MARINATING Generously season the steak with salt and black pepper. Refrigerate for 24 hours to dry‑brine. GRILLING - STAGE ONE (LOW & SLOW) Set up the grill for slow & sear with a water pan. Light the charcoal on one side and let it burn for 2 hours. Place a water pan under the grate to catch drippings. Lay the steak on the grate over indirect heat, maintaining 200°F. Add a smoking briquette or wood chunk. Cook for 50–80 minutes, until the internal temperature reaches 113°F. GRILLING - STAGE TWO (SEARING) Remove the water pan. Add more charcoal — about 1/3 of the basket. Pat the steak dry. Continue cooking for another 50–80 minutes, until the internal temperature reaches 160°F. Place a cold grate over the fire. Sear the steak over direct heat, 2 minutes per side. SERVING Cut the bone away from the meat. Slice the steak diagonally at a 45° angle. Arrange the slices next to the bone for presentation. Finish with freshly ground black pepper. SERVING IDEAS: - Create a rustic wooden board moment: roasted garlic bulbs; grilled rosemary sprigs; a drizzle of warm herb butter over the top. - Serve with grilled corn, blistered tomatoes, and charred onions.

   PREPARATION 1. Wash potatoes. 2. Cut potatoes into circles 7 mm thick. 3. Put the potato slices in a plastic bag and add oil, salt and thyme. Close the bag and mix everything in the bag. GRILLING 4. Place on the grill rack over direct heat. 5. Cover the grill with a lid. 6. Grill 4 minutes. 7. Open the grill; flip slices and grill 4 more minutes. 8. Move slices to indirect heat; cover the grill with a lid; grill 4 more minutes.