YIELD:
Serves 4
ACTIVE TIME:
30 minutes
TOTAL TIME:
3 hours
SPECIAL EQUIPMENT:
Grill, metal skewers

By using thick-cut steaks and positioning them vertically so that the tenderloin is far from the heat source, we're able to cook the whole thing gently and evenly, solving the problem of overcooked tenderloins.
Low, low heat and a long cook time give ample opportunity for sweet smoke to infuse the surface of the meat.
Finishing off over a roaring-hot blaze lets you rapidly char the exterior of the steak without overcooking it.