I get these thick, 1.5-3 inch, steaks (from Costco) and it has been a little hit and miss in terms of cooked, undercooked, over cooked.
I use a Weber and my general formula is:
High High High until both sides are seared (grill lined)
Medium Off Medium until the steaks "feel" (using the "nose method") medium.
I grill all year long so I might be outside when it is 95 degrees I might be outside when it is 15 degrees (what? I like steak!)
I am trying to get consistent to avoid being called "the incinerator" by my wife and being the first family to die of e coli on my block.
Is there some "formula" I should be using?