One 1½-inch thick tomahawk beef chop (about 2 pounds)
Kosher salt and freshly ground black pepper
Preheat your grill to medium-high heat. Generously season the chop with salt and pepper on both sides.
Grill the chop until it is nicely charred on the first side, 4 to 5 minutes. Flip the chop and cook until a meat thermometer reads 130 degrees for medium-rare, an additional 4 to 5 minutes. Remove the steak from the grill, cover it loosely with aluminum foil and let it rest for 15 minutes. Slice the chop and serve.