My first Weber kettle (1977) had a cookbook with it
one of the recipes was to take a beef roast and cover it with mustard and stick it right in the burning coals, and then cover it with more burning coals
The steaks were 2' thick and cooked for about 5-6 minutes on each side. They turned out to be quite rare, which is good, not bloody but still very rare. If I would have wrapped them for resting they probably would have been absolutely perfect. I would recommend 1 1/2" thick steaks if you have to have your meat more on the medium side.
I did use the lid a couple times to control the heat.
Dont attempt this without long tongs and welding gloves!