I got my egg back in September and I have had pretty good success with a variety of different things so far.
Steaks, burgers, rack of lamb, pork butts, pizza and cedar plank salmon.
We eat steak pretty often and I am still learning the cook times etc of certain steaks on my egg. i.e. We have some fairly thin NY Strip steaks and I have found that if I get the Egg up to 700 or higher, a minute on each side gives me the perfect temp. I cook all my steaks rare to medium rare.
I have had similar luck with thicker rib eyes doing them at about 2 1/2 minutes on each side, but I struggled with Filets the other day getting the temp right.
So, I was wondering if anyone has a chart or basic grill temps that they cook different cuts of beef and cook times etc. I am starting to make a chart for me so that I don't need as much trial and error, but if anyone out there has already suffered through the trial and error I'd like to avoid it if possible.