Gather your ingredients. Admire the wonderful cut of steak in front of you. Smell it. Slap it (Google Salt Bae if you don't know what I'm talking about). Say a prayer of thanks over it. ADMIRE IT.
Cover the steak on all sides with a healthy amount of coarse salt and pepper. If you have time, let it sit for an hour or two to absorb the spices and to come up to room temp.
Get your grill (or Big Green Egg in this case) going and get it as hot as possible. You'll want both a direct heat zone and indirect zone set up if possible. You'll notice I use a steel divider to ensure all of my coals remain in only half the grill.
Sear the steak on the grill. This was a very thick cut and due to some wind conditions, my grill wasn't as hot as I would've liked. I ended up searing mine for 3 minutes a side. In the right scenario, it can be as little as 30 seconds (also the scenario where I lost a bit of arm hair). 😉
After searing, move your steak to the indirect zone of the grill. Close the lid and let it bake.
Pull the steak at your desired level of doneness. Note that it will come up a bit higher yet as you let it rest.
Rest the steak for at least 5 minutes if not 10 prior to cutting and serving. Enjoy! (See notes for recipes of the other items in photo).