I have been keeping the temps pretty low on the LBGE, at the suggestion of a few posters. So, after 4/5 cooks, I decided it was time to make some steaks using the trex method so many use (http://www.nakedwhiz.com/trexsteak.htm
My father had a few shell steaks, and I finally had him leave the steaks out until they were room temp. He always said the meat would go bad. Can't blame him, but now we know better!
So the steaks were a bit thin, but they were decently marbled and they would have to do. Seasoned only with a drizzle of olive oil and generous salt and pepper. I obviously modified some of the cooking steps since it was not a thick strip. I seared at 600* and then only kept the steaks on for about 3 minutes a side when the grill came back down to 400*. I also didn't let the steaks sit the full 20 min, but rather 15. I didn't want to let the juices run out (was this ok?). They came off looking nice - maybe not as charred as some of you guys, unfortunately - but they were freaking delicious. I don't have a Thermapen (it's in the cards later) but the result was medium rare/medium.
I can't believe we've been eating steaks off of a gasser for all of these years. I am just happy I found the Egg when I did.