Order good quality steaks, New York strip, rib eye, etc. 1-1/2 inch thick, cook with indirect heat until they reach a temperature 5 degrees lower than required, then sear over high heat.
Better than almost any restaurant--tender and juicy with a homogeneous profile and a beautiful crust.
For steaks, I don’t need any fancy city slicker temp guage. The 5 finger test does the trick. Of course working with charcoal and a Weber Kettle keeps the flareups down. Gas grills are a little trickier. I kicked my last gas grill to the curb Tuesday. I may get another one to have a little extra capacity for pool parties and such.
My dream machine is a Hasty Bake Stainless.