idea
steak
Shoulder cut is better because it's got a bigger cap.
coal
Coal needs to be as hot as it gets, stacked on one side, as close to the grid as possible.
searing
Sear directly over the fire until it gets char-broiled, with the cover behind to reflect heat. It's ok that it's directly in the flames. Leave 2 minutes undisturbed on each side, then add as much as needed to get to the right color by increments of 30s-1m. 2in dry aged prime rib steak on briquettes takes about 4m on each side.
cooking
Once seared put on the opposite side of the barbecue (that has no coal) and close with vents open as big as possible. Test with the finger now and then. Rare is very soft. Medium rare is slightly elastic. Done is noticeably rubbery. 2in steak takes 20 to 22m to be medium rare
