Black Angus Tomahawk Steak on the grill with garlic butter

1. Heat the grill to medium-high heat.

2. Take the Tomahawk steaks out of the fridge and allow the meat to come to room temperature.

3. Make the garlic butter log:

Add all the garlic butter ingredients into a medium-size bowl and mix well.

Place the butter mixture down the center of a sheet of cling film.

Fold and wrap over the butter and pull on the lower piece of plastic to produce even pressure that will squeeze the butter into a uniform log.

Grip the ends of the plastic and twist them in opposite directions. Tuck them under the butter log to secure it. Chill for at least 15 minutes.

4. Season the Tomahawk steaks well by covering all over with salt and black pepper.

5. Place the steaks on the barbecue. Start by searing the fat side first, then give each side two minutes to develop a nice sear. Test to see how well they are cooked.

6. At this point you'll probably need another 5–10 minutes of cooking.

7. Use a meat thermometer and insert into the very center of the steak.

8. Close the lid. Keep checking on the steaks using the thermometer for 100% accuracy. (Check cooking chart below)

9. When steaks are done, remove them from the barbecue and let them rest for 15 minutes before cutting and serving. Serve with slices of garlic butter and potato wedges.

Kali Orexi!