Quote Originally Posted by IMissJack View Post
Almost the same as you. I use lump charcoal on a komado joe. I can set ceramic on one side of the coals to cook without direct heat after searing it. I usually do not wrap in aluminum foil just let it rest on its own before eating. Top with a little garlic butter. Serve with a baked potato and I'm a happy man. I have become a firm believer though that the better the meat to start with, the better my steaks are. I now almost always buy my steaks from a local Meat Shop with a good butcher. I don't like having to dig around at Kroger to try to find something that's not going to be as good as what he has anyway.
I used this method pretty much all the time up until recently. I now sous vide my steaks, then finish them by searing and basting with butter, garlic, and thyme. Sous vide really maxes out the texture of the steak; the meat is a lot more tender/supple because it isn’t getting that Maillard reaction for an extended period of time, but rather just the time needed to sear. Plus you get an edge to edge doneness.