Let's hear your steak cooking method

I don't think grid level is the problem. Even with choice/CAB I get solid results. If you have a thick cut, try reverse sear. If not too thick, try 400-450 direct or caveman. Flip often or shut the lid, you can still get good results. Do you have some sort of digital instant read thermometer?

For me I like to go sear at 700 I season about 35 45 minutes before leave out on counter put just a bit of oil each side season how you like for medium rare I go 2 minutes per side for medium I would go 230 per side then close down egg let sit another minute on egg then plate let rest 10 minutes under foil. I have never had dry steak with that method just my thought

Caveman is nice change up.

I start with a steak at least two inches thick. Salt and pepper. Cook at 250 until internal temp is 120. Then allow steak to cool. If more than an hour, put it in the fridge. It's best to stand the steak on its side if possible so both sides dry as completely as possible. You will get a much better sear if it's allowed to dry. Then, get a cast iron skillet as hot as possible and sear both sides for about two minutes each. This has worked great for me. Good luck! 

like @saltysam reverse sear is the way to go. My new plan of attack is going to be to get the steaks to 115 on the Lbge and have mr max screaming hot for the sears. love steaks

@smokinflag I started cutting off that fat on the new York strip. It never renders and it I don't like it. Is there anyone else who cuts that fat off?

Pretty new at this as we've only had our egg for a few weeks, but reverse sear imo is awesome. Hard to do it wrong really and great results. 

Thick steak, 2" plus reverse sear, 'nuff said.

I have started finishing in a CI pan with butter, roasted garlic, rosemary, and thyme.  You just have to pull sooner and let it last longer in the CI pan.  Keep an eye on it to keep the butter from burning.
Dang, I need to go hunt down a 2" porterhouse for lunch.

first, there are lots of posts here on how to raise the grid from simple inexpensive diy to more expensive online options....find a raised grid option. second, the strip is way better cooked rare to med/rare, by the time it hits medium its getting tough and med/well its toast so timing is critical with internal temps on this cut, you need a good temp gage like the thermapen. if you want that cut cooked like that i would probably watertub it for two hours, cook at 650 til 130 max, rest on a warm plate for 20 to 30 minutes under foil and make sure its no thicker than 1.25 inches. or better yet a ribeye cooked the same way, its more forgiving to overcooking i shoot to pull the strip off at 123 internal and a ribeye at 127 and those 4 degrees make a big difference for the strips tenderness, but i like med/rare. if your cooking two, take one to 130 and another to 135 and compare and take note

Lots of good comments in this thread. I'm starting to believe reverse sear is the way to go. However, roasting until 120° may be a little overdone for our tastes. We like steak rare so I'm thinking I'd pull it once it reached 115°. Let it rest while I get my CI skillet up to temp and then sear it on both sides so we serve it after a rest between 120°-125°.

I've done reverse sears a few times but here recently i've been hot tubbing my ribeyes. Pot of 115 degree water for 1 hour (no change out of water). I actually fill the ziploc bag with a can of sprite/7up and a dash of garlic salt and tony chachere's seasoning.

while in the pot get the egg started with about 20 min to go and get it to 600. Pat the steaks dry and then sear for 60-90 seconds both sides.

Works great for me.

What's the minimum thickness (2''?  1 1/2''?) for doing Reverse Sear "right"?

I've tried Strips and Ribeye both at 1 1/2'' and had mixed success - but we like our steaks true medium (which to us is a 'little' pink) and that may be drying the steaks out.

I usually need to cook to 140 internal then on blazing hot CI skillet for 1 min per side.  Takes it to about 145 finished temp after rest, which on some occasions is still too pink for wife.  (I've done 250-300 to 135 before first pull and that's too pink for wife).

Not sure how you guys are doing low teens and 120s when pulling before CI..

4Runner said:

For thinner cuts I go hot and fast down low and flip and flip until done to our likeness.   Reverse sear for all other thick cuts. 

+1 for this combo.  Thin cuts, don't be afraid to flip a lot.  Hot fire, flip every 45-60 seconds or so until done.