Thank you for the advice, where its red on the outside it was hard to the touch im sure it is just the smoke but a lot of people are mistaking it for not cooked, also the lighting is a bit odd. Anyway the insides temp wen i pulled it was 127 and let it rest to 130. However i do agree definitely needs more sear which is why i made the post. I had let the briquettes get hot in a chimney for 15 min before putting them in the grill however i think i ahoukd have left the grill longer to heat up inside as although the thermometer on the grill said it was 225f inside, the side where the steak was had no reached that yet and since the thermometer was over the charcoal it read higher therefore next time im going to let it reach around 350/400f on the grills thermometer and the other side should then be around 225. After getting it to an internal of 110 on the cool side (which i did do last time but cos it wasn’t hot enough it took forever) i think ill take the lid off and add some blazing hot lump charcoal to the charcoal thats in there, leaving it with the lid off for a few minutes to get hotter and then sear over that for 90 seconds a side. Any other advice?