Preheat your grill to medium-high heat. Generously season the chop with salt and pepper on both sides.
Grill the chop until it is nicely charred on the first side, 4 to 5 minutes. Flip the chop and cook until a meat thermometer reads 130 degrees for medium-rare, an additional 4 to 5 minutes. Remove the steak from the grill, cover it loosely with aluminum foil and let it rest for 15 minutes. Slice the chop and serve.
Recipe courtesy of Gabriele Corcos and Debi Mazar