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Yeah, I think Alton did that as well with skirt steak, irc, but I don't think I'll try that one. I think I need to play around with the timing a bit more, cause I like a more evenly cooked steak as well.There is an equivalent method called caveman which involves throwing the steaks directly on the coals with no grid. I've tried it - it works, and surprisingly you don't get a bunch of ash on the steaks. But ultimately I don't like it. You have less control over your doneness and you get more black and blue (like in your picture) - great, if that's what you like, but I like a more even cook. Gimmick, IMO.