Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more briquets to each pile.

Bring the tomahawk steak to room temperature – Let the tomahawk steak rest on a plate for 30 minutes to come to room temperature. Then, wipe off the moisture and liberally apply olive oil, salt, and pepper to both sides.

Place the tomahawk steak on the Weber Kettle grill grate – Place the tomahawk steak in the center of the grill grate equidistant from both piles of the charcoal coals, and close the lid on the Weber Kettle. Maintain a consistent heat by adding a few more briquets to each pile every 30 minutes or as needed. Rotate the tomahawk steak around the grate to ensure all surfaces get adequate and equal heat, if necessary.

Check the internal temperature of the tomahawk steak – After roughly one hour, depending on the thickness of the tomahawk steak, place a meat thermometer in the thickest part of the tomahawk steak to check the temperature. You’re looking for a temperature of 130 to 135 degrees for medium rare. It’s fine if the temperature is just a few degrees below, as the temperature will inch up a few degrees as we sear it.

Sear the outside of the tomahawk steak – Move the tomahawk steak directly over the hot coals and sear on both sides until a crispy texture is achieved and the fat is sizzling.

Remove the tomahawk from the Weber Kettle – Place the grilled tomahawk on a cutting board and let it rest for 10 minutes. Slice the meat off the bone, carve, and serve.