Preheat the grill with a griddle to 250°F.

Pat the steak dry with paper towels and salt liberally on all sides, including the fat cap.

Lay the steak fat cap down onto the griddle. This will help render down the fat cap. (If your steak does not balance perfectly, use a metal skewer or two under the side that it leans towards.)

The steak is being cooked using the reverse sear method, which means it will be slowly cooked on low until it reaches the desired internal temperature.

While the steak cooks, prepare the board sauce, start the potatoes, and prep the vegetables.

In a small bowl add the shallots, garlic, salt, jalapeños, and vinegar. Stir and set aside to let the flavours mellow for 10 minutes. Then, add the cilantro, parsley, basil and stir. Pour in the oil and stir to combine. Set aside until ready to use.

Boil the potatoes in salted water for 10 minutes until just fork tender. Drain well, then toss with the chili oil, olive oil and season with salt & pepper. Set aside until ready to cook.

Toss the asparagus with a splash of oil and a sprinkle of salt and pepper. Do the same for the broccoli. Set aside until ready to grill.

Pour ½ of the board sauce on a cutting board (or tray).

When the steak reaches temperature, remove it from the grill and turn the heat up to medium-high. Once hot, sear both sides on the griddle or directly over the grates for just 1 to 2 minutes per side. The goal is to just char the outside and not continue to cook the inside too much. Remove to the board (or tray) with the board sauce, placing the steak directly over the sauce, and turning it until the steak is completely coated in sauce. Let the steak rest for 15-20 minutes on the sauce. The steak will continue to cook and will reach 130°F when resting. (If you cover the steak with foil the temperature will rise a couple of degrees higher while resting.)

Turn the heat under the griddle to medium-low (or low) for a minute or two, so the potatoes don’t burn when you add them to the griddle. While the steak is resting, add the potatoes to the griddle and cook in the steak drippings until the edges are golden and crispy, about 15 minutes.

Grill the broccolini on the grill grates over the medium high heat, turning often, until just charred, approximately 2-3 minutes. Move to a cooler side of the grill or to the top rack to finish cooking, while you grill the asparagus.

Place the asparagus over the direct flames and grill, turning often, until they are slightly charred but still have good texture, about 3-4 minutes.

Cut the bone from the meat and set the bone aside. Slice the steak across the grain, into ½” thick pieces, then add the bone and sliced meat back on top of the board sauce and resting juices.

Place the potatoes, asparagus, and broccolini around the steak on the board (or tray).