Thanks for all the ideas on this forum. I tried one of them last night. I have a large egg and went and bought an inexpensive smaller grate that basically just sat right above the coals. Got the fire going and seared both sides for about 1.5 minutes each side (could have gone longer but never done it before and was afraid I might burn it). Pulled off and put the regular grate on and shut down the egg till it got to around 350 degrees. Threw a big chunk of hickory on, set the vents back up to hold around that temp and finished the steak around 350 - 375. Steak turned out awesome. It was a bone-in ribeye. I know there are several ways to do this. I just tried this method and it worked great with this steak.