Steak grilling temperature

[accuratehorn]

I have a Big Green Egg, and it has a thermometer in the lid that goes to 700 degrees.
After a few attempts, I have found that I wasn't using enough charcoal to get the temp up high enough. Now I use a goodly amount, and it will go up to 700 or so, which gives a good grill mark and a little bit of crushiness to the outside while still allowing the inside to be medium or so.
But it is hard to get a medium rare or rare to medium rare which is what I like and still get some grill marks and dark outside layer on the steak.
How hot do people get their grills to cook a good steak? I have seen some restaurants advertise over 1000 degrees for their grills. How hot can charcoal get, anyhow? Can I get mine a little hotter?
Of course, I might not have any eyebrows left after the cooking experience, but I want the steak just right.

 

[BigWill]

maybe rub the steak with butter prior to cooking?

 

[LITNIN HORN]

Most high end steak houses broil their steaks in specialty, high temp ovens, that in some cases can be heated up to 2500 degrees. They also use a pat or so of butter(as mentioned above), which is very important in retaining the meat's flavor.

 

[John Galt]

Here is your answer.

www.nakedwhiz.com/trexsteak.htm

With only a few exceptions (Perry's being one), this method results in a better steak than anything I get any restaurant in Austin. Of course, quality of the meat makes a difference.

 

[accuratehorn]

Excellent-the TRex method will be attempted.

 

[Perham1]

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[DallasCowpoke]

trexsteak's, 4-page diatribe on what it takes to get a charcoal fire lit and hot enough to "sear" a steak, just reaffirms my 20 min, start-to-finish w/ my well-seasoned gas Weber as the undisputed winner.

 

[Perham1]

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[Mack Tripper]

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[DallasCowpoke]

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[HornBud]

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[cbs]

accuratehorn --- you shouldn't have a problem getting the BGE up to 700. When making pizza, I regularly hit 850-900 or more with little effort. If you do have those problems, it's probably an air flow issue. Feel free to DM me with questions.

Also, I had a Weber Genesis and it's a fine grill, but it's not a BGE. I think the biggest advantage of the BGE is the versatility. I can use it as a wood burning stove and make great pizzas at 800-900 degrees. Or, I can smoke a brisket or pork butt at 225 all night long. And everything in between. It does have some downsides, but overall, I think it's great.