Start by trimming any excess silver skin from the steak. This helps the meat to sear properly without toughness.

Rub the steak all over with coarse sea salt and black pepper. The salt enhances the flavor while the pepper adds a bit of heat.

Preheat your grill to high heat. A hot grill is crucial for achieving that perfect sear and developing a crunchy crust.

Make shallow cuts in the fat cap in a criss-cross pattern. This helps the fat render while cooking and prevents curling.

Place the steak fat-side down on the grill. This allows the fat to melt and flavor the meat.

Grill on high heat for about 10 minutes, then flip and cook the other side for an additional 5-10 minutes, aiming for an internal temperature of 130°F for medium-rare.

Remove the steak from the grill and let it rest for 10 minutes to allow juices to redistribute.

Slice the steak against the grain and serve it up, ensuring each bite is tender and easy to chew.