-
1
Special Equipment: Newspaper, 1 tablespoon vegetable oil, natural lump charcoal, chimney starter
-
2
Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan.
-
3
Refrigerate 24 hours.
-
4
Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days.
-
5
Change the paper towels again if it becomes damp and sticks to the steak.
-
6
An hour before cooking, remove the steak from the refrigerator and remove the paper towels.
-
7
Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.
-
8
Spritz 2 pieces of newspaper with the vegetable oil and put in the bottom of a charcoal chimney starter.
-
9
Light a pound of natural lump charcoal in the chimney on the cooking grate of a kettle grill.
-
10
Burn the coals for 11 to 15 minutes, or until ll pieces are ashen and have decreased to a single layer of charcoal with several holes through which you can see.
-
11
Carefully shake the chimney to knock any ash off the coals.
-
12
Pick up the chimney and use tongs to brush away any coals or ash on the grate.
-
13
Lay the steak on the grate where the chimney was.
-
14
Put the chimney over the steak and cook for 1 1/2 minutes.
-
15
Watch for coals that may fall out of the chimney onto the steak and remove immediately.
-
16
Remove the chimney, flip the steak, and replace the chimney for another 1 1/2 minutes.
-
17
Put a cooling rack on top of the chimney during this time to heat.
-
18
Remove the steak from under the chimney and put on the cooling rack.
-
19
Cover with a medium metal mixing bowl and cook for 1 minute.
-
20
Watch for flare-ups from the chimney and remove the whole cooling rack as necessary.
-
21
Flip the steak, recover with the bowl and cook for an additional 1 minute.
-
22
Remove the steak from the chimney and rest on the cooling rack set inside a clean half sheet pan, uncovered, for 5 minutes.
-
23
Transfer to a cutting board and slice.
-
24
Arrange the slices on serving plates and serve.
