In a medium size bowl add all dry ingredients and mix together until combined.
Basting
In a sealable container add all the ingredients, cover and shake vigorously until combined.
Prep and Barbecuing
Using a paper towel pat and dry the steak thoroughly. Put the steak in a suitable size pan with tall sides (about 5 cm (2″)).
Sprinkle and rub first one side of the steak and then the other side. Lift the steak from the pan and rub the steak sides and ends. Continue until the whole rub is adhered to the steak. Cover with plastic film and refrigerate for 4 hours.
Take the steak out of refrigerator, uncover and leave at room temperature for 30-40 minutes.
Generously load up and light up charcoal barbecue. The barbecue has to be hot, there are no flames, medium hot coals with light layer of grey ash.
Place the stake on a barbecue rack, bask by brushing the top side and cover the barbecue. Set up the timer.
After 4 minutes turn the steak and baste by brushing the top side, cover the barbecue.
Repeat the process every 4 minutes until total cooking time reaches about 45 minutes. Stick a thermometer to the thickest part of the steak making sure it goes to the middle and check the temperature. See recipe notes*
Transfer steak to the pan with tall sides, cover with aluminum foil. Let rest for 30 minutes.
Cut thinly and serve with baked or mashed potatoes and green salad of your choice.
Recipe Notes
depending on your doneness preference the following are temperature readings while on barbecue and after resting time (temperature goes up during resting time)
Rare 130-135ºF on barbecue 130-140ºF after resting