[RKDinOKC]

Mostly cook on my Charbroil smoker roaster grill.

Take the meat out of the fridge and season while the grill is coming up to temp and the chips start smoking, about 10 minutes.

Thinner cuts I cook on the grill grate 3 to 5 minutes per side depending on desired doneness..
Don't turn em because it burns off the juice that is cooked out and sitting on top of the meat.
Just doesn't seem right.

Thicker cuts I turn the temp down all the way down, take the grill off, and put the meat in the roaster with a temp probe in the middle.
When the probe reaches 120°F, take it out of the roaster, put the grill grate on, turn the temp all the way up, and finish it off a couple of minutes on each side for some nice grill marks. Internals reach 140°F. If someone likes it more cooked than medium rare, I leave theirs in the roaster until the temps get to 20°F below their desired doneness. Usually there is only 3 or 4 minutes difference.

Always comes out tender juicy and delicious either way.