Combine the ingredients for the rub. Store any extra rub in a jar for future use.

Generously slather the rub on the steak covering all sides. Allow the steak to sit, uncovered, in your fridge overnight.

A couple of hours before cooking remove from the fridge and bring the steak to room temperature.

Preheat a grill to medium-high heat.

Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes.

Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 F for medium-rare and 130F/55 C for medium (approximately 20 minutes).

Transfer to a plate and tent with some foul and all the steak to rest until the internal temperature registers 130/135 F (55/60 C).

Drizzle the steak with olive oil and aged balsamic vinegar. Finish with the sea salt.