Bring the steak to room temperature. Remove the steak from the fridge at least 1 hour before grilling. Rub with olive oil and press in the garlic, rosemary, thyme, salt and pepper. Let it rest on the board.

Bastard tip: a cold steak straight from the fridge will cook unevenly. This step is non-negotiable.

Char the jalapeños. Heat The Bastard to high heat. Place the jalapeños directly on the grill or in a grilling basket. Turn regularly until the skin is completely blackened, around 5–7 minutes.

Steam & peel the jalapeños. Place the charred jalapeños in a bowl, cover with clingfilm and steam for 10 minutes. Peel off the skin, remove stems and most of the seeds, and finely chop the flesh.

Make the relish. Heat the olive oil in a small pan. Sauté red onion and garlic for 3–4 minutes until soft. Add the jalapeños and cook 1–2 minutes more. Remove from heat and stir in lime juice, zest, cumin, coriander, salt and pepper. Cool to room temperature.

Sear the tomahawk. Set The Bastard to direct heat at 200°C. Grill the steak 4–5 minutes per side until a deep crust forms, turning regularly.

Finish indirect & rest. Move the steak to the indirect zone and continue cooking until it hits your target temperature: rare 50–52°C, medium-rare 55–57°C. Rest for 10–15 minutes under loose foil before slicing along the bone.