Step 1: Start charcoal and let burn until coals are glowing red and coated in gray ash, about 15 minutes. You can create two heat zones by adding different amounts of coals to each side of the grill (or leaving one half of the grill coal-free to create a cool side). For a medium-high zone, build a layer about one to two coal deep; for low, scatter a few coals evenly over that side. Oil the grate well. Have a spray bottle handy to extinguish any large flare-ups; it’s OK for flames to lick the steak now and then, but they shouldn’t slobber it with kisses.

Step 2: Generously shower the steak with kosher salt and pepper (this will probably be the most you season any piece of meat in your life). Grill the steak over high heat, moving it and turning it every minute or so, until it’s well charred on both sides and around the perimeter, 8 to 10 minutes.

Step 3: Move the steak to the low-heat side of the grill and cook until an instant-read thermometer inserted into the center of the meat registers 125°F for medium-rare, 20 to 30 minutes, depending on the size of your steak. Transfer the steak to a platter and let rest for 10 minutes.

Step 4: If the surface of the steak is moist with juices after resting, quickly sear the steak on both sides over high heat to crisp up the crust, about 30 seconds per side.

Step 5: Transfer the steak to a platter. You can either carve the steak as you eat, family-style, or divide it into portions by first cutting the meat away from the bone, then carving the steak across the grain into large pieces. Serve with the melted butter and flaky salt on the side.