Gentlemen, if you're reverse searing your steaks you're on the path to enlightenment...but let me tell you, last night I used my charcoal grill with some hickory wood chips as a a substitute for the oven and OMG. Talk about best of both worlds. Let me break this down for you. Take your ass to a home appliance store right now, grab a decent food thermometer, stab it into your thickest steak, set the alarm for 130 degrees F, light charcoal and soaked woodchips on ONE side of your grill, once they're hot throw those steaks on the side that doesn't have coals under it, cook until 130F inside, then sear those little bastards in some butter in a piping hot cast iron pan while basting with the butter and a smashed garlic. When you're done, add some more garlic and a splash of red wine to the pan to deglaze and have yourself a delicious pan sauce. It was gone before I even thought to take pics so use your imagination. Now go, and be full, my sons.