Cover the tomahawk steaks and sit them on the bench for at least two hours to allow them to reach room temperature.

Preheat your oven to fan-forced 130C and set the barbecue on high on the grill side.

Place the steaks on a tray and add one tablespoon of olive oil. Cover the steak with salt and pepper. Flip the steak over, and salt and pepper the other side. You will need about one tablespoon of salt per side of steak. 

Place the steak on the barbecue on high heat until dark char lines form. To get the perfect charred cross-hatch on your steak, turn it on a 90-degree angle, and cook for a further five minutes or so. Flip the steak over, and do the same on the other side.

Check the temperature of the meat with a thermometer. It should be about 25-35 degrees inside the flesh.

Place the steak in the oven for 10 minutes then check the temperature again. You want to remove the steak from the oven when it is between 52-56 degrees inside.

Let the steak rest in a warm spot for 10 minutes before carving and serving.

Serve with chimichurri (recipe here).

Tip: the probe is a useful tool that will serve you for far more than steak, including when you make pastries and ice-cream.