I'm sorry this isn't about Michigan, but hopefully we grill them as well.

My family is "over turkey", so we do "Steaksgiving" and I'm in charge of the steaks.  Last year I made 3 filets and 3 Ribeyes, and it worked out.  However, I reverse seared the steaks and it literally smoked out the house before dinner.  Wife is saying I can't do this again.

I'm told that I can do the reverse sear on the grill.  But my belief was in order to get the "sear" the entire steak needed contact with the cast iron.  On a grill this isn't possible.  So am I wrong about the need for contact in order to get that "Maillard effect"?  Because on a grill I won't get that complete contact.  

I was also thinking about using the Sous Vide for the steaks and then searing to open up kitchen space, but that's a separate convo.  I'm merely concerned about the searing aspect on a grill.

Again, sorry for the diversion.  But I am told that Carnell Tate is 100% playing.  I'm serious.  I was told this.  And I think this guy knows.  Just saying.