thick meats...try doing them this way...

take the meat out of the fridge well in advance and let it sit out until it gets to room temperature all the way through. this will reduce your cooking time drastically.

i like to rub steaks down with some salt (i need to get some sea salt), fresh cracked pepper, then olive oil. i'll let the steaks sit for 10-15 minutes after i rub them down. then it's off to the grill.

cook that meat until you think it's just about as done as you want. it's been many years, but i can still almost feel how done the meat is by pressing with a finger or two. i like med-rare.

once you pull the meat off the grill, let it do nothing but sit for 5 minutes before you cut. why? well, this sitting time will allow all the juices to flow back throughout the meat, making it moist and juicy throughout. ever cut into a steak and you have blood all over the plate? letting the meat sit for a few minutes will help prevent that.