I use my Weber Kettle for competition steaks. Have the Weber charcoal baskets pushed together to the center overflowing with hot coals, and then a cast iron smoke box with coals on top of it to the back. I use Grill Grates (aluminum grates) and get them to about 620 and then cook hot and fast, about 5 minutes each side depending on thickness. Allow about 7 degrees carryover.
I generally sous vide when cooking for myself and then sear in cast iron skillet.
I use chimney starter with a regular grate on top for cooking deer steak super hot and fast. Can get a char without over cooking the center of the thin cuts. You have to be focused when you do this and flip every 15 seconds or so or you will overcook quickly.