For a Medium Green Egg, what would be the very best recommended approach to get the best sear possible while cooking the steak in a quicker amount of time, thus negating the Trex method (though I will try it as it seems quite extraordinary.) I'm thinking more of those nights that I'm in a bit of a hurry and trying to get all my sides timed for dinner after a hard day's work. I know you cannot buy a spider (SUCKS) for a Medium Egg, so what would some other approaches be to try to get that great steakhouse sear on your meat? Thanks all!!