My personal favorite for quick sear cooks like steaks, chops etc, is to raise the charcoal to the upper level so the coals will be right below the cooking grate - Weber instruction manual calls it their direct method. But, I'll put the coals off to one side, or use one of the baskets so I get a hot/direct searing searing zone, and then other side is indirect.
You can put some foil down on the side of the grill without the charcoal to help all the air flow into the coals and not up on the "cool" side.
Start the steaks over the coals to get some searing and color on both sides, then move them over to the "cool" side to finish up the cooking....pull when 135ish (mid-rare ?) internal temperature and let them rest a good 5 minutes. Of course you may prefer more or less rare,
Dome thermometer usually reads steady about 450 when I do this method...
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