Rinse the steak with cold water, and pat it dry with a paper towel. Apply the salt on all sides and let it rest for at least two hours, preferably overnight, in the fridge.
Now covert it with an even layer of black pepper.
Fire up your grill and prepare it for indirect heat, have it running at 120-130° C / 250-265° F. Once the grill comes up to temp, add a few wood chunks for smoke flavor. I use oak wood or cherry wood. Place the meat on the indirect side and close the lid.
When the inner temperature reaches 45° C / 113° F it is time to take it off the grill. Remove the lid and open all vents to stoke the fire, we want it to get real hot.
Place the steak on the grate when the fire is burning hot. Give it a good sear for a few minutes until it's nicely charred. You want the inner temperature to reach 54-56° C / 129-133° F. Let it rest for a 10 minutes, then it's ready to serve.