Dry brine steak: Use (preferably) Diamond Crystal kosher salt and coat all sides evenly with what should look like a snow flurry. Lay meat on a wire rack (or propped up on tinfoil balls) in the fridge, uncovered, for 24 to 48 hours.

Pat steak dry with a paper towel (if there is any remaining moisture).

Sous-vide at 127 to 131 degrees Fahrenheit for two hours for medium-rare. (Or cook in 200 degrees Fahrenheit oven until it reaches an internal temperature of 127 to 131 degrees Fahrenheit on a meat-probe thermometer, about one to two hours, depending on the oven.)

Remove steak from the bag or oven and pat dry.

Rub generously with olive oil and season with salt and pepper to taste.

Place all the coals on one side of the grill for intense direct heat—used for searing—and the area with no coals is the indirect heat (also referred to as the cool zone); this area is used to gently bring up the internal temperature of the food.

Place steak on the side of the grill that has no coals. Cook, covered, with bone facing the sear station until meat reaches an internal temp of 127 to 132 degrees Fahrenheit (ranging from rare to medium-rare).

Once the steak is cooked to your desired internal temperature (whether sous-vided or reverse seared), sear over direct heat for one to three minutes per side—but watch it like a hawk; it can go from a nice sear to burnt pretty quickly.

Debone the steak and serve it sliced on a wood board.