On 2007-04-10, Kent > wrote:
> 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.

Hmm.. Might have to try that.. Sounds better than the crappy
"flap" meat we've been eating lately.. 'Gettin tired of that stuff.