Dry-aged steak cooked on hot coals
On a plate, place in a single layer:
2 Porterhouse steaks, about 1 pound each, blotted dry
Rub the steaks with:
2 tablespoons coarse sea salt
Place small tree twigs under the steaks to allow air to circulate.
Refrigerate the steaks for 1–4 days, turning every 12 hours, to dry-age.
Remove the steaks from the refrigerator and bring to room temperature.
Place the steaks directly on the hot embers of a dying fire.
Cook for 1 minute on each side.
Depending on the thickness of the steaks, continue to turn and cook until almost done, about 2–4 minutes more.
Remove the steaks from the fire; brush off any charcoal or ash.
Rub the steaks with olive oil, cover lightly, and let rest for 5–10 minutes.
Slice and serve immediately.