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I cook mine high heat in the Lodge CI Skillet with the meat raised up on a little rack. It lets all the fat drip off. My recipe is eye balled ... 2 parts 80/20 ground beef, 1 part country sausage, an egg, 2/3 breadcrumbs, dash of milk, Cow Lick Rub, and diced onions. I'm sure I am leaving something out .... As stated above; Just do what your family usually does for a recipe but cook it on the egg.
I did one a few weeks ago by cooking it on a raised grid direct at about 325 until it hit 95*
Took it off, cranked to the fire to 575ish, lowered the grid and gave each side a sear. Wanted to take the fire temp higher but I could see the steak temp rising as it rested because it wasn't too thick. It was very good even though I served it with bud light ...