On my Weber OTG grate over blazing lump, more of the steak is exposed to the heat, because of the size of the grate bars, giving the excellent sear/char I'm looking for. That's the big taste difference to me, because more of the fat has started to melt. On my Weber gasser, the size of the grate is larger, which is great for "grill marks" but isn't creating that char I love so much because less of the meat is exposed to the fire.
Weber 22.5 OTG
Kinda-fast Grey Thermapen