Man oh man those steaks look good. Give us some detail... were those grilled hot n fast the entire cook, if yes at what temp? Were they reverse seared? How were they seasoned?
Any drippings that hit the Flame Zone pan during that steak cook should be super easy to scrape away.
Here’s a pic of my drip pan... does this help (it’s actually not to bad in this pic, and these were fatty burgers!)? It definitely gets gunked up when grilling, but it’s so easy to scrape every few cooks. To me it’s not much different than the Weber gas grills I’ve had in the past. Instead of a Flame Zone pan the Weber’s would get all gross down in the belly of the cooking chamber. Much like my MAK, I would do a quick scrape every so often on my gassers. It’s called seasoning AND seasoning adds flaaavuh