Superfluous thread, for sure, but I'm just always happy when I don't ruin something on the grill. I've never used it enough to get really comfortable, plus having the sous vide fall back doesn't help matters. But I nailed these (for my tastes at least.) I took a page from the Wylie stovetop steak method which is basically the opposite of what I was taught: instead of only flipping once (or else they'll be ruined!!!!) he flips almost constantly (every 7 or 8 seconds!) I didn't do quite that much, but I think a ton of flips lets you get the super deep char on the crust, but somehow not overcook the inside. With that, plus the constant use of the thermopen (another old myth that Alton Brown did away with: don't poke the meat or it will be ruined!!!!) I managed to get it right. Or maybe I just got lucky.

I still want to be the guy who can just press down with a finger and tell exactly how done they are, but I think I'd have to be working a line somewhere to get to that point...