Can get that char over a screaming hot bed of charcoal and still keep it edible. Medium rare really is the flavor sweet spot. I like the char too so I'll throw it directly over the coals for a couple minutes each side to char/sear then move it to the cold side of the grill to finish. One of these days I'm going to cook one cowboy style.....directly on the coals. Seems like a method I would llike