To secondary, or not to secondary, is an eternal question... there's maybe a dozen or so threads on the subject and everyone has their own opinions.
Here's what I have learned.
There are some brewers who prefer to leave their beer, even big beers, on the yeast for up to a month or longer and then ... (keg or bottle).
There are others who say that you'll get better clarity if you rack off to a secondary after x (where x = a week or several weeks), then bottle or keg.
I recently struggled with more or less the same question regarding my dubbel. It got down to 1.01 within a week, but hadn't cleared (and there's something that didn't sit right with me about moving a beer off the yeast after only a week)
After 3 weeks on the yeast, I racked it (gently, without disturbing the trub at the bottom) to a secondary and set it someplace where I could control the temps from getting above 70.
It's WAY clearer now, about 5 weeks post brew day.
I'm probably going to bottle condition it with a small amount of additional yeast, and then set it into it's resting spot for the next several months (bottle conditioning temps will probably stay in the low to mid 70s).
This is a GREAT thread on the subject:
Helped me understand that it's really not a black and white answer, and as always "your milage may vary". I think I'm going to end up with a clearer beer because of using a secondary, but I'll probably have to bottle condition with some additional yeast because it (it's a tradeoff, especially with a big beer like a dubbel or tripel).