One of my favorite steaks is a pan seared filet. Used to do them on the gasser and side burner in a CI skillet, and tonight decided to try on the Egg. Fired her up to 600 and heated up the CI griddle direct (will need to re-season the flip side). Applied a generous dusting of Texas Roadhouse Rub to the steaks, added a few tablespoons of clarified butter to the hot griddle, then seared the steaks for 2 1/2 minutes a side. Removed the griddle (be very careful, as it's got a lot of hot grease and not much of a lip to hold it in), then finished to 125 IT direct on the grid. Some of the best steaks I've ever cooked. Great crust, melt in your mouth tender. The Texas Roadhouse Rub and butter gave a great flavor.
It's not a science, it's an art. And it's flawed.