Chef John Mauro describes seasoning and grilling two tomahawk steaks

Chef John Mauro describes seasoning and grilling two tomahawk steaks. The chef generously seasons the steaks with kosher salt, black pepper, and garlic and allows them to sit for an hour for the seasoning to penetrate.
He then prepares a hot charcoal grill, piling the coals to one side to create a direct and indirect heat zone. The chef checks the grill's temperature by holding his hand over it-if he can only hold it for 3 seconds, it's hot enough, around 500°F.
The chef handles the steaks with a pie server and tongs, flipping them frequently to sear the fat and develop a nice crust. He inserts a probe thermometer to monitor the internal temperature, aiming for 122-125°F for medium-rare doneness.
Once the target temperature is reached, the chef removes the steaks from the grill. The text emphasizes the importance of allowing the seasoning to extract the meat's natural flavors through searing rather than just marking the steaks.