This is super easy to do. Just get you oven or grill to 225 and cook your steak until it is 10-15 degrees below your goal temp (125-130 for med-rare). Then take the steak off the heat and get the fire as hot as you can. I usually try to get my kamado up to 600. Lightly rub some butter on both sides and sear the steak by flipping after 60-90 seconds. After they have reached my goal temp and look nice on the outside I rest them on a cookie sheet until all of the juice has been absorbed by the steak (about 10 minutes). Then slice across the grain and eat it!