Awesome Indoor Hickory Steak with outdoors taste

Ingredients
1" thick Steak
Adolph's meat tenderizer
Garlic
Ground Black Pepper
Hickory wood chips
Spring water

Tool: Iron Griddle 

Rub Adolph's meat tenderizer into steak (I used a 1" thick piece of boneless Sirloin). Wait 30 minutes before cooking. Put hickory wood chips into griddle; add spring water, garlic, and ground black pepper. Boil hickory chips in water until water dissolved. Heat griddle to 650 degrees Fahrenheit. Put steak on griddle, cook for 4 minutes on each side. Last 2 minutes, bunch hickory chips near to steak and cover steak with cylindrical pot-lid. Wait 5 minutes and then eat.

The result for me  using a boneless piece of sirloin steak was awesome, good enough for a 6-star hotel or restaurant, if such a thing existed. Which is impressive, seeing that it is usually difficult to make boneless steak taste excellent. Many dream of getting that outdoors taste indoors, which is hard to do without an indoors gas or charcoal grill, but this accomplishes the trick. After much experimenting I achieved this, the production of a steak with an outdoors taste without the use of an indoor gas or charcoal grill. Seems that often you get the best result by avoiding over-complication. Only improvement I can see (kind of unfair to Adolph's): Mix sea-salt, raw unprocessed sugar, & Papain and use instead of the Adolph's.