I am a fan of high-temp grilling on the egg for burgers, steaks, etc. bought from the local grocery or Costco. Sear each side on cast iron at a high temp, then shut the egg down to let the meat cook a bit more at moderate temperatures. I love the caramelized crust on the outside and the juicy, med-rare inside.
However, my family is going to be switching over to grass fed beef (buying a side of beef from a local farmer). I have been reading a lot about how grass fed beef, because it is leaner, higher protein, and typically dry-aged, needs to be cooked at much lower temps and for less time in order to remain tender & moist. Sounds like many are turned off of grass fed due to cooking it the "same way" and have a tough/dry experience.
So, how to marry these two approaches? Does anyone have experience "T-Rexing" grass fed beef on the BGE? How do you achieve a similar consistency?