My Napoleon grill has an infrared side burner they call the Sizzle Zone.
In seconds it heat to 1800 degrees, great for searing meats.

No matter what kind of grill you have, I found the best for us is a 2"
thick steak. We split one 2" rather than have a thinner steak each.
You get a great sear on the outside and a juicy tender medium rare on
the inside.

I take the steak out about an hour before cooking, rub lightly with
olive oil. Both side get salt, pepper, garlic powder.

Get the grill as hot as you can. Put the steak on and sear the first
side for 2 to 4 minutes, flip and repeat. Once seared, reduce the heat
and cook to about 110 to 115 degrees internal. I had the grill at 450 to
bake a couple of potatoes so I moved the steak there to finish. Remove
and rest a minimum of 5 minutes and you have a great medium rare steak.

Depending on grill temperature and desired doneness, adjust as you see
fit, but this is a great starting point. Tonight we had rib eye but it
works well with a nice porterhouse too. Heat your oven if you don't
have a grill and sear in a pan.

Don't forget to let the wine breath.