Remove the tomahawk steak from the refrigerator and allow it to come to room temperature for about 30-45 minutes. This helps the steak cook evenly.

Pat the steak dry with paper towels to remove any excess moisture. This is crucial for achieving a good sear.

Rub the steak with olive oil on both sides. This will help the seasoning stick and promote browning.

Season generously with kosher salt, black pepper, garlic powder, and smoked paprika on both sides. The salt will enhance the flavor and help form a crust.

Preheat your grill to high heat (about 450°F to 500°F). Make sure the grates are clean and oiled to prevent sticking.

Once the grill is hot, place the tomahawk steak on the grill. Sear for about 4-5 minutes on each side to develop a nice crust.

After searing, move the steak to a cooler part of the grill (indirect heat) and close the lid. Cook for an additional 30-40 minutes, flipping occasionally, until the internal temperature reaches 130°F for medium-rare.

Use a meat thermometer to check the temperature. Insert it into the thickest part of the steak, avoiding the bone.

Once the steak reaches your desired doneness, remove it from the grill and tent it loosely with aluminum foil. Let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat.

After resting, slice the steak against the grain for maximum tenderness. Serve garnished with fresh rosemary and thyme.

Enjoy your perfectly grilled tomahawk steak with your favorite sides!