Grilling Thick Steaks - The Reverse Sear
Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust.
You can use a strip or rib-eye steak if preferred.
This recipe produces a medium-rare steak. For rare, drop the meat's temperature by 10 degrees in step 6; for medium, raise by 10 degrees.