After much searching on this forum I decided to do some USDA prime ribeyes using what is often referred to as the Trex method. Dome temp 600, steaks go on, flames go up, gasket falls off. Presto, 4 pretty good steaks and one disabled BGE!
So upon the advice of our local BGE rep (and not wanting to fry my newly installed replacement gasket)I did some steaks last night using a different method. I just ran the dome up to about 475, slapped on the steaks and closed the lid. After about 3 minutes I gave em a flip and again closed the lid. After another few minutes I pulled em and rested. They did not get a great sear and really seemed more baked than grilled. Had a very deep ring of well done with a relatively thin core of medium rare center. Not great by any means, so whats the secret?