I cooked my first T-Rex filets tonight, but decided to "roast" them on a raised grid. I seared them on the regular grid and let them rest while the temp. came down. They were fabulous, with the same level of doneness all the way through. It did take about 6 minutes a side at 425 (medium rare), however, as radiant heat was diminished. Raves from the family--the kind of response I've been looking for since I started cooking on the egg. They were relatively expensive cuts of Angus beef, but you could tell the quality when it came time to chow down. And still probably 1/3 the price of a good steak house.