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Wrap the porterhouse steak in cheesecloth or paper towels and let it dry in the fridge for 4 days, changing the paper towels daily.
Prepare a chimney starter with lump charcoal and a little newspaper sprinkled with oil to help it burn longer.
Remove the steak from the fridge and heavily salt it with about ½ to 1 teaspoon of kosher salt, placing it on a rack so the salt can draw out the water-soluble proteins.
Once the coals are ready, move them off to the side and place the steak under the chimney starter. Cook for 2 minutes.
Flip the steak and cook for another 2 minutes.
Remove the chimney, return the steak, and cook for 1 minute. Flip and cook for another 1 minute.
Rest the steak for 5-10 minutes before slicing it on the bias to shorten the meat fibers.