Remove the thawed steak from the refrigerator three hours prior to grilling it. Season the steak on both sides and the edges with coarse kosher salt.

Light your grill and set it up for two zone cooking, one high heat side and one medium heat side.

Pat your steak dry with a paper towel, then lightly coat it with olive oil. Place the steak on the grill grate, directly over high direct heat. Turn the steak on the grill grate above the high heat every 45 seconds for a total of eight minutes, four minutes per side.

Move the steak to the medium heat side of the grill and position it on its end (bone side on the grate). Allow it to cook for four additional minutes. If there are any flare ups, reposition the steak to a different area of the grill. While the steak is cooking, place the optional lemons on the grill, cut side down, over high direct heat.

After 12 minutes total, remove the steak and lemons from the grill.

Tent the steak with aluminum foil for five minutes, then slice the steak off the bone into thick portions.

Place the steak and bone on a warm serving platter. Drizzle the steak with warm clarified butter, flake sea salt and parsley. Serve family style, squeezing optional charred lemon juice on the steak as desired.