Set up the grill for two-zone grilling and target 500 degrees Fahrenheit as the ambient internal temperature of the grill.

Coat the steak with olive oil, and then liberally apply the seasoning to the tomahawk steak on all sides.

When the grill is at the right temperature place the tomahawk over the direct heat directly on the grill grates. Rotate the bone so it is over the indirect side and then close the lid. Sear the steak for up to 5 minutes or until you see nice grill marks. Flip the steak over and continue to grill over direct heat for an additional 4 to 5 minutes or until you see the color you like. Be sure to stay close to the grill because the fat content of the steak can cause flare ups.

When both sides of the steak are seared off move the steak to the indirect side of the grill. Continue to grill for 10 minutes and then flip it over. Grill for an additional 6 to 10 minutes or until the internal temperature reaches 120 degrees (for rare).

Once the steak reaches 120 degrees remove from the grill and place on a cutting board loosely tented with aluminum foil for 10 minutes. Carryover cooking will occur where the internal temperature of the steak will continue to rise another 5 degrees F.