With a sharp knife, cut small holes in the rib and push in slices of garlic and rosemary leaves. Keep 4 cm distance between the holes. Make a rub of Maldon sea salt, caster sugar, mustard powder, smoked paprika and black pepper, and rub the whole rib joint with it. Place the rib eye, with the fatty part on top, on the grill above the plate setter of . The Bastard. Keep checking the core temperature of the meat and keep watching from 50 °C (55 °C is already pretty weird/medium; a good time to take the meat off). This can take up to 3 hours. Cover the rib eye loosely with some aluminium foil so that it cooks a little more. Cut the rib after 15 minutes. It is easiest to do this one rib at a time. TIP #1 You can also cook the rib for a shorter time (up to 50 °C). Then let it rest for a while and cut between the ribs. You will then have three or four enormous tomahawk steaks. Rub some oil on them and grill until crispy. TIP #2 Catch the moisture in a drip pan. Cook it in a pan with some garlic, rosemary and butter to a simple sauce.