I've had my large Egg for about a year now. I've cooked a lot of things with almost always great results, but it seems the trickiest thing to cook is steak with a high temperature sear. Maybe it's just because of how critical the timing is for pulling a done steak. I've tried the Trex method and it seems to work well. I use entirely new lump hardwood charcoal as suggested, with the largest pieces at the bottom, clean out any old ash before the cook and can pretty easily reach a sear temperature of 700 degrees. Tonight I cooked 3 ribeyes, searing for 1.5 minutes a side with a cast iron grate and pulled to rest for 20 minutes.
My problem is that the timing seems unpredictable for the dwell. At a temp of 400 the steaks seem to want to cook too fast after resting. I've tried not covering them with foil, reducing the dwell temp to 350 and even resting an extra 5-10 minutes. After flipping at 2 minutes often the internal temp measured by my Thermoworks will be 115 degrees, and by a minute or two later 130-140+. The nakedwhiz write-up (which is for a medium egg) claims it takes 6 minutes a side to cook a 1.25 inch ribeye, but I usually have to pull mine at 2-4 minutes and it's often just in the nick of time. My question, for those who have experience with a large egg, is is this normal? Luckily my steaks turned out great tonight but I just want to be sure there's nothing I'm doing wrong here or could do better.