Prepare the Steak: Remove the Tomahawk from the fridge and let it come to room temperature for 30–60 minutes. Rub all sides with olive oil, salt, pepper, and optional garlic powder.
Prepare the Fire: Build a hot fire in a grill, fire pit, or smoker. Use wood chunks or charcoal for a rich, smoky flavor. Allow the flames to die down slightly, leaving glowing embers for even cooking.
Sear the Steak: Place the steak over direct heat for 2–4 minutes per side to achieve a deep, smoky char.
Cook to Desired Doneness: Move the steak to indirect heat and cook with the lid closed until it reaches your preferred internal temperature (125°F/52°C for rare, 135°F/57°C for medium-rare, 145°F/63°C for medium). Use a meat thermometer for precision.
Rest the Steak: Remove from heat and let the steak rest for 10–15 minutes, tented with foil, to retain juices.
Serve: Slice against the grain and serve with your favorite sides—grilled vegetables, roasted potatoes, or a fresh salad.
