A friend is dropping by in a few hours with a three-four inch thick dry aged super prime rib steak. This is a fantastic piece of meat and I want to cook it perfect. I am used to cooking steaks half as thick. If it was winter I prob would roast in oven since it is about three pounds. If I use a charcoal Weber grill and grill / roast it what do you folks reccomend? Low indirect heat? High indirect heat? Direct and indirect heat? I will use a digital probe thermometer with a cord and alarm to make sure of correct temp.