Begin by preheating your grill to its highest setting, or prepare a charcoal grill by creating a hot, blazing zone. As the grill heats, pat the tomahawk steak thoroughly dry using paper towels to ensure an ideal sear. Season the meat generously with salt and, if desired, a few cracks of black pepper.

Place the steak over the hottest part of the grill. Sear for 3 to 5 minutes on each side, rotating the steak a quarter turn halfway through each side to create bold, defined grill marks and build a rich, flavorful crust.

Once both sides have developed a deep sear, reduce the heat to medium. If using a charcoal grill, move the steak to an area of indirect heat—away from the flame but close enough to continue cooking—or position it over ash-covered coals.

Continue grilling the steak for 10 to 25 minutes, flipping once halfway through. Cook until the internal temperature reaches about 5°F below your desired doneness, keeping in mind that exact cooking times will vary based on thickness and preferred doneness. Using a meat thermometer is highly recommended for precision.

When the steak has reached the target temperature, transfer it to a plate and loosely tent it with aluminum foil. Let the meat rest for 5 to 10 minutes; during this time, the internal temperature will rise approximately 5°F, ensuring a perfectly juicy and tender steak. Slice against the grain to serve.