hybridizing the sous vide and reverse sear stuff. Might not meet certain food safety standards (I haven't dug into that) but we're all healthy so far. Lotta work but my experience thus far is that it's superior to a straight sous vide or a straight reverse sear. Exterior kind of crusts up, even before the sear, in a way that we really like, without cooking the meat just below the crust past the 130.

2" thick pieces.

Sous vide for three hours or so at 130 (best compromise - I like rare, she likes medium rare, kids like it all).

Pull it out and do a dry brine - salt and pepper well, leave uncovered in the fridge overnight or even two nights. A bit counterintuitive and probably unscientific but I've found evidence online of other people taking this step.

Bring it out of the fridge 1-2 hours before it goes on the grill.
Keep coals low, put steaks in for indirect heat. When they hit 100 to 110, pull the lid off and get the colas hot as you can. Okay to pull the steaks off if this takes any length of time.
Then with a rib eye, sear it over the hot coals for a few seconds on each side.
For filet, which has a lower fat content, dip it in melted butter before searing.

I can eat this straight up with great joy but frequently make a little sauce - wine, worcestershire, blend in some caramelized onion, a little beef stock, and then (if we do the melted butter), the scrapings from the butter pan.

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so I'm in a band now:
album ---> http://greenwoodburns.bandcamp.com/releases
Soundcloud ---> http://soundcloud.com/greenwood-burns

my own stuff -->http://soundcloud.com/lonesomedstringband

avy by buckshot_defunct