Grilled Tomahawk Steak

* 1 bone-in cowboy-cut ribeye steak, +2″ thick
* 2 tablespoons olive oil, plus additional for basting
* 2 tablespoons butter
* 2 tablespoons chopped fresh thyme leaves, plus additional to garnish
* 2 cloves garlic, minced
* 1 tablespoon powdered sugar
* Kosher salt and fresh ground black pepper, to taste
* Cayenne pepper, to taste
* Chopped green spring onions, to garnish

* Trim excess fat from steaks, pat dry, liberally rub-in dry seasonings and sugar, wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours.
* Remove steaks and bring to room temperature, 20 minutes prior to grilling.
* Unwrap steaks from plastic and brush with olive oil.
* Meanwhile, preheat grill to hot.
* Lay steaks over hottest grill grates and sear 4-5 minutes per side, turning 1/4 turn after 2 minutes.
* Move steaks to cooler, indirectly heated grill grates and cook until desired internal temperature reached, basting intermittently with olive oil and flipping once every 5-10 minutes using tongs.
* Grill to medium-rare at 145F. Grill to medium at 155F. Grill to medium-well at 165F.
* Remove steaks from grill and tent with tin foil for 5 minutes, allowing meat to reabsorb its juices.
* To serve, top with tablespoon of butter, additional seasonings to taste, and thyme to garnish.
Serve.

* http://live.charbroil.com/articles/grilled-cowboy-cut-tomahawk-ribeye-steaks