Yesterday I cooked a New York strip on the BGE. I let it come up to temp, and when I looked the gauge was pegged above 750º F. I burped the lid a couple of times and tossed the meat in for 2 minutes, did the same and another 2, then closed the vents for the final 2. By now the gauge was down to 550 or 600 ish, and did the double burp as usual. When the lid came up the gout of flame that emerged was legendary! The smell if burning hair hung in the air like a wet dog blanket. I was able to retrieve the meat with minimal damage to myself, butt will exercise extra caution next time the needle passes 750.
The steak was nicely seared and juicy, on the rare side of medium, very tender. The little left over made a nice sammy just now!