About 24 hours before you are going to cook the steak, pat the steak dry with a paper towel.

Season the steak generously with kosher salt and freshly ground black pepper. For extra flavor, you can add minced garlic, fresh rosemary, or thyme at this stage.This is called a dry brine. If you don’t have this kind of time to spare, pull the steak out of the refrigerator no less than two hours before you plan to cook the steak.

Place the tomahawk steak on a rack over a baking sheet and put back in the refrigerator overnight. Remove the steak from the refrigerator at least 1.5-2 hours before cooking to allow it to come to room temperature.

For a charcoal grill, prepare a two-zone fire by arranging hot coals on one side and leaving the other side cool.

Place the seasoned tomahawk steak on the cool side of the grill or on the grill rack in the oven.

Close the grill lid or oven door and cook the steak until the internal temperature reaches 115-120°F (46-49°C) for medium-rare, or your desired level of doneness. This slow-cooking process can take 45 minutes to 1.5 hours, depending on the thickness of the steak and the cooking temperature. Check this using a good quality meat thermometer placed in the thickest part of the steak.

Once the steak reaches the desired internal temperature, remove it from the grill or oven and let it rest for 10-15 minutes. This rest allows the juices to redistribute within the meat.

Preheat your grill or a heavy skillet like a cast iron on high heat. You want it to be scorching hot.

Brush the rested steak with a thin layer of olive oil to get a perfect sear.

Sear the steak for 1-2 minutes per side, rotating it to achieve those perfect grill marks. You can also hold up the steak with tongs to sear the sides of the steak. Keep a close eye on it to avoid overcooking.

Word to the wise: the marbled fat on the tomahawk can make your meat go up in flames quickly, so make sure you keep an eye on your steaks during this phase especially.

Remove the steak from the grill or skillet when it’s about 5˚ less than your preferred level of doneness (see below for details) and let it rest for another 5-10 minutes. This final rest is crucial for ensuring a juicy and evenly distributed steak.

After resting, transfer the steak to a cutting board and carve the steak off the bone by slicing it against the grain. Time to enjoy!