My wife did the grocery shopping and came home with something that was
labelled as rib steak, but it was almost 3" thick. I took it out of
the fridge about 2 hours early to let it warm up inside and then
seasoned it with fresh ground pepper, kosher salt and olive oil. I
slapped it onto the BBQ grill and give it 5 minutes on each side, times
two, then slid it to the next grill and closed the cover and gave it
about 15 more minutes. It turned out perfectly medium rare.

Sides were steamed asparagus and mushroom, onion and pepper skewers and
nice fresh rolls.