This is absolutely the best way to cook a thick, delicious steak.  You get the smoky mesquite flavor from the grill and then finish it off in the oven to the temperature you prefer.  We usually use a bone-in rib eye (one rib from a rib eye roast) but you could apply the same technique to any 2 inch thick steak. 

Rick’s Bone-In Rib Eye

Generously serves 2

Mesquite chips
1 bone-in rib eye, about 2 inches thick
1 tsp. butter

Soak the mesquite chips in water for at least 30 minutes

Preheat the oven to 450 degrees

Light your charcoal.  When the charcoal is hot, add the mesquite chips.  Grill the steak on each side for 6 minutes.  Remove from the grill and put it in an oven proof skillet.  Bake in the oven for 8 to 12 minutes, with 8 minutes for rare.

Remove from the oven, melt the butter on top of the steak, and let rest for about 5 minutes.