Remove the tomahawk steak from the fridge and let it come to room temperature for about 1 hour.
Prepare your charcoal grill for indirect heat by placing a charcoal chimney starter filled with charcoal on one side of the grill.
Light the charcoal using a lighter cube or newspaper, and let it burn for about 15-20 minutes until the coals are fully ignited and ashed over. Add some wood chips to the charcoal if desired for a smoky flavor.
Season the steak generously on all sides with the Blak Beef BBQ seasoning, making sure to press the seasoning into the meat.
Place the steak on the cool side of the grill, away from the direct heat.
Insert a digital meat thermometer probe into the thickest part of the steak, making sure it does not touch the bone.
Close the lid of the grill and let the steak cook over indirect heat until the internal temperature reaches 110°F for medium-rare, or 120°F for medium. This will take roughly 30-45 minutes depending on the temperature of your grill.
Once the desired internal temperature is reached, remove the steak from the grill and set it aside on a plate to rest.
While the steak is resting, add more charcoal to the grill if needed and let it burn until it is fully ignited and ashed over.
Once the charcoal is ready, place the steak back on the grill over the direct heat.
Sear the steak on each side for about 1-2 minutes until a dark crust forms.
Remove the steak from the grill and let it rest for a 10 minutes before slicing and serving.
Enjoy your delicious and perfectly cooked reverse seared tomahawk steak with Revolution Barbecue's Blak Beef BBQ seasoning!