I seared a 1.5" NY Strip TRex method on the new cast iron grate last night. When building the fire, I left the DFMT off to get things REALLY hot but when I came back the dome temp was beyond max (actually the needle had swung back around to the other side!). I went ahead and did 90 seconds per side, then the 20 minute rest, and back on to roast for another 4-5 minutes per side (temp had fallen to 400 by then).
The steak looked great (see pic below), but it was tough, dry and flavorless despite a liberal dusting of Dizzy Pig Cow Lick rub about 20 minutes before cooking. It was definitely not overdone, and it was a good quality steak from Whole Foods. My question is, can the Egg be TOO hot for searing steaks? Anything else I could have done wrong?
PS - the gasket survived so at least there's that. Also remembered to burp before opening during the sear (Thank God!)