Last night I cooked some rib eyes that didn't turn out well. I know, how do you screw up steaks?
I started with a 550 degree dome. I put 6 boneless rib eyes on my large BGE. They nearly covered the cooking surface. Bottom vent was wide open and top vent nearly so. I cooked 4 minutes, opened and turned. Cooked another 3 minutes and removed. When the top was opened there was a lot of flames from fat burning off. Other than to flip and remove, I didn't open the top during the cook.
Now for the problem - all the steaks had that "flamed fat" taste to them. I'm not sure how else to describe it. I experienced it more when cooking fatty foods on my old gas grill. All the steaks looked fine - nice, even char on the outside and medium rare inside.
All comments/suggestions are welcome.