Did a large flank steak on the medium egg this evening. Marinated it a while in lemon juice, olive oil, salt, pepper, and lots of garlic. Did a quick 2 minutes (500 degrees) one side, flipped and 2 on the other. Then closed the vents for 1. Came out perfect. Rare and tasty. But you know what? It tasted exactly the same as when I do it under the broiler. Guess I expected something...different. Is it just because there isn't that much to work with and a very short cooking time? Am I just getting egg delirious?