This may not do the trick, though, since so many people cheerfully smoke and drink-and-drive themselves to death despite far stronger evidence of risk.
And when it comes to the sirloin, the pan should be so hot it is beginning to smoke before the meat goes into it this, Mr. Anthony said, is the key to a proper sear.
It is also taking place in the summer so that it is relatively easy for smokers to use facilities outside of bars to smoke and bars are preparing for this.