Start the steak off by cooking it indirectly. When it gets close to your desired temp cook it directly to get a sear on it.
Ah. Doing that. Got two pans of grilling veggies beside it - asparagus, sweet onion, sweet bell pepper, zucchini, and squash. This thing is big enough to feed three people. I set it off to the side and will sear it on the bottom grate when it’s cooked right inside.