I usually use a pellet smoker for my outdoor cooking, but I'd like to be able to prepare good, thick steaks too. As I have discovered, I can't easily get a good sear in a pellet grill. I'm wondering whether a ceramic (egg-type) grill with the lid open might enable me to sear the meat there first and then quickly shift it over to the pellet grill to finish. A related question: I have some shiny new "Grill Grates" for cooking steaks, but I don't know whether to use the Grill Grates on a ceramic/egg grill before I transfer the steaks over to the pellet grill. Why transfer the newly seared steaks to a pellet grill at all, you might wonder. Because I don't think I could get the temp inside the egg to decline to 350 F in a reasonable amount of time. Meanwhile, the hot seared steaks would become cool bricks, I'm guessing.