Allow the steak to stand at room temperature for at least 30 minutes.

For the roasted garlic butter:

Cut about 1cm off the top to expose the cloves and place into a foil tray or pan. Drizzle with olive oil.

Roast over medium indirect heat (180°C – 230°C) until the cloves are darkened and soft. Remove and allow to cool.

When cool to handle, squeeze the garlic cloves into a bowl. Mash with all the remaining roasted garlic butter ingredients.

Refrigerate until ready to use.

For the steak:

After allowing steak to stand at room temperature for 30 minutes, season generously with salt and pepper.

Sear the steak over the high heat grill for 2 – 3 minutes each side. Close the lid whilst searing.

Move across to the indirect side and continue to cook with the lid closed until the internal temperature reaches 55°C (medium rare) to 57°C (medium).

Brush the steak with the garlic butter, then remove from the grill. Let it rest for at least 5 minutes on a wire rack to preserve the crust.

For the corn on the cob with chilli butter:

Soak the corn husks for at least 30 minutes in the sink or a basin. This will protect the corn from significant charring and allow all the chilli butter flavour to soak in later!

Mix the chilli flakes, paprika, crushed garlic, lime zest and butter together until it has all combined. Then set to the side until the corn is ready.

Grill the corn directly over the coals. Once the husks start to blacken and char, turn the corn and repeat until the process has completed all over.

Brush the chilli butter generously over the corn before serving.