I would say that you are fishing for something about tips, because that looks really good. Probably my favored amount of char.
The way I usually do meat is to flip it before I move it to the sear, because of the fat that accumulates on the top, so that drops off. That way I don't just drop a big load of fat into the coals. Usually more of a factor with burgers than steaks. Anyway, then sear with the lid on. And then peer through the lid vent holes because of my OCD. Or ADD. Or ADHD (high def version). Or because I have to see that the meat isn't burning up.
Your steaks look great, I wish that I could start with the raw product in your pic. The best butcher I know sells great ribeye at $19 a pound and it doesn't look that good.
I suspect kale might be an issue...