When I grill thick steaks the outside always gets charred before the inside is cooked. Any advice?

Many of the world’s great steaks, from a Tuscan bistecca alla fiorentina to a Texas-style T-bone come two to three inches thick. There’s an easy way to grill them. Build a three-zone fire with one hot zone, one medium zone, and one coal-free zone. After you’ve brushed and oiled the grate, arrange the steaks over the hot zone (running on a diagonal to the bars of the grate). Grill the steaks for two minutes to sear them. Then move the steaks to the medium zone, giving each a quarter turn if desired to create an attractive crosshatch of grill marks. Grill the steaks over medium heat for another four to six minutes, or as needed for the bottom to be crusty and brown.