Classic Grilled Tomahawk Steak

1.Remove the tomahawk steak from the refrigerator at least 1 hour before grilling to allow it to come to room temperature. Pat the steak dry thoroughly with paper towels.

2.Rub the entire steak with olive oil, then generously season all sides with coarse sea salt and freshly ground black pepper. If using, press the smashed garlic cloves and rosemary sprigs onto the steak.

3.Prepare your grill for two-zone cooking: one side with high direct heat (coals piled high or burners on high) and the other side with indirect heat (no coals or burners off). Aim for a grill temperature of 230-260°C (450-500°F) on the direct heat side.

4.Sear the steak over direct high heat for 3-4 minutes per side, creating a beautiful crust. Use tongs to sear the edges and the bone as well.

5.Move the steak to the indirect heat side of the grill. Insert a meat thermometer into the thickest part of the steak, avoiding the bone.

6.Close the grill lid and continue to cook, flipping every 5-7 minutes, until the internal temperature reaches your desired doneness: 52°C (125°F) for rare, 57°C (135°F) for medium-rare, 63°C (145°F) for medium. This will typically take 25-40 minutes depending on steak thickness and grill temperature.

7.For the last 5 minutes of cooking, if desired, place the butter, rosemary, and garlic on top of the steak to melt and infuse flavor.

8.Once the desired internal temperature is reached, remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

9.Carve the steak off the bone, then slice against the grain into thick pieces. Serve immediately.