So I've cooked individual filets, ribeyes, and strips a few times now on my large BGE. I've tried the TREX method, and the reverse sear method (lower temps, with some wood chunks for flavor, then bring it up high to finish it off).
The problem I'm having is that despite heating up the egg, getting a huge fire going, and lava esque coals, my steaks almost always end up with half or more of the rub coming off the steak and being stuck on the grate. What am I doing wrong? Is there a smaller grate/plate I can get that I can use that will get closer to the coals and heat up to a higher, searing temp? Has anyone ever tried a piece of cast iron/stainless steel and putting that on top of the ceramic grate and searing on that to get a more even sear while maintaining the rub on the steak? I'm looking for the best ways to get a nice crust on the steak, more so than just a searing method.
The steaks have all come out perfectly cooked, regardless of how I've done it, but I would really like to get the rub to stay on the meat and not on my grate.
Thanks in advance for your advice!