My main hope for the Grillbooster was to grill steaks more like Morton's does: crisply seared outside and tender inside. But, my patio grill is gas so it doesn't get hot enough.

I bought a Grillbooster last week and ran an experiment yesterday: two NY Strips, rubbed with oil/salt/pepper, one cooked with the GB, one without.

The results were as I had hoped. The GB steak had a nice dark brown char outside while the inside was quite moist & tender. By comparison, on the control steak, to get the char I wanted, I ended up overcooking too much of the inside.

The only downside was I covered about 2/3s of my grill with the GB, reducing the surface area for cooking. The meat cooked in about half the time, which partially offsets the productivity loss. But if I'm grilling for a large group (e.g 15+ people), I'd probably forego it.

I'll keep using it for smaller groups. Good meat is pricey anyway, so I might as well grill it the best I can.

Rating: [5 of 5 Stars!]