Brush steak with oil and rub McCormick Grill Mates Smokin’ Texas Slow and Low BBQ Rub over the surface. Place steak on a tray, cover and set aside for 20 minutes before cooking.
Preheat BBQ or grill plate to hot (200°C - 250°C) and seal steak well on all sides, including its girth.
Lower the BBQ to moderate heat (160°C - 180°C), close the hood and cook for 15-20 mins for medium rare or until done to your liking. If you do not have a hooded BBQ a general rule is 8 minutes per side for medium rare.
Take it off the heat just shy of your preferred doneness as it will continue to cook for a few minutes as it rests.
Let the steak rest in a warm place for 15 minutes before serving and cover loosely with foil. Avoid covering too tightly, as this will cause the meat to sweat.
Take your Tomahawk to the table on a large carving board to show it off. Then carve at the table, simply cut the meat from the bone along the bone’s arch in one piece. Then carve the piece of meat into thin slices.
*A tomahawk steak is the rib of beef with the rib bone left on. You'll need to ask your butcher for this and they will need to cut it for you. Meat cooked on the bone has superb flavour and all the tastiest meat runs along the rib (the intercostal).
The best way to gauge the doneness of meat is with an internal meat thermometer, well worth the investment.
55°-60°C for very rare to rare.
70°C for medium.