NY Strip steak like Ruths Chris.

I love the NY Strip steak from Ruth's Chris and I've been trying to duplicate it on my BGE. Finally after many tries I have succeeded. Here's what I did:
1. Cleaned out the BGE to remove all the small pieces of charcoal and dust from the bowl.
2. Put in new BGE lump charcoal. The bag I just bought had bigger pieces than in the past which helped stoke the fire.
3. Opened the top and grate and the BGE got up to 600 degrees in about 20 minutes. Cooked at its peak, about 700.
4. Bought prime NY steaks at Costco. Trimmed the fat and seasoned heavily using Dizzy Pig Cow Lick steak rub. I mean heavy, so the dry rub covered about 75% of the surface area. Added garlic, salt and pepper.
5. Cooked first side for 2 minutes and 2nd side for 4. When I completed the first side it had a charbroiled surface.
6. When I removed the steak it had a very cool center, less than rare. But in about 3 more minutes off the grill it continued to cook and reached a perfect rare to med rare when cut open.
7. The seasoning and high temp gave the steak a crisp coating that was very much like RC.

The key is getting the temp up. Prior attempts I was unable to raise the temp beyond 400. That was due to small pieces of charcoal inhibiting air circulation.[img size=150][/img][img size=150][/img]