Put a grill pan on your stove and heat it to medium.

Take the meat out of the bag and pat it dry with a clean kitchen towel. Moisture is generally your enemy when you want a sear.

There's a very large fat edge on the side, so use scissors (or be careful with a knife) and cut into the edge in a few places. This ensures the meat does not contract and cook unevenly.

Sprinkle flaky salt all over one side of the meat. Use much more than you think is good - the salt will fall off afterward.

Place the meat on a grill pan with the salted side down. 

Sprinkle the other side with salt afterward.

Grill the meat for 10 minutes and flip it.

Give it 5 minutes on the other side.

Turn the heat to high and cook the fat edge on the side for 1-2 minutes.

Then give the meat 1-2 minutes on each side on high heat.

The meat is now ready to serve. It does not need to rest, but you may want to scrape off the salt. Slice it thinly and serve immediately.