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De-chill – Take the steak out of the fridge 1 hour prior to cooking. Remove from packaging and pat the surface dry. (Do not salt).
Preheat the oven to 140°C/285°F (120°C fan-forced).
Season – Sprinkle the steak meat with salt and pepper, then use your hands to rub it in.
Slow(ish) roast – Put the steak on a rack and set it on a baking tray. Bake for 40 to 45 minutes, or until the internal temperature is 50°C/122°F.
Rest – Take the tray out of the oven and leave the steak on the counter for 10 minutes.
Preheat the BBQ on high until it's screaming hot.
Oil – Drizzle the oil on the steak and lightly pat to spread.
Turn BBQ DOWN – If using the grill side, reduce to low or medium low.
Edges first – Using tongs, hold the steak upright and sear the edges and bone first.
Steak crust – Then place the steak down on the grill and cook for 3 to 4 minutes on each side, or until the internal temperature is 55°C / 131°F.
Rest the steak on a rack for 3 minutes.
Serve – Cut into 1 cm / 0.4" thick slices. Serve with steak sauce of choice!