I've had my BGE for 5 months now. I've mastered pork and chicken, but I'm running into problems with steaks (mainly filets and rib-eyes).
At first I was over cooking, but now I've got that under control. The issue I have is the taste.
On my old Weber Genesis 310, I cooked the best filet (according to the old lady). EVOO, kosher salt, and pepper.
I use the same recipe on the BGE, but the steaks taste like the lump charcoal- not steak. I cook them at 500-600 for a couple minutes each side until the internal temp hits 125 degrees. I take them off and let them sit for a few minutes... by then the IT is 130 degrees.
My wife says they still taste awesome, but I'm my hardest critic.