Prepare enough charcoal to cover the bottom of your grill using your preferred method. I use a chimney starter for its efficiency, but newspaper and a pile of charcoal will do.

While the coals are lighting, prepare the steak.

Divide the salt into 2 portions and evenly season each side of the steak with the salt and pepper.

When the coals are all lit and the smoke has stopped, smooth out a layer of lit coals on the bottom of your grill. Allow a few minutes for the temperature to settle and to make sure all the coals are lit.

Right before adding the steak, fan the charcoal vigorously to blow off any loose ash.

Add the steak directly on the coals. With the lid open, cook for 1 minute 40 seconds.

Flip the steak and cook for another 1 minute 40 seconds.

Remove the steak and wrap in a layer of foil. Let the steak rest for at least 10 minutes.

Thinly slice across the grain of the meat on a bias and enjoy.