How do you sear?

All great ideas, cool to hear everyone's tried and true methods. The problem i've had with ribeyes (the high fat content) is that that the heat can't keep up with the melted fat, and my "dry sear" turns to more of a frying operation. This is using the skillet in or above the coals. I think switching to a cast iron grate would fix that.

Has anyone tried a standalone IR plate for searing?