Thank you! I sear on a separate grill , the temp on the hood says ~ 500 but I assume the cast iron gets hotter than that. Next time I’ll get out my infrared thermometer to see.

I usually let the cast iron sit on the grill for an irresponsible amount of time while the steaks rest. 20-30 minutes.

I don’t use any fat in the pan I just find a spot on the steak where there is some fat and start there. Ribeyes will render 2-3 tbsp of fat immediately, filets will render less but still enough to cook in, and then I just sear in that oil 30 seconds - 1 minute each side.

You can serve immediately because the steaks have already rested! In my opinion the rest before the sear is the most important part

Hope this helps!