i've been cutting 2-inch thick ribeyes & NY Strips.
the initial sear on a large produces a huge fireball - i need to do at least 5-6 at a time, so i can't use a mini or smaller sized cooker. all the lump is going hot and when the steaks go on, the entire thing lights up like a huge fireball and the steaks are engulfed in flame. i keep the lid open. do the 2 minutes on each side then let them rest 20+ minutes. its so hot i can barely use long tongs to flip and remove the steaks. all seems ok up to this point.[p]my problem is that the finish takes forever. the grill may be about 400 and i can put them on, flip them and the thermapen still reads 110 on the inside. its taking forever for them to get done. i add some wood and keep them on with the lid closed and flip them, but it still takes way more than the TREX recipe of 4-5 minutes per side.[p]i'm thinking of making the steaks thinner - next round will be 1.75 inches. friends have really liked these and the crust (just salt,pepper with mustard base) is nice and flavorful, but i think they are coming out a bit burnt because of the time they are on. and i'm getting tired of people cutting the steak open and me having to put them back on because they are rare.[p]can anyone give me advice on how to tweak my method to make the best steaks ever?[p]thanks a lot!