Porterhouse steaks in a cookshack

Interesting Joe. I've always wanted to try smoking a good steak but wouuld probably reverse the process; Smoke the steak to near my desired doneness then sear it on the grill. Glad it worked for you.

Those are some humongous Porterhouse steaks, my favorite cut!

Did the steaks take up much smoke after being seared, or was there any smoke? I think I would smoke first, then grill to sear. They look real good!

The steaks did pick up a good flavor. However there was no wood involved. The flavor basically came from the rosemary and garlic.
My son is a chef at a steak house and he came up with this ideal.

Great looking hunk of cow there.

Do you have any photos of the meat cut/cross section?

Just some thoughts, hope you don't mind. We touch on the subjects of steak in a smoker sometimes, guess it's because us Q'ers want to smoke everything.

The challenge is how steaks are best cooked vs low and slow.

For me, the "sear" method works at high heat, but you don't want/need it for low and slow.

Rosemary works well for Prime Rib (stuart's PR method) but I like a little more smoke flavor in there.

Try this with some pecan or other good wood and you'll have a definitely different steak.

Smoke will not penetrate the seared meat, as you've closed the pores of the meat. You will get some smoke flavor on the outside.

Just curious - you told us what the "turf" was (the porterhouse steaks); what kind of fish/seafood was the "surf"?

1 of the pics has a bag of 'red king crab'.