Rub steak on all sides with 2 teaspoons of kosher salt.2
Heat a cast iron pan or stainless steal skillet on high heat for 2 minutes.3
Place the steak fat-side down (standing on it’s edge) in the center of the skillet for 2 minutes. If it topples over, hold it upright using a pair of kitchen tongs. Some fat will render off the steak as you cook the fat cap in the skillet.4
After two minutes, lay the steak flat and reduce the heat to medium high. Cook for 3 minutes on each side. Turn off the heart and let the steak rest in the pan with the residual heat for an additional 2 minutes.5
Let rest, covered, for 5 minutes and serve.