I premeasured one, only one, Char Basket (hereafter CB) with unlit Kingsford and then lit them in the Chimney. Once lit, the charcoal was poured into the CB and the CB was placed on the bottom grate near one side. With the grill in place the kettle was allowed to reach temperature in about fifteen minutes. The rib eye was seared directly over the CB for three minutes per side and then plated. I used my Thermapen and the temp was approx. 125F. The steak was seared on both sides, the char tasted great and not burnt. The color of the interior meat was a dark dark pink without being bloody red. Perfect. Great flavor Gotta' love those CB's.