Trim off silver skin if there is any.
Cut steaks about 1 1/2 to 2 inches lengthways.
Salt with kosher salt liberally. Put on rack. Refrigerate 24 hours.
Take meat out 30 minutes to one hour before cooking. It should have a darker appearance and the salt will be absorbed.
Light Grill. Once hot, turn off one side of the grill.
Place meat on the side that has no heat.
Once the meat has reached 80 degrees,F, turn over.
Once the meat has reached 115 degrees F. rub olive oil on each side.Place on hot grill to sear, about a minute on each side.
Rest meat for 10 minutes. Add black pepper.
Cut across the grain to serve.