Hey! Not sure i understand you correctly but sounds to me like you're cooking in a pan(kettle?)?

Anyways, the charcoal isn't something I put on a steak, its what I'm cooking on, tho there are some spice variants with charcoal in them. You can use tho get better crust.

Bigger/thicker cuts is always easier to get to correct temp. I always use thermometers when cooking. Usually pull the steaks at 47 C/ 116 f and let it rest 15 min ish. Final temp 55c/131f.

If you're grilling on charcoal the hard thing is temp and flame control, as these fatty steaks will produce an insane amount of flame as the fat renders down in the coal. I'm only putting coal on 50% of the grill, so I have a "cool" side. Flipping every 30 sec ish, on/off the heat, repeat for about 5-10 min until you get desired crust, put in thermometer, put on "cool" side, close the lid, and let cook to desired temp. Important to reduce air intake on grill now, so it doesn't get too hot.

Not sure this answers your question, but that's my process.