Generously season both sides of the steak with kosher salt. Place it on a plate, allowing it to rest for at least 40 minutes—or up to 4 days in the refrigerator—uncovered to dry-brine.

If resting for more than 40 minutes, transfer the steaks to a wire rack set over a rimmed baking sheet in the refrigerator.

Light a full chimney of charcoal and wait until it's completely lit and covered in gray ash.

Pour the coals onto one side of your grill to create a two-zone setup: one hot and one cooler side.

Place the cooking grate on, and preheat the grill for 5 minutes with the lid on. Scrape and oil the grates.

Season the steaks with freshly ground black pepper. Lay them on the cooler side of the grill.

Close the grill's lid and cook for 10–15 minutes, flipping and checking their temperature every few minutes. Aim for 105°F for medium-rare or 115°F for medium.

Once the desired internal temperature is reached, transfer the steaks to the hot side of the grill. Sear for about 2 minutes total, flipping frequently, until the surface develops a deep, smoky char.

Remove from the grill, place on a cutting board, and let them rest for 5–10 minutes before carving and serving.