They may not allow outside grills.

It’s got plenty of fat...trust me.

This is a Michelle Bernstein Chimi recipe...my go to every time. It’s a perfect balance for the steak: Michelle Bernstein Chimichurri Ingredients 1/4 cup coarsely chopped parsley 3 tablespoons red wine vinegar 4 large garlic cloves, minced (2 1/2 tablespoons) 2 tablespoons oregano leaves 2 teaspoons crushed red pepper Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil Directions In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

you can tease it a little

Miami

Looks like miami

Hey James - I’ve tried the higher smoke point oil (grape seed) but as soon as the steak fat starts rendering, you have the same smoking problem.

@@ericgarcia-tunon4121 hey, yes. That’s inevitable but grape seed, avocado, or just plain old canola will work better in terms of smoke point for this type of cook. Although you’re finished product did look 👌

@@jakeydoo121 or u can cook in the fat from the meat place meat fat side down that creates oil

I start the skillet and throw in that fat that I trimmed off, and let it render out as the skillet is heating. I pull those pieces out before I put in the steaks, but by then there is a nice amount of it's own fat to cook in. Yes, it smokes some, but that doesn't bother me, and it's delicious.

I use avocado oil when cooking steak at a high heat and I get so much less smoke while getting a nice sear. Much better than olive oil when cooking at a high heat.