Temper and season the steak

• Let the tomahawk steak rest at room temperature for at least 30 minutes.
• Season generously with salt and pepper.

Make the Parmesan crust

• Combine the grated Parmesan, mayo, roasted garlic, old style mustard, dried parsley, dried sage and black pepper in a bowl.
• Mix into a thick paste and set aside.

Smoke on indirect heat

• Cook the steak on indirect heat at 250-275F.
• Pull the steak off the grill about 15 degrees before your desired internal temperature (115F for medium rare).

Rest the steak

• Let the steak rest for at least 10 minutes.

Sear the steak

• Crank up the grill temperature and heat a cast iron skillet until very hot.
• Return the steak to the grill over direct heat and sear until perfectly browned.
• If making the Parmesan crusted version, sear only one side.

Add the crust and finish

• Top the seared steak with the Parmesan crust mixture.
• Place the steak on a cast iron plate and broil in the oven until the top is a golden, crusted cheesy crown.

Serve

• Slice the steak and serve hot.