Reverse seared tomahawk ribeye with cowboy butter

Dry brine: coat the steak generously on all sides with a one-to-one mixture of kosher salt and freshly ground black pepper.

Place on a wire rack set in a rimmed baking sheet and stand at room temperature at least an hour, or uncovered in the fridge overnight.

Reverse sear: bury a temperature probe at the thickest point and roast in a 225 degree Fahrenheit oven until it reads 115 degrees Fahrenheit.

Cowboy butter: mash the room temperature butter with grated garlic, red chili flake, Dijon, horseradish, salt and pepper until homogenous.

Dollop onto plastic wrap, roll into a log, chill about two hours until solid, then slice into cylinders and bring to room temperature.

Brush the rested steak and the bone with vegetable oil.

Preheat the grill at maximum for at least 10 minutes, brush and oil the grates.

Sear 3 to 5 minutes, moving the steak away from any flare-ups, until coloured on every side and the internal temperature has risen five to ten degrees.

Rest 10 minutes to a final 135 degrees Fahrenheit, then carve off the bone and slice on a bias so each piece gets some of the cap.

Arrange on a platter with the bone and top with the cowboy butter while the steak is still hot.