Got our new side of beef in the freezer last week. Thawed the first set of bone-in rib-eyes yesterday. They looked like low-prime to prime finish. Threw them on the grill last night (Weber Genesis II). Four minutes later I had a grease fire 10-12" above the grates from the fat marbling rendering on the grill... Pulled the steaks off for a couple minutes to let the fire burn down. Put them back on. Had to keep moving them around the grill to mitigate the fire. Ended up with a couple good steaks, zero leftovers. However, there has to be better way (trick?) that does not cause me concern that I'm going to catch my back porch (and house) on fire and turn the meat to a cinder...

How does one grill well marbled meat on a gas grill without starting an inferno ???

Use ceramic grill bricks on mine.

Layer them across the tops of the flavorizer bars.

Also make briquet style. Never used them.

Had you cleaned your grill recently?

^^^This^^^

Jeebuz, it’s a Weber. Turn off the middle burner and cook by convection, then sear them at the end.

Flat top, baby !

Have NOT cleaned the grill recently. However, have not had the problem with any other pieces of meat. Sorry, it is only a two burner. Get one or the other or both... Will try cleaning first and check results...

Go buy a set of grill grates, you can thank me later.

I ask as all too often grease fires are from dirty grills that have a bunch of burnt pieces that have absorbed grease which doesn’t cause issues until you have a much hotter than usual cook going on. If I’ve cooked chicken thighs, I’ll clean right after.

Flare ups are from what you’re currently cooking.

Grease fires are from previous cooks, ignited by the current cook.

Indirect.

Easy solution is a cast iron grill plate/griddle. Turn both burners on high, set the plate on the grates and let it get stupid hot, cook steaks to your preferred doneness.

https://www.lodgecastiron.com/product/pro-grid-reversibile-grill-griddle?sku=LPGI3

Yep! Grill Grates are a game changer.

Thank you for the post and the URL. Now I understand what you are referring to.

Vote #3...

GRILL GRATES!

Precook your steaks and that flare up with be your friend. I sous vide all my steaks to 127 degrees for about two hours. I use charcoal but gas will work. You need maybe two minutes a side to sear them off and finish at the bottom end of medium rare. Since your not cooking the steaks through you won't char them or get the grease fire due to the short time over the flame. You can also slow cook steaks in your oven prior to searing. Cook on a rack on a sheet pan. 275 for aprox 15 to 20 minutes til internal temp of about 120 125 then onto the grill.

Heat grill to 400-500 degrees, hood closed. (Grill Grates get a lot hotter than the air inside.) For 1" steaks, I put them on my hot Grill Grates, wait 90 timed seconds, then turn them a bit less than 90 degrees to get those beautiful diamonds. After 90 more seconds, flip them over. Two minutes on that side gives me a perfect medium rare. Let steaks rest for five minutes before slicing.

Grill Grates +4 They are indeed amazing.

Just as well do them in the iron skillet as use a flat top. No grill flavor there

Fat meat that drips is difficult over direct heat on a gas grill. I use a charcoal grill with good air control for prime.

Aside from what's already been posted, a spray bottle filled with water easily represses those hotspots.

Never owned a gas grill but used enough of them on vacation spots to know that air flow is too great for high fat meat.

Did a fishing trip in the Teton Valley and stayed at a vrbo. We about burnt down the house grilling ribeyes on a gas grill. Buddy poured a bunch of beer on the grill to keep it under control.

Grill Grates don't let that happen unless you're grilling something extremely fatty. Even then, the flames don't get back to the meat.