On 10 Apr 2007 02:05:14 GMT, "Rick F." >
wrote:

>>>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.
>>>
Just smoked a T-bone until center temp reached 90 degrees,
then grilled it on the BBQ. GREAT FLAVOR, really tender.