1/2 lb filet on the grill. Fast or slow?

I cook mine fast, turn my grill off, and let it rest on a hot grill while I eat my salad.

Hot and fast...3 min on the first side....2 min on the second.....remove from the heat and let rest for 5 min....perfect rare steak....

I just finished mine. There was a little leftover. I'll have fajitas out of the leftover.

to each their own ... I prefer very low temp with heavy smoke for 30-45 minutes ... then take to very hot grill for 2-3 minutes per side ... medium rare with a smoke ring.

^^^details?^^^

Ummm delicious beff.

to which or what? If you were asking about mine, I have an offset pit with vertical smoker (pictures in various other threads). I like smoke, it's just that simple ... anyway, I will take a nice steak (any cut as long as pretty thick, ribeye is my preference about 2 inches thick), salt, pepper, garlic & onion powder and let it absorb for a few hours to over night, get my charcoal going and pitch on seasoned wood (I prefer oak or pecan, but mesquite works very well too), put steaks into top grate of vertical smoker with smoker temp at a low 130-140* or lower, let sit for 20-30 minutes, turn and let sit another 20-30 minutes, then put directly over hot coals paying close attention to flare ups, for 2-3 minutes per side (depending on how hot the coals are) for perfect medium rare. I have to leave my wife's on the direct heat for 5-6 minutes as she prefers medium+ (no blood) and likewise, she doesn't like much smoke, so I move hers to the heat first and when her's are done, then I move mine to the heat which allows an additional 10-12+/- minutes for mine to smoke.

I cook all of my steaks (with one exception being a whole tender) as hot as I can get it. I want to sear that sucker and get a light crust. Then I might just shut everything down and let it cook for a few more minutes.