The photo below isn't great but if you click on it then it will enlarge. You can see in it the searing you want to create from the fierce and dry heat, and the grill bars themselves. This is how I went about it in full.
Obtain best quality thick sirloin steaks. Leave on the side in your kitchen all morning/afternoon/day in a bag to come to room temperature. Remove from bag, pad with kitchen paper and leave out again for an hour or so to nicely dry.
To leave the inside of the steak rare and char the outside, while the steak is at room temperature, will require a severe heat. I built a fire from charcoal and split logs, and when the flames had died down arranged the logs into a circular ring that the grill actually sat on, above white charcoal in the middle.
Do clean the grill beforehand and leave it for five minutes to get really hot.
With a sharp knife, make one or two cuts vertically through the edging of fat and membrane beneath. This is to avoid the steak distorting when the fat shrinks up. Rub the steak with a little oil and season.
Lay on the grill. You will have to judge the timing yourself but if the heat is right it's not going to take very long at all. Maybe a minute on each side would be fine. Each time you grill a steak like this get into the habit of prodding it to feel how well done it is, and over time you will get the hang of it.
Turn the steak only once to avoid losing juices gathering on the surface. Remove to a wooden board to rest for a few minutes. Season again then serve.
Cabernet Sauvignon is the ultimate match for this.
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