Picked up some thick choice Porterhouses at Costco. Rubbed with Kosher salt and in the fridge elevated on skewers all day. When time to cook a little grapeseed oil, a dusting of MSG, yes MSG! and some Spiceologist Cowboy Crust rub. I really like the Spiceologist rubs, lots of flavor, very little salt to avoid that double salt jeopardy.
Set up the keg with the elevated "colander firebowl" with a Weber wire grate on top for a Hibachi Style searing cook.
BamaPat got the filet side, BamaBob got the strip steak.
Here you can see the colander with the wire grate right over the top. No pretty sear marks here, it's all about that all over sear.
Gotta love that Cowboy Crust! The main ingredients in the rub are ancho chili power and expresso. This was one good steak. The MSG really makes a difference.