My 2-1/2 # rib steak (2-3" thick) had only the short rib attached. I warmed to room temp, seasoned only w/ S&P, rubbed oil on grill, and put on very hot hardwood charcoal grill, and covered. The idea of making grill marks was absurd because the outside charred in no time. I moved to cooler part and probably cooked it for another 1/2 hour(!). My instant thermometer was no help at all (Poldar) since it read 89 at room temp (and I'm in the northeast and it's cool).
Looked inside occasionally, took off when still fairly red (no purple), covered in foil and rested for 10 mins. The meat was a perfect rare and medium rare.
Heated up mushroom sauteed w/ shallots, wine reduction w/ bay, allspice & peppercorns, finished w/ mushroom stock (alas, had no demi-glace), a little butter at end, and juice from meat. Served w/ creamers -- roasted potatoes w/ thyme, garlic & OO, and caesar salad.
A scrumptious meal. And meat was even more tender than a braise, which I love but now that it's spring, this is a show stopper meat dish. I am truly a convert to double-thick steaks!