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Remove the steak from the fridge and leave it to temper for at least an hour before cooking.
Light a charcoal grill or barbeque and let it burn down to a steady bed of white, glowing coals.
Set a wire rack above the coals.
Rub a little olive oil all over the steak to coat, then season it liberally with flaky salt.
Place the steak on the rack above the coals.
Gently cook the steak, flipping it every few minutes to evenly distribute the heat.
When the steak is around 10–12°C below your desired doneness, start working on developing the crust.
When the steak is 5°C below your desired doneness, remove it from the heat and leave it to rest.
To carve the steak, stand it on a chopping board with the bone pointing up, then carefully run a knife between the bone and the meat.
Cut the steak into 1cm slices and gently season with salt between each slice.