Also depends on the 'doneness" that you prefer. If you like rare and even med/rare, here's how I do it since the wife, kids, and Ilike rare as in warm and bloody! I build a HOT searing, bed of coals. I then add some wood on top of that and wait for it to burn to the point of no smoke, just fire. I then toss the room temp steaks on the hottest part of the fire. It's hot enough that I can't keep my hand over it AT ALL! I let them sear, sizzle and I don't worry if there are flare ups. I go about 1.5 -2 mins per side depending on thickness. At this point they will have a very nice 1/4 crust/sear on em. I then pull to a cool spot on the grill and let em rest for another couple of minutes. Nice char, perfectly bloody, and warm center. Not for everyone, but that's how we like em. I also only season one side of the steak so that the beef flavor is not overpowered.
Reverse sear is good too, but I don't use it often.