I bought a 2-1/2 lb 2" thick bone-in rib steak at my favorite meat market. Butcher assures me it's good on the grill. I've researched a bit and see that double porterhouse is more commonly grilled than rib. But I love rib eye (w/ the bone!) So if I do a high and low temperature divide on a charcoal grill, will this work? Any other suggestions, seasonings, sides, etc? Thanks.