I did them sous vide with salt, pepper, and garlic powder at 130 deg for ~2 hours. To sear them I got my charcoal chimney out, filled it with briquettes, and got it started. Then I patted the steaks dry, brushed some olive oil on them (I prefer clarified butter but didn't feal like making any), put a little more salt on them, and put them on a metal rack that I had removed from my smoker.

Then when the coals were starting to get hot in the chimney (I measured ~700 deg at the top with my infrared thermometer), I put that rack directly on top of the chimney so the steaks were right over the coals (they were close together so they would both fit directly over the heat). After a minute or so, I took the rack off, flipped the steaks over to a new (still cool) part of the rack, and did the other side.

Turned out really good. Sear-wise they were good- I probably could have left them on for a little longer. But the charcoal left just a hint of flavor in the steaks that you don't get searing on a gas grill or broil or pan on the stove. Tasted really, really good.

These were some USDA Prime filets that I bought at Sams Club.