A fresh batch of charcoal in a cleaned out Weber grill is the method I have used for decades.
Hot, and I mean really hot coals with the beef at room temp.
No more than 5-5 1/2 minutes per side for T-bone or other steak.
I do use a bit of olive oil on both side to give the meat a little cripyness.
I like my beef rare.
like mine medium. juicy but not mooing at me, LOL.
My dad used to cook his to leather, then dipped it in vinegar for moisture. His words, not mine. LOL