We've been cooking thick cut New York strips on the egg. We sear around 700 degrees, and then let the temperature drop to 450 and finish cooking. Has anybody cooked at the high temperature after searing but putting the plate setter in? It takes a while to drop the temperature to 450 (we have the extra large egg), and I wondered if using the plate setter at the high temperature would have a similar affect, but not having to let the steaks sit off the grill for twenty minutes. The steaks turn out great the way were doing it, but I was curious if anybody has any thoughts. Attached are a couple pictures. Thanks for any comments.