Directions

1. Thaw your steaks, if frozen. Once thawed, remove from package and place in shallow pan, pat dry with paper towel. Season generously with salt and pepper on both sides. You want to be able to see the salt and pepper on the steak. Let sit on your counter at room temperature for about an hour.
2.  Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done. Continue to cook over indirect heat if needed—another 2–4 minutes should do it.
3. Transfer to a cutting board; let rest 20 minutes before slicing against the grain. Arrange sliced steaks on a platter and sprinkle with sea salt. 

NOTE: You will find that by slicing the steak and serving it family style on a platter, the meat will go further. Depending on the appetites in your crowd, 2 steaks should easily feed 4 people and maybe up to six, especially if you have side dishes to accompany.