Though, if I'm being honest, my favorite way to cook a steak is to sous vide it for 6 hours and then sear it on the grill. You cannot cock that up.
On the rare days that it gets too cold to grill here, I switch to sous vide and a cast iron skillet...but my first choice is still direct grill. I really like the texture contrast the high heat sear gives...kind of like the corner brownies vs the middle of the pan if that makes any sense.
Egg is great smoker as well...will hold 200 for roughly ten hours and temperature control is very precise once you get the hang of the airflow down. Pizza is fun as well.