Remove the steak from the packaging and place it into a large, high-walled dish. Add three tablespoons of sunflower (or some other neutral oil), a generous amount of flaky sea salt, and freshly cracked black peppers. Flip the steak over and repeat the process of adding oil, flaky sea salt, freshly cracked black peppercorns, and fresh herbs.

Cover the dish with plastic wrap and allow the steak to marinate anywhere from thirty-minutes up to eight hours. 

Get the charcoal grill going. The cooking temperature should be 225 and 300 degrees.

Place the steak directly over the hot coals and sear for 12-minutes. Using a grilling glove, grab the bone and turn the steak over and cook for an additional 12-minutes. 

Move the steak to the cooler side of the grill and continue to cook the steak using indirect heat (see my tips on cooking on indirect heat).

Insert temperature probe and cook until you get an internal temperature of 130–140 °F for medium-rare, medium 140–150 °F, medium-well 150–155 °F, and well-done at 160-165 °F.

Allow the steak to rest for 10-12 minutes before slicing. 

Serve with a couple of tablespoons of salted butter.