Remove tomahawks from the fridge 1 hour before cooking. Rub with oil, season liberally with sea salt.
Place a small cut in the meat near the bone to allow the heat to penetrate and ensure even cooking.
Heat a barbeque grill to a high heat. Grill the tomahawks, turning occasionally for 10-15 minutes each side to a core temperature is 56°C for medium rare, 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, season with sea salt and shaved truffle. Serve with sides of your choice.
