying pan and into the fire, so-to-speak).
Just a few more minutes of cooking over low heat directly on the grill,
and it was done. Nice dark brown searing on both sides, and VERY pink
and juicy inside.

Not sure if it was the bone in the T-bone or if it was the oil causing
me problems achieving a good sear, but between eliminating both, I've
nailed it. Thanks again for the suggestions!