Yup, good cuts of meat I do about the same. Olive oil, sea salt, ground black pepper and a little garlic powder. I also do them exclusively on charcoal. I get the temp full blast, usually around 500*. I sear for 4 minutes per side and then flip again for extra cooking. For almost rare, I pull them off after the 4 minutes per side. For medium to medium rare I cook for 2 minutes more per side. I never do indirect with a good steak.

I've been experimenting with some indirect cooking on charcoal lately. I just bought a new charcoal grill (Weber One Touch Gold 22.5"). I've done whole chicken (brined of course), tri-tip roast, and just did a pork tenderloin (also brined) this past weekend.

I absolutely love BevMo. Wish we had one out here. I stocked up when we visited the family in Cali. Also ate several times at In-N-Out and Del Taco...yummmmmmm!