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.

   ! Фарш 10-14 часов в холодильнике намазка: масло сливочное 100 г петрушка 2 столовых ложки чеснок одна штука накладка: красный лук петрушка кинза красный перец