I am fairly new to the BGE and i normally cook my steaks at high temp for around 2 min a side and then shut the egg down and them the finish off. but last night i cooked some thick pork chops and my wife wanted salmon so i seared the pork then took them off let the egg come down to about 350 and then put them back on to finish and at that time i put the salmon on too They turned out great. my question is has anyone done this with steaks ? i am sure it will turn out good too but just looking for a little advice because i have to cook for 15 people in a couple days and i am not going to be able to try it before then. or should i do it the way i was before ?