Pro tip for the direct charcoal method: coat the outside of the steak with course rock salt. It flavors the meat while helping the sear by keeping any ash or grit off your steak. Simply scrap off the salt once it's done crusting over before resting.

Second Pro Tip: Use ONLY hardwood lump charcoal or Alder for your coal base. Pine, Fir, Cedar and Hemlock can infuse a bitter, acrid taste which is no Bueno.