I shoot for 125-130 so I pull the steak off at 110-115. I don't wrap the steak in foil, it just rests on a plate. A few tips I've learned:
1. before putting the steak on for the sear, pat both sides dry with a paper towel. It takes a lot of energy to vaporize the moisture then transfer the heat to the steak. If it starts dry it will get a crust faster.
2. try cold grate searing which is putting the steak on a cold section of the grate (not over the coals) then turn the grate over the coals. When its time to flip and rotate, put the steaks on a new cold section then rotate the grate again.
3. Make sure they are at least 1" or more in thickness, the thicker the better.
Good luck!