[javadog]

There's no good answer to this. It depends on the heat of the fire and how close the meat is, how thick it is, etc.

Most chefs recommend starting a steak at room temperature, grilling with the lid off and resting the meat quite a while after cooking it.

Alton Brown even recommended searing a steak, resting it, then finishing it in a very slow oven, followed by another rest. It actually works quite well, in that the outside is browned and the rare/medium rare part is almost the entire interior of the steak. You could also do it on a grille, using both direct and indirect heat.

JR