Okay, I have a stupid grilling question. We like filet steaks and I buy them about 1.5" thick. When we grill, I can get a nice char on the outside, perfect medium rare inside, yet, yet, they are not hot enough (to my liking, anyway) when plated a few minutes later. What's the secret to getting a steak perfectly medium rare, but also piping hot? Definitely don't want to keep it on the grill any longer than necessary. Weber grill, charcoal