The last two times I did steaks, strips last night and rib eyes last week, I did a two minute cook per side at 650 degree dome temp, then pulled them. I cut them as close to 1 1/4 inch thick as I can. They came out perfect, crusted outside and pink in middle, insta temp was 145. Before that, I was doing the 6 minute version of 2 min flip/ 2 min flip/ shut vents flip and pull after 2 min. They came out perfect the first time I did it but after that they always seemed to be over done for our liking. Could this be the different brands of lump, that even though the dome is the same temp, some of the lump just burns a heck of a lot hotter than others, so things that are getting grilled cook so fast ? Oh, at first it was always BGE lump but lately its been either Maple Leaf or (gasp) Duraflame.