Uh oh, a new forearm to wander around in......I am still keeping my gas grill, but will definitely use the egg for larger meals and for smoking! Hi tat,What size grill did you get? The relatively small size of the Big Green Egg has been the biggest thing holding me back from getting one. (That and having 3 other grills / smokers already at my house...) I do a great steak with the Palm Steakhouse method of searing it on a really high heat cast iron skillet, then resting and then finishing in the oven. So I'm not sure I'd use it for steaks. But the size for the cost thing has held me back. What do you think? J Joe - can you elaborate on this "Palm Steakhouse" method a little more? - sounds like it's worth a try. How long to sear and does it have to be on iron? How do you prep the steak? How long to rest before the oven? Any other details? What is the history of the Palm Steakhouse - I did a gOOgle but did not satisfy my curiousity. Thanks in advance - not intending to hijack here - just did not think we needed another BBQ thread.Hi Mr. Clean,It's pretty much as tat said. First off, I"m a huge believer that the quality of the steak is a lot more important than the grill. A good steak should have minimal time on the grill anyways. But for the palm method (and yes, it's from the Palm Steakhouse Book http://www.thepalm.com/product_detail.cfm?...;category_id=12 ) Is sear it on a really hot pan for a couple minutes per side. Then a LONG rest (30 - 60 minutes) then finish in the oven. I have a flat cast iron square pan that is really more a flat griddle like you'd cook pancakes on. Works perfect.You don't want the sides high or the meat will steam instead of sear. The way I do it is to fill a charcoal chimney up and light. When the chimney is red hot, I set the pan right on top of the chimney (this is an Alton Brown thing). I don't know how hot that is but it's HOT. I brush one side with olive oil, add cracked pepper, and kosher salt. Then set seasoned side down. Set 2 minutes. Season the top side and then flip. Then let the pan sit. Then finish in the oven as tat said. I can't imagine a steak being much better. If you start with a quality steak, it's as good as what you'll get in Morton's or the Palm. J Quality of meat is important but I disagree about the grill. For a great sear you need high temps. Most gassers top out at about 500 degrees or so. my temp gage on the egg is 900 I believe and I have buried that when searing steaks. I t-rex my steaks. this consists of buying a 1 3/4 plus inch steak. Season with dizzy pig rub and get the grill up to 1000 degrees or so. I then throw them on the grill of about 60-90 seconds a side. Some people dont use a grill and just throw them directly on the coals. I wear welding gloves doing this as the grill is SUPER hot.I then rest the steaks for 20 minutes or so while bringing the temp of the grill down to 400 degrees. I then finish the meat off, about 2 minutes per side in a closed grill. Best steak ever. Thanks for the info and tips guys - I have a commercial grade grill that will get up to 500 degress without issue - if I heat a flat iron skillet directly on the grates do you think it will effectively sear the meat or do you need flames as well? I pretty much prep the meat as stated above (except the sea salt - good idea btw). I typically heat the grill up as hot as it will go and then sear the steaks for 60-90 secs per side and then pull them off and let the grill cool to 325 or so - then toss them back on for about 5 minutes per side (I like them medium). Never had a complaint, but just looking to perfect and try something new. I will have to go get me an iron skillet.What about the meat purchase itself? I assume same day is best and let it sit to close to room temp before grilling? Do you find grocery stores to have decent quality or is an independent butcher a must? I have not found a real meat market around here - we have Safeway, Albertsons, QFC, Fred Myer for the major chains. Any suggestions?