Oak chunks burned down to a hot bed of coals. Steak seared then moved to cooler part of grill to finish off, still over the oak coals.
I go with 1 1/2 inch thick cut as a minimum.
I would love to have one of those Santa Maria Grills like sammi got, just to cook steaks on. Man, the control you have with that thing.
Arlin, I like mesquite for grilling too, it is just that oak is our main cooking wood here, so for me it is either real cheap or usually real free.