I love rib-eye and those were perfect before and after cook for me.
Wife needs it almost no pink, but I can get a his and hers cook with some hot and cool placements on
the kettle.
Missed the development of the X Fire.
Noticed the Argentinian style cooking grates. Thank you for pointing out the deficiency of the current design. I thought about making an experimental grate for my Brinkmann.
Have you considered a grate with the "V" spaced further apart?
I thought about using the plasma torch and cutting down the angle iron, too.
The Argentinian style grate has a lot of thermal mass plus the hot and cold spots for direct sear.
Do you capture enough meat juice to make a gravy?