Season the tomahawk steak with steak rub or beef dry rub. Insert a meat probe, if using.

Preheat your grill to 225-250°F (107-121°C). You will want to set up a two-zone grilling system, one for indirect heat and one for direct heat.

Place your steak on the cooler side of the grill, close the lid, and let it cook. For a steak that's around 2 inches thick, this will take approximately 45 minutes. For medium-rare, aim for an internal temperature of around 110°F (43°C).

Remove it from the grill and let it rest for 10-15 minutes.

Increase the grill temperature to 500°F (260°C) and let it sit at that temperature while the steak is resting, so the grates get extremely hot.

Place the steaks on the grill, over direct heat. Wait about 45 seconds, then use grill tongs to rotate the meat at a 45-degree angle to create a diagonal cross-hatch or a 90-degree angle to make a square crosshatch. It's best to set the meat down on another part of the grill where the grates are freshly hot.

After another 45 seconds, flip the meat and repeat the process on the other side.

Serve immediately.