Remove the tomahawk steak from the fridge and let it come to room temperature for 30 minutes.

Pat the steak dry with paper towels. Rub it generously with olive oil and season with sea salt, black pepper, garlic powder, and fresh herbs.

Preheat your grill to high heat (450°F/232°C) and ensure it's clean and lightly oiled.

Place the seasoned steak on the grill and sear for about 4-6 minutes on each side until a deep brown crust forms.

Move the steak to indirect heat (medium heat) and cook for another 10-15 minutes until it reaches an internal temperature of 135°F (57°C) for medium rare.

Remove the steak from the grill and let it rest for 10-15 minutes before slicing to allow juices to redistribute.