I've tried two different steak cooks using the T-Rex method recently. First one went bad, the steaks came out overcooked at medium, but I found out my probe thermometer was shot and off by 20 degrees. I like my dead cow MOOING. Anyway, tried again this past Saturday night. Did five nice T-loins and two huge ribeyes. Did the sear at max temp with the grill right on top of the fire box, then tried the finish after resting. The steaks were already about at temp when they were put back on at 400. There's no way I could have let them go for 6-8 minutes a side. I must not be doing something right. The T-loins came out great - they're always tender. The ribeyes came off nice and rare, but were quite tough as far as ribeyes go. I never have had problems cooking steaks, and even my buddy asked why the hell I was changing my cooking technique. I'm willing to give it one more try, just to expand my knowledge/trick database. Any suggestions?