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1
Remove the chop from refrigeration 1–2 hours before cooking and set it on a rack at room temperature. It is ready when the interior, pressed at the thickest point, no longer feels cold to the touch.
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2
Build a hardwood charcoal fire well in advance. The fire is ready only when the charcoal has passed the orange-flame stage and settled to grey ash over a glowing red core. Hold your hand 10–12 cm above the grate: the heat should force it away in two to three seconds — an even, fierce radiance with no visible flame.
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3
Lay the chop directly over the mature charcoal. Cook 4–5 minutes on the first side without moving it. The dish lives or dies here: the dry-aged película must be allowed to form an unbroken, mahogany crust against the grey-ash heat — any interruption, any gas flame, any under-aged charcoal, and the crust chemistry is lost. The crust is ready when it releases from the grate cleanly and is deep brown, not black, across the entire surface.
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4
Turn once and cook a further 4–5 minutes on the second side. The chop is done when the fat cap has rendered to a trembling, golden softness and the lateral cut at the thickest muscle shows a rosy, warm-red interior.
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5
Transfer to a warm board and rest 5–8 minutes uncovered. The chop is ready to slice when the board beneath it shows a pool of resting juices that have ceased spreading.
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6
Season generously with coarse sea salt across both cut faces immediately after slicing. Collect the rendered yellow fat separately and serve alongside. Slice tableside across the bone for correct temperature distribution.