Since this thread Big Green Egg--What I've Learned So Far was locked, I’ve learned some things.
A recent thing involves cooking in the Egg with the contact surface being a “disco” or discada, which can best be described as a wide, shallow wok (or alternatively a concave plancha). The disco I have fits, with modification, entirely within the BGE.
Tonight I did NY strips steaks and sauteed mushrooms. Fabulous.
What stand out is the combined advantages of high heat, charcoal flavor, and the crust that can only be attained by pan frying.
This may become my favorite way to cook steaks.