Remove tomahawks from the fridge 15 minutes to 1 hour before cooking and rub with oil, season liberally with sea salt.
Place a slit in the meat near the bone and bash meat out gently. This ensures even cooking of the steak.
Heat a barbeque grill to a high heat. Grill the tomahawks, turning occasionally for 10-15 minutes each side, or until core temperature is 56°C for medium rare consistency or until cooked to your liking. Brushing throughout with rosemary brush.
Transfer to a tray, drizzled with lemon juice and oil. Cover loosely with foil to rest for 15 minutes. Place tomahawks back on grill for 4 minutes prior to serving.
Carve steak, sprinkle with shaved truffle, and serve with sides of your choice.
