Score the fat cap of the Steak, which helps the fat to melt. Liberally season the me.at with salt flakes and press down gently. Prepare your BBQ for indirect heat (approx. 135°C / 275°F) and place a dripping pan with water.
Put the Steak over the dripping pan, close the lid and cook for 15 minutes. In the meantime remove the rosemary leaves and roughly chop them, finely dice 4 cloves of garlic and put everything together with the olive oil and the butter into a sauce pan. Heat on medium-high heat and cook for about 3-4 minutes.
Brush the steak with the garlic-herb-mixture and cook for 6-8 minutes. Brush the other side as well and cook for another 6-8 minutes until an internal core temperature of 54°C / 129°F is reached.
Remove the dripping pan and the conveggtor and sear the me.at for 45 seconds on each side. Leave to rest for 5 minutes, season with pepper and enjoy.
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