Steak question..char

FatMike....There are folks that love the char....our household is NOT one of them. I get the egg stabilized and burning clean at 400* with the grid in. Then 2-4 minutes before I put on the steaks, I open the dome, and open the bottom vent about 2". The coals come to life, then I add the steak. A typical 1-1 1/4 " cut is usually about 3-4 minutes a side. Then the critical rest time, where the temp continues to climb (carryover cooking). We pull at about 118-120 for med rare, and allow 10 minute rest with a loose foil tent (NOT wrapped!). And we do this on the typical (regular) grid set up. You'll find what works for you! But I too, and not a fan of the charred outside. Best of luck, and keep Eggin'!

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You can get what you are looking for. I sear even hotter than you (800-900) and we are definitely a low char family. Here is how I do it.
I get the fire roaring with the grid out. Once I have the desired temperature I put my grid in for a couple of minutes to sanitize it. I think this is important because if you have the grid in while you are building up heat it will be unbelievably hot when you actually put the steaks on. This will give you great grill marks but those grill marks will also be heavy char.
I sear for 75 seconds a side and then pull off to rest for at least 5 minutes. 10 is better and the TREX method is 20. During the rest I put my raised grid in and just crack my vents to get the Egg temperature down. 400 is what I prefer but anything under 500 is ok. You just want to be cool enough to no longer sear. The raised grid helps with this. Finish cooking to the desired temp. For me it generally takes about 4 minutes a side to get to about 128 internal. Great steak with a good sear and light char.

How thick were your steaks?
I'm with your family on the charring. It's not heaalthy at all either with all the carcinogens.
I would first of all try searing at a lower temp. Maybe 500 instead of 600. Also move the steaks farther away from the heat source. Sear for about 90 secs. on both sides, remove and let rest and get the egg down to about 400 and cooking flipping every 5 min. to desired doneness.

the heat mass of the castiron isnt best if your steak is sitting on it for all that time, its not a 2 min sear, its still searing during his dwell time from the retained heat in that grill

divide and conquer.

you cook a steak in two steps. one cooks the interior, the other cooks the exterior. sure, when doing the bit that cooks the interior, you are going to affect the exterior surface, but you can control it.

numerous strategies....

-to 'TRex' is to sear the exterior at a high heat to your liking, this also kick-starts the interior cooking of course, but since the sear is so brief (high heat, but maybe 90 seconds a side), you get the exterior you want without doing much to the interior. take the meat OFF and let it rest as the fire dampens down to about 400. the egg will take time to drop in temp, maybe 20 minutes. the meat will not rise much in temp internally while resting. then the meat goes back on. the dome temp is low enough that the meat will more slowly roast. the exterior will get some more sear, but not too much (which is why you only go 90 seconds the first round). this process divides the cook into two parts. the meat is roasted/grilled to the final internal temp

-to 'Xert' is to do a hurried-man's (reverse) Trex. Start low, maybe 375-400, and bring the internal; temp of the meat to within say 15 degrees of your preferred "done-ness". take the meat of for a moment, open vents, and the egg will quickly hit searing temps. meat goes back on until it is pretty. say 90 seconds a side.

-you can also "hot-tub".... put the steaks in a zip-top bag, remove the air, and submerge in very hot tap water (hottest you have) in a bowl large enough to hold them and a good bit of water. go out and light the egg. when the egg is ready, the internal of the steak (after maybe one or two water changes) will be 100-110. toss them on until they are done on the exterior to your liking, and check internal temps. should be close to your desired done-ness

this all hearkens back to the oft misunderstood "room temperature" idea, that you leave a steak out til it's room temp. couple problems with that, though the idea makes sense. most folks don't realize that "room temp" (say 65-70) would take an hour or more with a thick steak straight from the fridge. leaving it out for ten minutes, half hour, does nothing. i have been in steak houses where the night's steak sit on a counter all evening. THOSE are room temp, and the sear is all that's required, followed by maybe a little roasting for those that like dry tough over-cooked steaks.

divide and conquer. cook the exterior separately from the interior (conceptually anyway). and you can do it a few different ways. me? hot-tub usually, or Xert.