I sear first over lump. I then pull off to the side and let it finish cooking with some bourbon barrel wood for some smokey goodness. I monitor temps on the steaks until they are near 130 then I throw it on its sides to render off and crisp up the fat on sides. I like NY Strips, by the way.
If you've never tried a steak over bourbon barrel wood you're missing out, I don't care how good your steaks have been in the past, they'll be better over bourbon barrel wood, guaranteed.
I'm making a steak tonight to share with my wife for our 9th anniversary!