Charcoal-Grilled Tomahawk Steak

For the steak

1. Tie the tomahawk steak around its circumference with butcher's twine so it keeps its shape while cooking.

2. Season the steak heavily on all sides with the seasoning mix.

3. Set the steak on a wire rack at room temperature to absorb the seasoning.

   Then 30 min of waiting

4. Light a charcoal grill and set it up for two-zone cooking with a high-heat indirect zone and a direct-searing zone.

5. Place the steak over the hottest part of the coals and sear until a dark golden-brown crust forms, 2–3 minutes a side.

6. Move the steak onto the grill grate on the cooler side of the grill, off direct heat.

7. Insert a digital probe thermometer into the thickest part of the steak's center, avoiding the bone.

For the basting sauce

8. Place a small heatproof pan on the lower rack over the coals, beneath the steak.

9. Add the butter, gochugaru, garlic cloves, rosemary and thyme to the pan and allow the butter to melt and infuse.

For the steak

10. Close the grill lid and roast until the internal temperature reaches 125°F (52°C) for medium-rare, basting frequently with the infused butter.

    Then 25 min of waiting

11. Remove the steak from the grill and leave to rest on a cutting board, 8–10 minutes.

    Then 8 min of waiting

12. Slice the steak away from the bone, trim excess fat if desired, and slice the eye and cap into thick strips across the grain.

13. Arrange the bone on a platter with the sliced meat laid alongside it to serve.