When cooking with indirect heat on a gas grill, the only necessary technique is to place meat on the part of the grate under which there is no active burner. Whether you decide to turn on the two outer burners with the meat in the center and those burners are off, or the two left or right burners with the meat on the other two – this explanation would seem to satisfy the needs you have. If you want to adjust the temperature of the cooking chamber, then it’s a function of how high you turn those burners that are on – and that will require some experimentation to achieve the temperature level you desire.

Does this answer your question??

But here’s a comment for you:

I am a bit confused as to why you are using indirect heat for cooking steaks. Most folks use direct heat for grilling steaks. Specifically they want higher heat to sear the surface of the steak, then transfer the seared steak either to a pan or lay it on a portion of the grates that aren’t turned on, where the meat will finish cooking from the lower indirect heat. Continuing to grill meat after it is seared (those grill marks e love to see and which also add flavor) to ‘get it done’ will most often result in over cooked meat that is dry on the outside and just done on the inside.

Here are two posts which you may find helpful when it comes to grilling steaks.

The Perfectly Prepared Grilled Steak

Basic Grilling: “Sear & Hold” for Great Tasting Results

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