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I prefer reverse sear, though its a PITA on a single egg. Set up for indirect at 225 and cook until the internal temp is around 110. Then take the steaks off, remove the plate setter/spider-stone and crank the egg up to 600 or more. Then throw the steaks back on for a minute or two a side, aiming for an internal temp of 135 or so. The grid marks are nice, but I prefer to sear the whole surface an even dark brown and the internal temp of 135 makes things nice and medium rare inside. Just my two cents.