My observation when I use GrillGrates is that the meat is tougher. I’m cooking to medium and medium-well for my wife. At this point, I’m more inclined to simply cook at 400 on my RT-700…without the grates. Flavor is more important to me than race stripes in my steak.I've used my Grill Grates many times when doing a reverse sear.
What kind of concerns do you have of them?