I seared these 2-inch beef steaks direct on the charcoal grill for ten minutes a side, then removed them to a cookie sheet, covered them in foil, and put them in a 350f oven for 20 minutes to finish cooking. The plan was to use the gas grill for the baking step, but it was too cold for the propane to work, and the fire kept huffing out on me.For the first time, I had steaks at "rare", "medium-rare", "medium-well", and "well-done". This was due to variances in heat intensity on the grill during the sear.
