If you haven't tried this recipie out, I heartily recommend you do so. I did the other night and it came out *wonderful*.
The in-laws invited my family over with the message that we would be having Drunken Steak for dinner. Now, after the vision of an intoxicated cow running amok, my next thought was "How am I going to cook *that*?" Y'see, when there's grilling to be done over there, guess who's going to do it.
I followed the directions on cooking with one exception - I didn't take it off until I used a meat thermometer on it. When I checked the temp, it was only 95 degrees. It took another 20 minutes to get the temp up to 140, where the meat felt like shoe leather when I took it off. I was scared s---less that I had overcooked it, but when I carved, it was a perfect medium, and so juicy it ran off the board. Next time, I think I'll go for 135, as it was *slightly* chewy, but that was probably more the cut of meat than overdone.
What did I learn?
1) The poke test doesn't work with big cuts of meat. Invest in a good meat thermometer and practice with it.
2) Instructions are fine, but practice and knowledge of the equipment is better.
3) The only thing better than your beverage of choice is the beverage behind the grill, and the appreciative looks when you get it right.
TX Sandman - Rob