Warp 10 Searing technique

[dualsig21]

I've been looking for ways to improve my searing ability on the reverse sear, and have had wonderful success with the following method and was wondering if anyone uses this:
Simply lay a GrillGrate directly ontop of the pile of coals and let it get super-heated while the meat is cooking low and slow on the indirect side. Once it is ready for the reverse sear, I remove the weber cooking grate and drop the meat onto the GrillGrate sitting on the coals. I am always greeted with a very satisfying sizzle, incredible crust, and no flare ups. I figure this is similar to Alton Brown's method of putting steaks directly on coals, but I think this is better.
Thoughts? I know this isn't groundbreaking, but I don't think I have seen it mentioned.

[Huskee]

Sounds like a good idea to me. I would never put a steak directly on charcoal, to me there's just no need to risk the ash deposit on your food.

[Isaac2264]

I actually used that technique a month ago with some steaks. Your right, it worked great!

[BBQCentralShow]

Steven Raichlen does this quite a bit. Lump charcoal, thick steaks...toss them right on the coals, flip and you are done. He keeps a small brush in case any lump sticks but says its minimal at best. Point of note: DO NOT try this with briquette charcoal...only lump!