• Heat an outdoor grill to high heat and preheat the oven to 190°C.
• The tomahawk is a big cut so make sure to take it out the fridge at least 2 hours before to reach room temperature (depending on the outside heat where you are). Use kitchen tissue paper to dab dry the steak.
• Add Smell & Taste coffee rub and rub it into the steak using your fingers. Make sure you pile it on gently pressing it into the steak. To spice the opposite side, place a sheet of kitchen tissue paper over the spiced side, flip and do the other side. You can also just do this on a board. Turn the steak fat side down and slide it across the board to collect any spilled spices on the board.
• Place onto a hot outside grill and grill for about 4 to 5 minutes per side. Tip - You can also wrap the bone in foil for easy handling and the foil protects the bone from charring or burning before the meat is ready.
• Transfer to a grilling pan and bake in a preheated oven until the internal temperature reaches 54 degrees for a medium rare. This should take about 18 to 20 minutes but please use a thermometer for accuracy. Once the thermometer reads 54 it rises very quickly to 55/56 so watch it closely and remove it on 54 for a medium-rare result which is much more pink on the inside than this steak. However, if you prefer your steak a little more done but not over done, take it out on 55 considering that it will rise a little more while resting. You will then end up with an internal temperature of 57 to 60 degrees. Rare 52, Medium-Rare 57, Medium 63. There's no well done sorry.
  
• Let the meat rest at least 10 minutes before slicing into it, covered with foil in a tent like fashion not pressed against the steak. Serve with melted butter and fresh herbs.

Butter and Fresh Herbs

• In a pan melt the butter and add in the chopped rosemary and garlic. Pour over the meat slices and serve.