Yeah, I was wondering myself. Seemed quiet. So I'll post the results of my "Chile Rub" experiment. Test subject - 2# Flank steak (rare find - most here are 1/5-1/75#). Less than 1" thick in the center. Test rub - ground toasted Anchos and de Arbols crushed with garlic, salt, cumin and oregano After rubbing and resting at room temp for about 1 hr (had to hurry - had Dolphins tix) cut it in half. A- One half flashed on both sides in hot cast iron skillet, then finished off on a gas grill about 450-500 deg (thaas all she got, Cap'n), carefully turning 3x - (each side down twice) about 8 more minutes. B- One half directly onto grill slathered with peanut oil (the grate, not the steak). Turn once for 5 min each side. Results: A- had a reasonable crust, somewhat more stayed on the steak than on the grill, but I turned it gently from below with one of those burger thingies with a spatula on one side and loop on the other. Evenly cooked through to a med-rare. B- still left a lot of crust on the grill, but had a bit more than the original. Somewhat overcooked on the outside, undercooked at the center. Conclusion: Work on the rub. It seems too coarse and clumpy. Maybe some lime juice, maybe try the butter suggestion. Going to stay with the 3 flip method for meat this thin. Sorry purists. I'll use 'flip once and forget' for the thicker cut steaks. Thanks to all for the suggestions. Burp. Todd