Grab yourself a Tomahawk steak and cover in light oil and Angus and Oink Texas Steak rub and allow to soak in for around 30 minutes.
Then cook on your BBQ at around 130 degrees indirect until the internal temperature reaches about 51/52 degrees.
Then take the steak out of the BBQ and rest with some tin foil over the top for 10 minutes. In the meantime get your charcoal BBQ up as high as you can with the lid off and remove all the cooking grates. And bank up the lumpwood or Charcoal on one side of the BBQ.
When the steak has rested for 10 minutes lay it on top of the hot coals for a couple of minutes on each side and the edges as well until fully seared which will seal all the flavour and juice inside the meat.
Once you have taken the steak out of the BBQ, slice some sublime Chimichurri butter on top of the steak and let rest with some tin foil over the top for 10 minutes to allow the muscles in the meat to relax.
Once this is done, cut your steak into thin slices and add some homemade Chimichurri Sauce over the top and serve.
