Greetings all... my most awesome wife got me a large BGE for Christmas, after I've been lusting for one for years. I also got the platesetter and cast iron grate.
I've been using it for about two weeks. Think I have a good handle on lighting and temp control at this point. Indirect and direct raised at 400 or so have been money; ribs and spatchcock chicken were both the best I've ever made, hands down.
So steaks... I'm 0 for 2. I've read a lot of the methods here, it's enough to make your head spin. Half of the advice conflicts with other advice. Shooting for med-rare for me, med for wifey.
Attempt #1: thick filets using TREX (roughly). Got Egg cranked way up with cast iron grid, chunk of cherry, steaks seared 90 seconds per side with lid down. Left steaks on, closed vent, put damper on top. Went to flip them at five minutes; internal temp already above 140. Steaks still surprisingly good, although too well done and too smoky. Got me a Thermopen the next day.
Attempt #2: NY Strips using XERT (roughly). Cast iron grid, then plate setter legs up, then stainless grid. Dome temp at 275, hickory chunk in fire. Put steaks on; checked 20 minutes later, still raw. Internal temp 80 degrees. Cranked dome temp up to 375, another 15 minutes; cooking, but internal temp less than 100. Cranked dome temp up to 475, another 7-8 minutes; internal temp 140 (grrrrr...). Took steaks off immediately, removed stainless grid and setter, let the fire rip. Pinned the thermometer around 1200 within a minute. Put steaks back on to sear, 1 minute per side in what can only be described as an immolation. Head high flames and clouds of smoke. Again surprisingly tasty for burnt steak.
So. I could use some constructive criticism (there should be plenty), so I don't screw up a third time. TREX or XERT? I'm leaning towards TREX, just because that sear at the end seemed like a criminal act on what could have been edible steaks.