In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
Place steak in a gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours.
Prepare grill for indirect cooking, placing preheated Charcwood®️ Charcoal on one side of the bottom grill grate to create a hot and cool side. Add 2–3 chunks of your favorite smoking wood to the charcoal, replace the main cooking grate, and adjust bottom vents so that the grill temperature is approximately 400°F.
Remove Steaks from marinade and place them directly above the coals and sear for two to three minutes per side. To ensure perfect grill marks, resist the urge to move the steak while cooking. Close the lid to prevent flare-ups.
Once your steaks are properly seared, move them to the cooler side of the grate. Close the lid and continue to cook until done.
Pull your steaks from the grill, place onto a cutting board, loosely cover with aluminum foil and allow them to rest for five minutes.
