Grilled A5 Wagyu tomahawk steak basted with an herb brush and garlic butter

Pat the steak dry. Trim off excess fat, saving a big piece to grease a pan or make tallow, but leave fat for the bites.

Set the steak on a rack and salt it heavily; leave an hour or so at room temperature, out of the fridge, so the salt penetrates and draws out moisture.

Tie rosemary, sage and thyme round a spoon handle with string to make an herb brush.

Build the briquette fire on one side of the grill for indirect cooking.

Pepper the steak and tie a string around it by the bone to hold it together.

Sear each side over the fire, then move to the cool side.

Heat the butter with smashed garlic cloves on the grill and baste the steak with the herb brush dipped in it, about half a dozen times through the cook.

Close the lid to keep the heat in; insert a thermometer almost all the way and baste each time the lid is up.

At about 112 degrees, baste and move over the hot side to sear each side, aiming for 125.

Take it off before the fat flare-ups burn it and rest a few minutes. Cut the meat off the bone and slice.