Leaving the center cut tenderloin whole (sometimes referred to as the Chateaubriand steak) for the smoker is much easier for smoking and grilling, otherwise known as the reverse searing method.

"You can reverse sear larger cuts of steak," he says. "Large strips, ribeyes, chateaubriand will all do well." For a reverse sear, heat your oven to anywhere between 200 to 275 degrees Fahrenheit.