Originally Posted by MTI

Grilling steak is hardly ever a two heat zone technique so, temp control isn't an issue, like it is with chicken.

I have a few friends who like "charred - rare" which is a pretty hard combination to achieve. Most restaurants won't even try and some even say the grill guy will not "burn meat."

As for the ash issue, it doesn't look like much of a problem if you layout the charcoal chunks and do a quick dust off before setting the steak down.