Here are the details...I cooked indirect to an internal of 80F then turned and continued indirect to internal of 115, at this point I pulled them dried them and seasoned with evoo and Carne Crosta Steakhouse rub to get ready for the sear! I added half a chimney of fully lit briquettes(weber) to the 20 i started with. I then did cold grate sear by not putting the grate on untill the sear and then seared 1 min turning the grate each time i flipped a quarter turn to maintain a cold grate for 4 1 min sears and flips of the steak. here is a great video explaining how i did it all from ABCompany. https://youtu.be/xGjJQQCfqNY