Tomahawk Steak

Step 1: Take the steak out of the fridge 1 hour before cooking. Remove it from its packaging and pat the surface dry. Do not salt it yet.

Step 2: Preheat the oven to 140°C/285°F (120°C fan-forced).

Step 3: Sprinkle the steak meat with salt and pepper, then rub the seasoning in with your hands.

Step 4: Put the steak on a rack set over a baking tray. Roast for 40 to 45 minutes, or until the internal temperature reaches 50°C/122°F for medium rare.

Tip: A rack keeps the underside from getting wet and steamy, helping the steak develop a better crust when seared.

Step 5: Take the tray out of the oven and leave the steak on the counter for 10 minutes. Its internal temperature should rise by about 3 degrees.

Step 6: Preheat the BBQ on high until very hot. Use the flat plate side if you are less confident cooking on a BBQ, or the grill side if you are experienced.

Step 7: Drizzle the oil over the steak and lightly pat it to spread, covering most of the meat surface without rubbing off the salt.

Step 8: Just before adding the steak, lower the BBQ heat. On the grill side, use low heat for a strong BBQ or medium-low for a weaker one. On the flat plate side, reduce the heat to medium.

Step 9: Using tongs, hold the steak upright and sear the edges and any meat on the bone first. Rotate and move it about once a minute to sear all the way around. If using the grill side, stay close and move the steak as needed to manage flare-ups.

Step 10: Lay the steak on the grill and cook for 3 to 4 minutes on each side, or until the internal temperature reaches 55°C / 131°F. For crosshatch grill lines, rotate it once by 45 degrees partway through cooking.

Step 11: Rest the steak on a rack for 3 minutes. Its internal temperature should rise to 57°C/135°F, the temperature given for medium rare.

Step 12: Cut the steak into 1 cm / 0.4-inch-thick slices and serve with a steak sauce of your choice.