Buy a couple good quality steaks, New York strips are our favorite. Have the butcher cut them about 1 3/4 to 2" thick.
Get the egg fired up to 600-700 for searing. You don't have to use a cast iron skillet, but it does a very good job at searing.
About 10 minutes before you put the steak on the egg coat both sides with olive oil, kosher salt and freshly ground black pepper. We go very heavy on the salt and pepper.
Carefully open the egg and place the steak in the skillet or on the egg. Leave the egg open for this and sear at 90 seconds per side.
Pull the steaks off the egg and set them on the counter inside for 20 minutes. Note: if you have large dogs you better put them somewhere out of reach. This allows the steak to relax. Trust me it works. While the steak is reasting bring the temperature of the egg down to 400.
Right before you put the steaks back on the egg add more salt and pepper, not as much this time. Cook on the egg for 5-6 minutes for a 2" thick steak and rare to medium rare.
Once you make this steaks at a restaurant will always be 2nd class.
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