I get thick cut ribeyes and reverse sear them...put them in the oven at low temp until the internal temperature of each steak is about 110, while having the Weber kettle burning coal until it's as hot as it gets.
About 3-4 minutes per side on the steaks and let them rest. Great crust, still red inside.
I think it's basically what Mr. Jim said, but I have had terrible luck with getting meat up to about 110 on a charcoal grill. It always seems to burn too hot, so I do the oven reverse sear to start them off.
