Wrap the steak in a single layer of paper towel and place on a wire rack set inside a half sheet pan. Refrigerate in the coldest part of your refrigerator for 24 hours.
Discard and replace the paper towel, and return the wrapped steak to the refrigerator, on the rack, for 3 days. Change the paper towel again if it becomes damp and sticks to the steak.
Remove the steak from the refrigerator 1 hour before cooking. Unwrap, and discard the paper towel. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.
Spritz 2 pieces of newspaper lightly with vegetable oil and place in the bottom of a charcoal chimney starter. Place a pound of natural chunk charcoal in the chimney starter and set on the grate of a charcoal grill. Burn the coals for 11 to 15 minutes, or until all pieces are ashen and have decreased to a single layer of charcoal with several holes through which you can see.
Carefully shake the chimney to knock any ash off the coals. Pick up the chimney and use tongs to brush away any coals or ash on the grate. Lay the steak on the grate where the chimney was. Put the chimney over the steak and cook for 1 1/2 minutes. Watch for coals that may fall out of the chimney onto the steak and remove immediately.
Remove the chimney, flip the steak, and replace the chimney for another 1 1/2 minutes. Put a wire rack on top of the chimney during this time to heat.
Carefully remove the steak from under the chimney and place on the hot wire rack. Cover with a medium metal mixing bowl and cook for 1 minute. Flip the steak, re-cover with the bowl, and cook until the steak reaches an internal temperature of 120 to 125ºF, about 1 more minute. Remove the steak from the chimney and rest on the wire rack set inside a clean half-sheet pan, uncovered, for 5 minutes. Slice and serve.